Hand-Cut Beef Chili and Beans

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.

INGRIDIENT

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

¼ 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

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon red pepper flakes

½ teaspoon white sugar

½ teaspoon garlic powder

½ teaspoon ground coriander

¼ teaspoon smoked paprika

1 pinch ground cinnamon

1 pinch ground nutmeg

DIRECTION

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.

NUTRITION FACT

Per Serving: 272 calories; protein 19.9g; carbohydrates 21.4g; fat 12g; cholesterol 43.9mg; sodium 612.9mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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