Chunky Two-Bean and Beef Chili

7 Reviews
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6 servings (serving size: about 1 1/3 cups)
By Krista Ackerbloom Montgomery & Ann Taylor Pittman
September 2007
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 390
  • Caloriesfromfat 26%
  • Fat 11.4g
  • Satfat 3.2g
  • Monofat 4.8g
  • Polyfat 1.1g
  • Protein 31.3g
  • Carbohydrate 37.5g
  • Fiber 10.1g
  • Cholesterol 71mg
  • Iron 5mg
  • Sodium 825mg
  • Calcium 94mg

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Coolsailer's Review

Patten
January 03, 2014
Used 1/2 lb stew meat, 1/2 lb Italian sausage and 1/2 lb ground meat.

Me17365839's Review

veryslowcook
December 29, 2013
N/A

KStew23's Review

KStew23
February 12, 2013
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.

veryslowcook's Review

kidkopf
November 24, 2012
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.

kidkopf's Review

Me17365839
October 26, 2011
N/A

Patten's Review

Coolsailer
December 04, 2009
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.