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!!
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INGREDIENTS
Nutrition- 1
- 1 1⁄2lbs beef stew meat
- 3⁄4teaspoon salt
- 1 1⁄2
- 1⁄2
- 1
- 2teaspoons jalapeno peppers, finely chopped
- 2⁄3cup cabernet sauvignon wine or 2/3 cup dry red wine
- 1 1⁄2tablespoons brown sugar
- 2tablespoons tomato paste
- 1 1⁄2teaspoons dried ancho chile powder
- 1teaspoon dried oregano
- 1teaspoon ground red pepper
- 1⁄2teaspoon chili powder
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon ground coriander
- 1⁄8teaspoon ground cinnamon
- 1
- 1
- 1(15 ounce) can hot chili beans
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DIRECTIONS
- Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
- Sprinkle beef with salt.
- Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
- Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
- Add garlic and jalapeno; saute 1 minute.
- Add wine, scraping pan to loosen browned bits; return beef to pan.
- Stir in sugar and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
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