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.
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
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1 (15-ounce) can hot chili beans
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.
Oh Oh Oh! I love chili!