Sunday, February 28, 2010

Two Bean and Beef Chili

I have found my soul's chili counterpart here in this bowl of steaming wonderfulness!


But in all seriousness, this Chili is fabulous. I served it Saturday night with a fresh tossed salad (hand tossed by the hubs) and home made corn bread. The Chili itself came together fairly fast, and the flavor is out of the world. Plenty of kick with a lot of smoky subtle tastes. Make this, go ahead DO IT!

Two Bean and Beef Chili
Source:Cooking Light

1 tablespoon canola oil, divided
Cooking spray
1 1/2 pounds beef stew meat (any type of ground meet will also work, I used fresh ground chuck steak)
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 (I used the Cab)
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


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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