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Chunky Two-Bean and Beef Chili

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Summary
Course Main Course, Soup
Servings 6

Ingredients

  • 1 tbsp canola oil divided
  • cooking spray
  • 1 1/2 lbs beef stew meat
  • 1/2 tsp salt
  • 1 1/2 cups onion chopped
  • 1/2 cups green bell pepper chopped
  • 1 tbsp fresh garlic minced
  • 2 tsp jalapeño pepper finely chopped
  • 1/3 cup Cabernet Sauvignon or dry red wine
  • 1 1/2 tbsp brown sugar
  • 2 tbsp tomato paste
  • 1 1/2 tsp ground ancho chile pepper
  • 1 tsp dried oregano
  • 1 tsp ground red pepper
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 (15 oz) cans whole tomatoes undrained and chopped
  • 1 (15 oz) can dark red kidney beans rinsed and drained
  • 1 (15 oz) can hot chili beans

Instructions

  • Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan, sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef, remove from pan.
  • Add 2 teaspoons oil, onion, and  bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño, sauté for 1 minute. Add wine, scraping pan to loosen brown bits. Return beef to pan.
  • Stir in remaining ingredients, bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beef is tender, stirring occasionally.

Notes

Notes