Two-Bean and Beef Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: We like to add crushed red pepper and extra beans.
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