This recipe is fantastic. My local market only provides the best cuts of meat, so the stew meat didn't have to be trimmed and simmered just fine. If your market isn't as persnickety, you might want to cook this longer. The recipe puled together beautifully; the aromatics and jalapeno caramelized wonderfully, the wine (an $8 bottle) deglazed perfectly, and the meal was wonderful, spicy, and filling. I expect that leftovers will be even better.
Chunky Two-Bean and Beef Chili
CherylR1954 Posted: 11/09/08
apshine Posted: 01/03/09
This was a delicious chili, and the stew beef vs. typical ground beef was a nice change. I let it simmer in a slow cooker for 4 hours, which produced very tender meat and allowed the flavors to meld.
jlynnnelson Posted: 11/22/09
My husband and I absolutely love this chili. We garnish it with shredded monterey jack cheese and eat spoonfuls of it on top of saltine crackers. Also, I cut the meat so that it's slightly smaller than "bite-size" so that it's easier to eat.
YLewis Posted: 01/01/09
This chili recipe is AWESOME!! I made it tonight for a football bowl game and everyone loved it. It is sweet, but spicy. It is very flavorful. I agree about the comment on the cinnamon -- very little used but very noticeable in the flavor. I could not find the ground ancho chili pepper and substituted with ground chipotle chili pepper -- not sure if it made a difference but definitely did not hinder the taste. Will make this over, and over again!!
Darienne Posted: 12/26/09
Okay but will not make again. The All American Chili from CL is soooo much better.
franMc Posted: 04/25/10
A very hearty chili. Almost a chili-stew with the wine notes. I used fire roasted tomatoes since i had them on hand, and shiraz for the wine. I did not have the chili beans, so left them out (would like to see the difference with them). Plenty of sauce for corn bread or tortillas. A winner in our house!
PaulineV Posted: 04/13/10
I've tried so many different chili recipes and I keep coming back to this one. It is delicious, easy to make and a hit each time I serve it. The beef stew chunks and wine are a must.....and don't forget to top it off with sour cream, green onions and shredded cheese. I usually serve it with homemade cornbread. Yum!
SDGirl Posted: 10/04/09
I have made this chili several times and it is truly THE BEST!! I do have one modification... I am not a fan of stew meat in my chili so I substitute lean ground beef. Fabulous!!! Otherwise, I make as directed and top with sour cream and sharp cheddar cheese. I have made several other CL chili recipes and this one is by far the best.. In fact, I am making it today for the football game! Love the complexity of the flavors and the subtle heat. Oh, and Bush's also make the "chili beans" in mild, medium and hot. Enjoy!!
sheltylover Posted: 01/30/10
LOVE this chili! I typically follow the recipe, exactly, the first time and then adapt as I like. I follow this recipe, every time and have made this for all of my friends and family. I like to serve it with spaghetti, caesar salad and the cheddar drop biscut recipe that appeared in the same issue of Cooking Light as the chili did in 2005. My suggestion is try this - you will make sure you don't loose this recipe!
museumnerd Posted: 03/12/11
This recipes proffers a nice change of pace from a more traditional, ground beef-base chili. The cinnamon, cumin, and wine add depth to the flavors, but keep the recipe light. The beef tenderizes very well during the simmer process. It's great served with a glass of wine of the same vintage used in the recipe.
julisanderson Posted: 12/30/11Spokane, WA
Didn't care for all the seasonings - the cinnamon was overpowering.
rcesarz Posted: 11/11/12
We really liked this chili as a change from ground beef. I cut the stewing beef up into small pieces and by the time the chili was finished cooking it was nice and tender. I'm planning on making it next weekend for my husband's 50th birthday party but I will double the recipe.
mandofan Posted: 01/22/13
One of my favorite chili recipes.