Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 1

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)

Krista Ackerbloom Montgomery & Ann Taylor Pittman
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

390 calories; calories from fat 26%; fat 11.4g; saturated fat 3.2g; mono fat 4.8g; poly fat 1.1g; protein 31.3g; carbohydrates 37.5g; fiber 10.1g; cholesterol 71mg; iron 5mg; sodium 825mg; calcium 94mg.
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