Chunky Two-Bean and Beef Chili

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Best Chili/Stew. Nothing hits the spot on a blustery cold day like a pot of hot chili. This recipe is a favorite because we love the chunks of meat, subtle spicy heat from the jalapeño peppers, and depth of flavor from the red wine. Reduce the ground red pepper by half if you prefer a milder version. -Recipe by Krista Ackerbloom Montgomery (March 2005)

Ingredients:

1 tablespoon canola oil, divided

cooking spray

1 1/2 pounds beef stew meat

3/4 teaspoon salt

1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

1 tablespoon minced fresh garlic

2 teaspoons finely chopped jalapeño pepper

2/3 cup cabernet sauvignon or dry red wine

1 1/2 tablespoons brown sugar

2 tablespoons tomato paste

1 1/2 teaspoons 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 whole tomatoes, undrained and chopped

1 (15-ounce) can dark red kidney beans, rinsed and drained

1 (15-ounce) can hot chili beans

reduced-fat sour cream (optional)

Directions:

1. Heat 1 teaspoon canola 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; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef.
2. Add remaining 2 teaspoons oil, onion, and bell pepper to pan; sauté 3 minutes. Add garlic and jalapeño; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Garnish with sour cream, if desired.

By RecipeOfHealth.com