Chunky Two-Bean & Beef Chili

• 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

1. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
2. Sprinkle beef with salt.
3. Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
4. Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
5. Add garlic and jalapeno; saute 1 minute.
6. Add wine, scraping pan to loosen browned bits; return beef to pan.
7. Stir in sugar and remaining ingredients; bring to a boil.
8. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

canola oil, beef stew meat, salt, onions, green bell pepper, fresh garlic, jalapeno peppers, cabernet sauvignon wine, brown sugar, tomato paste, chile powder, oregano, ground red pepper, chili powder, ground cumin, ground coriander, ground cinnamon, tomatoes, dark red kidney beans, hot chili beans

Taken from www.food.com/recipe/chunky-two-bean-beef-chili-331104 (may not work)