This stew beef chili beats ground meat chili 10x all day. Once you take the time to do this, you'll wonder why you didn't discover this classic sooner. How you serve this chili will determine how long it lasts.
Preparation Time
25 mins
Cooking Time
2 hr
Total Time
2 hr 25 mins
Calories
272 Calories
Recipe Instructions
Step 1
Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
Step 2
Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
Step 3
Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
Step 4
Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.
Ingredients
1 pinch ground cinnamon
1 pinch ground nutmeg
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon white sugar
1 onion, diced
1 teaspoon ground cumin
5 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
¼ cup red wine
1 teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
1 (15 ounce) can kidney beans, rinsed and drained
½ teaspoon ground coriander
1 (28 ounce) can tomato sauce
¼ teaspoon smoked paprika
2 tablespoons olive oil, or to taste
1 (15.5 ounce) can small white beans, rinsed and drained
1 (16 ounce) can red chili beans in sauce
2 pounds beef stew meat, trimmed and cut into bite-size pieces
