Chunky Two-Bean & Beef Chili - cooking recipe

Ingredients

1 tablespoon canola oil, divided
1 1/2 lbs beef stew meat
3/4 teaspoon salt
1 1/2 cups onions, chopped
1/2 cup green bell pepper, chopped
1 tablespoon fresh garlic, minced
2 teaspoons jalapeno peppers, finely chopped
2/3 cup cabernet sauvignon wine or 2/3 cup dry red wine
1 1/2 tablespoons brown sugar
2 tablespoons tomato paste
1 1/2 teaspoons dried ancho chile powder
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 diced tomatoes, undrained
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can hot chili beans

Preparation

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
Sprinkle beef with salt.
Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
Add garlic and jalapeno; saute 1 minute.
Add wine, scraping pan to loosen browned bits; return beef to pan.
Stir in sugar and remaining ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.