Chunky Two-Bean & Beef Chili: A Hearty Classic

The aroma of chili always transports me back to crisp autumn evenings spent at my grandmother’s house. Her chili was legendary – a simmering pot of warmth and spice that filled the entire kitchen with its comforting scent. It wasn’t just a meal; it was a hug in a bowl, a tradition passed down through generations. While her recipe was a closely guarded secret, this Chunky Two-Bean & Beef Chili captures that same spirit of hearty, satisfying goodness, albeit with a slightly more manageable ingredient list and cook time (sorry, Grandma!).

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Servings: 6
• Dietary Type: Gluten-Free (naturally)

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

Equipment Needed

• Large Dutch oven
• Measuring spoons and cups
• Cutting board
• Chef’s knife

Instructions

1. Heat 1 teaspoon of canola oil in a large Dutch oven over medium-high heat. Lightly coat the pan with cooking spray to prevent sticking.

2. Sprinkle the beef stew meat with salt, ensuring it’s evenly distributed.

3. Add half of the beef to the hot pan. Sauté for about 8 minutes, or until nicely browned on all sides. Browning the meat is crucial for developing a rich, deep flavor in the chili. Don’t overcrowd the pan; working in batches ensures proper browning.

4. Remove the browned beef from the pan and set aside. Repeat the browning procedure with the remaining beef.

5. Add the remaining 2 teaspoons of canola oil to the Dutch oven, followed by the chopped onion and green bell pepper. Sauté for approximately 3 minutes, until the onions begin to soften and become translucent.

6. Add the minced fresh garlic and finely chopped jalapeno peppers to the pan. Sauté for another minute, being careful not to burn the garlic. The jalapenos add a nice kick; adjust the amount based on your spice preference.

7. Pour in the cabernet sauvignon wine (or your favorite dry red wine). Use a spatula to scrape the bottom of the pan, loosening any browned bits (fond) that have accumulated. This process, known as deglazing, adds tremendous flavor to the chili.

8. Return the browned beef to the Dutch oven.

9. Stir in the brown sugar, tomato paste, dried ancho chile powder, dried oregano, ground red pepper, chili powder, ground cumin, ground coriander, and ground cinnamon. Ensure all the ingredients are well combined.

10. Add the can of diced tomatoes (undrained), the rinsed and drained dark red kidney beans, and the can of hot chili beans to the pot.

11. Bring the mixture to a boil. Once boiling, cover the Dutch oven, reduce the heat to low, and simmer for 1 1/2 hours, or until the beef is tender. Stir occasionally to prevent sticking. The long simmering time allows the flavors to meld together beautifully and tenderizes the stew meat. Check the beef tenderness at the 1-hour mark. Depending on the quality and size of your beef cubes, they may be fully tender prior to the 1 1/2 hour mark.

Expert Tips & Tricks

• Spice Level Adjustment: For a milder chili, reduce or eliminate the jalapeno peppers and ground red pepper. For a spicier chili, add more ancho chile powder or a pinch of cayenne pepper.

• Thickening the Chili: If you prefer a thicker chili, you can mash some of the kidney beans against the side of the pot during the last 30 minutes of cooking. Alternatively, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry and stir it into the chili during the last 15 minutes of cooking.

• Beef Selection: While stew meat is called for in the recipe, you can experiment with other cuts of beef, such as chuck roast, which is also great for slow cooking.

• Wine Substitute: If you don’t have red wine on hand, you can substitute it with beef broth or even a dark beer for a slightly different flavor profile.

• Make-Ahead Tip: This chili is even better the next day! The flavors deepen and meld together overnight. Prepare it a day in advance and simply reheat before serving.

Serving & Storage Suggestions

Serve this Chunky Two-Bean & Beef Chili hot, garnished with your favorite toppings. Some excellent choices include shredded cheese (cheddar, Monterey Jack, or pepper jack are all great), a dollop of sour cream or plain Greek yogurt, chopped green onions, fresh cilantro, or a sprinkle of hot sauce.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage – up to 2-3 months. Thaw frozen chili in the refrigerator overnight before reheating.

To reheat, simply place the chili in a saucepan over medium heat and cook, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl, stirring every minute or so.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	449.6 kcal	N/A
Calories from Fat	78 g	17%
Total Fat	8.7 g	13%
Saturated Fat	2.6 g	13%
Cholesterol	72.6 mg	24%
Sodium	618.7 mg	25%
Total Carbohydrate	52 g	17%
Dietary Fiber	12.3 g	49%
Sugars	10.1 g	N/A
Protein	39.5 g	79%

Variations & Substitutions

• Vegetarian Chili: Substitute the beef stew meat with an equal amount of diced sweet potatoes or butternut squash for a vegetarian version. You can also add an extra can of beans.

• Spicy Sausage Chili: Replace half of the beef with spicy Italian sausage for a flavorful twist.

• Chicken Chili: Use boneless, skinless chicken thighs instead of beef for a leaner chili.

• White Bean Chili: Swap the kidney beans and chili beans for cannellini beans or great northern beans for a different flavor profile.

• Smoked Paprika: Add a teaspoon of smoked paprika for a smoky depth of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?

A: Yes, you can! Brown the beef and sauté the vegetables as directed in the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Do I have to use red wine?

A: No, you can substitute it with beef broth or even a dark beer. The wine adds depth of flavor, but it’s not essential.

Q: Can I use ground beef instead of stew meat?

A: Yes, you can, but the texture will be different. Brown the ground beef and drain off any excess fat before adding it to the chili. You may want to reduce the simmering time slightly, as ground beef doesn’t require as long to cook as stew meat.

Q: How do I prevent the chili from being too spicy?

A: Reduce or eliminate the jalapeno peppers and ground red pepper. You can also remove the seeds and membranes from the jalapenos, as that’s where most of the heat is concentrated.

Q: Can I freeze this chili?

A: Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.

Final Thoughts

I urge you to try this Chunky Two-Bean & Beef Chili. Its blend of savory beef, hearty beans, and warming spices is sure to become a favorite in your household, just like it is in mine. Don’t be afraid to experiment with the ingredients and adjust the spice level to your liking. And please, share your feedback! I’d love to hear how you made it your own. Serve it with a side of cornbread and a cold beer for the ultimate comfort food experience. Happy cooking!