Chunky Two-bean & Beef Chili

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 tablespoon canola oil, divided
• 1 1/2 lbs beef stew meat
• 3/4 teaspoon salt
• 1 1/2 cups onions, chopped
• 1/2 cup green bell pepper, chopped
• 1 tablespoon fresh garlic, minced
• 2 teaspoons jalapeno peppers, finely chopped
• 2/3 cup cabernet sauvignon wine or 2/3 cup dry red wine
• 1 1/2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried 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 diced tomatoes, undrained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can hot chili beans

Recipe

• 1 heat 1 teaspoon oil in a large dutch oven over medium-high heat; coat pan with cooking spray.
• 2 sprinkle beef with salt.
• 3 add half of beef to pan; saute 8 minutes or until browned. remove from pan and repeat procedure with remaining beef.
• 4 add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
• 5 add garlic and jalapeno; saute 1 minute.
• 6 add wine, scraping pan to loosen browned bits; return beef to pan.
• 7 stir in sugar and remaining ingredients; bring to a boil.
• 8 cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.