"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Two-Bean and Beef Chili Recipe

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This recipe for Two-Bean and Beef Chili, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audrey & Steve Hackworth
Added: Monday, August 20, 2007


1 tbsp. canola oil, divided
Cooking spray
1-1/2 lb beef stew meat
3/4 tsp. salt
1-1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 tbsp. minced fresh garlic
2 tsp. finely chopped jalapeño
2/3 c. Cabernet Sauvignon or dry red wine
1-1/2 tbsp. brown sugar
2 tbsp. tomato paste
1-1/2 tsp. ancho chili powder
1 tsp. dried oregano
1 tsp. ground red pepper
1/4 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground coriander
1/8 tsp. ground cinnamon
1 (28 oz) can whole tomatoes, undrained and chopped
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (15 oz) can hot chili beans
Reduced-fat sour cream

Heat 1 tsp canola oil in large dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle beef with salt. Add half of beef to pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef. Add remaining 2 tsp oil, onion, and bell pepper to pan; sauté 3 minutes. Add garlic and jalapeño; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover and reduce heat, and simmer 1-1/2 hours or until beef is tender, stirring occasionally. Garnish with sour cream, if desired.

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Personal Notes:
Personal Notes:
We like to add crushed red pepper and extra beans.




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