Saturday, October 16, 2010

Chunky Two-Bean and Beef Chili

We made this last weekend during the unfortunate Michigan v Michigan State game. I won't hold the chili responsible for Michigan's loss---how could I? Especially when it is so good garnished with either queso fresco or monterey jack cheese (or both?!).

Ingredients:
1 tbsp canola oil, divided
Cooking spray
1 1/2 pounds beef stew meat (chef's note--I am okay with not using any meat in this recipe--but the lars likes it otherwise. we compromise and put in about half).
3/4 tsp salt
1 1/2 cups chopped onions
1/2 cup chopped green bell peppers
1 tbsp minced fresh garlic
2 tsp finely chopped jalapeno pepper
2/3 cup Cabernet Sauvignon or other dry-red-wine
2 tbsp tomato paste
1 1/2 tbsp brown sugar
1 1/2 tsp ground ancho chile-pepper
1 tsp dried oregano
1 tsp ground red pepper
1/2 tsp chili powder
1/4 tsp ground cumin
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

1) Heat 1 tsp of oil in a large dutch oven with cooking spray over medium high-heat. Sprinkle beef with salt. Place half of beef in pan, saute eight minutes or until browned. Remove from pan and repeat procedure with remaining beef. Remove from pan.

2) Add 2 tsp of oil, onion and bell pepper to pan and saute 3 minutes. Add garlic and jalapeno; saute 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

3) Stir in tomato paste and remaining ingredients (I like to put all the spices/sugar together in a bowl before I start making this dish and then just dump it in when the time is right) and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until beef is tender, stirring occasionally. Yield 6 servings (serving size about 1 1/2 cups).

This recipe is from the March 2006 Cooking Light.