Chunky Two-Bean & Beef Chili |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 24 |
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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!! 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.
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