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