Chunky Two-Bean and Beef Chili

  • Patten Posted: 12/04/09
    Worthy of a Special Occasion

    thought this was very good and very easy. would have preferred a little less spice - maybe less red pepper like the recipe suggests. didn't have special chili powder so just used more normal. with the stew beef it felt a little fancier than normal chili.

  • veryslowcook Posted: 11/24/12
    Worthy of a Special Occasion

    Good consistency and flavor. Wouldn't mind a bit more spicy heat. We didn't care for the stew meat - next time I will make with ground beef.

  • KStew23 Posted: 02/12/13
    Worthy of a Special Occasion

    This was excellent! I wanted to cook this in a slow-cooker while I was at work so I reserved 2 C of juice from the can of tomatoes to add to the chili and drained the rest. Also, I didn't have any wine on hand so I used 2/3 C of fat-free low-sodium beef broth. My husband wasn't wild about the 2 beans so I used the 1 can of undrained chili beans and a can of drained whole kernel corn. I threw it all in my slow-cooker and let it simmer for 8 hours on low. At the end of cooking the chili appeared a little too thin so I made a slurry using Masa flour and water (1T to 2T), stirred in the slurry and let is simmer for 1/2 hour longer. (I'm sure if you didn't have Masa flour cornstarch could work in a pinch using the same ratio.) The consistency was more like a traditional chili after that addition. I would definitely make this again.

  • Coolsailer Posted: 01/03/14
    Worthy of a Special Occasion

    Used 1/2 lb stew meat, 1/2 lb Italian sausage and 1/2 lb ground meat.


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