Chunky Two-Bean and Beef Chili

Yield: 6 servings (serving size: about 1 1/3 cups)
Source: Cooking Light, March, 2005
Comments: Garnish with Monterey Jack cheese, chopped onion, chopped cilantro, and chopped tomato.
Comments from a PA Kitchen: This was very hearty and very tasty, but not as good as the Chipotle Black Bean Chili or the All American Chili. Worth trying though. When I was making this, I tasted it and it tasted VERY kicky to me, but after it was done cooking, it was still spicy, but less so than it seemed during preparation. My chili beans did not specify that they were hot (one brand at my store did, but I didn't buy those); I personally would not recommend using hot beans (you use the liquid). This was hot enough without them. I served with a sprinkle of finely chopped onion, a sprinkle of jack cheese, and a dollop of light sour cream.


1 tablespoon canola oil, divided
Cooking spray
1 1/2 pounds beef stew meat
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
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


  1. 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.


H.U: 7.5 per serving
CALORIES 390 (26% from fat); FAT 11.4g (satfat 3.2g, monofat 4.8g, polyfat 1.1g); PROTEIN 31.3g; CARBOHYDRATE 37.5g; FIBER 10.1g; CHOLESTEROL 71mg; IRON 5mg; SODIUM 825mg; CALCIUM 94mg

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