Chunky Two Bean Beef Chili

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This is a recipe i found in cooking light. Besides being an awesome tasting chili, i really like this recipe because it uses stew meat instead of ground beef. It was very chunky and not overly spicy, a great recipe. The only thing that i did differently was to completely cook up the beef at the beginning and then i just cooked it for 10 to 15 minutes until it was heated at the end instead of simmering it for 1 1/2 hours as directed. Very good chili!!!

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Steps

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Heat 1 teaspoon oil in a large dutch oven over medium-high heat.

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Coat pan with cooking spray.

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Sprinkle beef with salt.

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Add half of beef to pan.

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Saute 8 minutes or until browned.

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Remove from pan and repeat procedure with remaining beef.

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Add remaining 2 teaspoons oil , onion , and bell pepper to pan.

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Saute 3 minutes.

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Add garlic and jalapeno.

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Saute 1 minute.

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Add wine , scraping pan to loosen browned bits.

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Return beef to pan.

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Stir in sugar and remaining ingredients.

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Bring to a boil.

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Cover , reduce heat , and simmer 1 1 / 2 hours or until beef is tender , stirring occasionally.

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Ingredients

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canola oil, beef stew meat, salt, onions, green bell pepper, fresh garlic, jalapeno peppers, cabernet sauvignon wine, brown sugar, tomato paste, dried ancho chile powder, dried oregano, ground red pepper, chili powder, ground cumin, ground coriander, ground cinnamon, diced tomatoes, dark red kidney beans, hot chili beans