Chunky Two-Bean & Beef Chili

This is a recipe I found in Cooking Light. Besides being an awesome tasting chili, I really like this recipe because it uses stew meat instead of ground beef. It was very chunky and not overly spicy, a great recipe. The only thing that I did differently was to completely cook up the beef at the beginning and then I just cooked it for 10 to 15 minutes until it was heated at the end instead of simmering it for 1 1/2 hours as directed. Very good chili!!

• Ready In: 2 hrs 10 mins
• Yields: 6

Ingredients

• 1  tablespoon canola oil, divided
• 1 1⁄2 lbs beef stew meat
• 3⁄4 teaspoon salt
• 1 1⁄2 cups onions, chopped
• 1⁄2 cup green bell pepper, chopped
• 1  tablespoon fresh garlic, minced
• 2  teaspoons  jalapeno peppers, finely chopped
• 2⁄3 cup  cabernet sauvignon wine or 2⁄3 cup dry red wine
• 1 1⁄2 tablespoons brown sugar
• 2  tablespoons tomato paste
• 1 1⁄2 teaspoons dried ancho chile powder
• 1  teaspoon dried oregano
• 1  teaspoon  ground red pepper
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon ground cinnamon
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can hot chili beans

Directions

1. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
2. Sprinkle beef with salt.
3. Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
4. Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
5. Add garlic and jalapeno; saute 1 minute.
6. Add wine, scraping pan to loosen browned bits; return beef to pan.
7. Stir in sugar and remaining ingredients; bring to a boil.
8. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.