Thursday, March 7, 2013

Chunky Two-Bean and Beef Chili

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After a couple heavy snowfalls this past month, I wanted nothing more than something warm, comforting and hearty. Given that description, chili fit the bill and I came across this recipe for Chunky Two-Bean and Beef Chili. This chili takes beef, hot chili beans, dark kidney beans and a delicious blend of spices along with onion, garlic, bell pepper, tomato and red wine. It's not your typical chili but it definitely makes for a satisfying bowl to warm you on those winter nights!...

If I were to describe this even further, I found this chili recipe to be a cross between a stew and chili. It really takes the best of both and combines them together! The bonus is that it's gluten free to being with and it's a great make ahead meal that's also freezer friendly. 

Chunky Two-Bean and Beef Chili
recipe from Cooking Light

  • 1 tablespoon canola oil, divided 
  • Cooking spray
  • 1 1/2 pounds beef stew meat 
  • 3/4 teaspoon salt 
  • 1 1/2 cups chopped onion 
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons finely chopped jalapeño pepper 
  • 2/3 cup Cabernet Sauvignon or dry red wine 
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground ancho chile pepper
  • 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
  • (28-ounce) can whole tomatoes, undrained and chopped
  • (15-ounce) can dark red kidney beans, rinsed and drained
  • (15-ounce) can hot chili beans
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 pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

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