Chunky Two-Bean & Beef Chili

“This is a recipe I found in Cooking Light. Besides being an awesome tasting chili, I really like this recipe because it uses stew meat instead of ground beef. It was very chunky and not overly spicy, a great recipe. The only thing that I did differently was to completely cook up the beef at the beginning and then I just cooked it for 10 to 15 minutes until it was heated at the end instead of simmering it for 1 1/2 hours as directed. Very good chili!!”
READY IN:
2hrs 10mins
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: