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Hand-Cut Beef Chili and Beans
Hand-Cut Beef Chili and Beans
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Prep Time:
25 minutes
Cook Time:
135 minutes
Total Time:
160 minutes
Savory beef stew chili infused with aromatic spices for an explosion of flavor.
Ingredients:
  • 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
  • 0.25 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 ground cumin
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon smoked paprika
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
Instructions:
  • Heat a generous amount of olive oil in a large pot over high heat. Sear the beef in the hot oil in batches until fully browned, about 5 to 7 minutes per batch. Transfer the browned beef to a bowl using a slotted spoon between batches.
  • Drizzle olive oil into the pot with the browned beef bits and heat until shimmering. Saute onion and garlic in the fragrant oil until slightly caramelized, about 5 to 7 minutes.
  • Deglaze the pan with red wine, bringing it to a boil while scraping up the flavorful browned bits with a wooden spoon. Simmer until the wine reduces by about half, approximately 5 minutes.
  • Combine tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans in a pot, stirring well. Bring to a simmer, then reduce heat to medium-low. Add sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg to the beef mixture. Cook until beef is very tender, about 2 to 3 hours.

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