Chunky Two-Bean and Beef Chili

Chunky Two-Bean and Beef Chili
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon canola oil, divided
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • ¼ teaspoon ground coriander
  • 1 ½ tablespoons brown sugar
  • ¼ teaspoon ground cumin
  • Cooking spray
  • 1 teaspoon ground red pepper
  • + 14 more ingredients
    • 1 ½ teaspoons ground ancho chile pepper
    • ½ teaspoon chili powder
    • 1 ½ pounds beef stew meat
    • 1 tablespoon minced fresh garlic
    • 1/8 teaspoon ground cinnamon
    • 1 (28-ounce) can whole tomatoes, undrained and chopped
    • 1 (15-ounce) can hot chili beans
    • ½ cup chopped green bell pepper
    • 1 ½ cups chopped onion
    • 1 teaspoon dried oregano
    • 2/3 cup Cabernet Sauvignon or dry red wine
    • ¾ teaspoon salt
    • 2 tablespoons tomato paste
    • 2 teaspoons finely chopped jalapeño pepper

Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan. Add 2 teaspoons oil, onion, and bell pepper to p...

View full recipe at My Recipes

Comments

Variations on Chunky Two-Bean and Beef Chili

  • Chunky Two-Bean and Beef Chili
    • 1/2 teaspoon chili powder
    • 1 tablespoon canola oil, divided
    • 2/3 cup cabernet sauvignon or dry red wine
    • 1/2 cup chopped green bell pepper
    • +17 other ingredients


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