- 2 tablespoons olive oil, or to taste
- 2 pounds beef stew meat, trimmed and cut into bite-size pieces
- 1 onion, diced
- 5 cloves garlic, minced
- 1/4 cup red wine
- 1 (28 ounce) can tomato sauce
- 1 (16 ounce) can red chili beans in sauce
- 1 (15.5 ounce) can small white beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon white sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 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.
- 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.
- 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.
- 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.
05/18/2018
recipepes.com
Hand-Cut Beef Chili and Beans, recipe
PT15M
PT1H
5
455 calories
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