Chunky Two-Bean and Beef Chili

  • 1 Tbs. canola oil, divided
  • Cooking spray
  • 1-1/2 lb. beef stew meat
  • 3/4 tsp. salt
  • 1-1/2 C chopped onion
  • 1/2 C chopped red bell pepper
  • 1 Tbs. minced fresh garlic
  • 2 tsp. finely chopped jalapeno pepper
  • 2/3 C cabernet sauvignon or dry red wine
  • 1-1/2 Tbs. brown sugar
  • 2 Tbs. tomato paste
  • 1-1/2 tsp. ancho chile powder
  • 1 tsp. dried oregano
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/8 tsp. ground cinnamon
  • 1 (28oz.) can diced tomatoes, undrained
  • 1 (15oz.) can dark red kidney beans, rinsed and drained
  • 1 (15oz.) can pinto beans, rinsed and drained
  • 1 (15oz.) can black beans, rinsed and drained
  • Reduced-fat sour cream (optional)

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.

Add remaining 2 teaspoons oil, onion and bell pepper to pan; sauté 3 minutes. Add garlic and jalapeno; 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.

Date Added:June 13, 2009
Classification:Soups & Stews
Source:Cooking Light
Course:Main Course