Chunky Two-Bean and Beef Chili
Chunky Two-Bean and Beef Chili
A tasty chili recipe with big chunks of beef.
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 ground ancho chile pepper
- 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 can whole tomatoes (28 ounce can) undrained and chopped
- 1 can dark red kidney beans (15 ounce can) rinsed and drained
Instructions
Saute Beef
- 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.
Saute Onion, Bell Pepper, and Jalapenos
- 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 browned bits.
- Return beef to pan.
Combine All Ingredients and Cook
- Stir in remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
- Garnish with Monterey Jack cheese, chopped onion, chopped cilantro, and chopped tomato.
Notes
Found online at: https://www.myrecipes.com/recipe/chunky-two-bean-beef-chili-0