Becky Luigart-Stayner
Yield
6 servings (serving size: about 1 1/3 cups)

Garnish with Monterey Jack cheese, chopped onion, chopped cilantro, and chopped tomato.

How to Make It

Step 1

Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Step 2

Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Step 3

Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

Step 4

Wine note: Hearty, spicy dishes like this chili need a wine that's gutsy enough to stand up not just to the chili pepper, chile powder, cumin, and other spices, but also to the beans and beef. My top pick: a juicy Australian shiraz. Its mouth-filling, plush, almost syrupy softness is a great contrast to the beef and beans, and the wine's rich fruitiness cushions all that spice. There are loads of terrific Australian shirazes on the market at all price levels. The affordable Yalumba Shiraz 2003 (South Australia, $10) is priced right for chili. -Karen MacNeil

Ratings & Reviews

mandofan's Review

julisanderson
January 22, 2013
One of my favorite chili recipes.

rcesarz's Review

apshine
November 11, 2012
We really liked this chili as a change from ground beef. I cut the stewing beef up into small pieces and by the time the chili was finished cooking it was nice and tender. I'm planning on making it next weekend for my husband's 50th birthday party but I will double the recipe.

julisanderson's Review

Darienne
December 30, 2011
Didn't care for all the seasonings - the cinnamon was overpowering.

museumnerd's Review

SDGirl
March 12, 2011
This recipes proffers a nice change of pace from a more traditional, ground beef-base chili. The cinnamon, cumin, and wine add depth to the flavors, but keep the recipe light. The beef tenderizes very well during the simmer process. It's great served with a glass of wine of the same vintage used in the recipe.

franMc's Review

sheltylover
April 25, 2010
A very hearty chili. Almost a chili-stew with the wine notes. I used fire roasted tomatoes since i had them on hand, and shiraz for the wine. I did not have the chili beans, so left them out (would like to see the difference with them). Plenty of sauce for corn bread or tortillas. A winner in our house!

PaulineV's Review

franMc
April 13, 2010
I've tried so many different chili recipes and I keep coming back to this one. It is delicious, easy to make and a hit each time I serve it. The beef stew chunks and wine are a must.....and don't forget to top it off with sour cream, green onions and shredded cheese. I usually serve it with homemade cornbread. Yum!

sheltylover's Review

jlynnnelson
January 30, 2010
LOVE this chili! I typically follow the recipe, exactly, the first time and then adapt as I like. I follow this recipe, every time and have made this for all of my friends and family. I like to serve it with spaghetti, caesar salad and the cheddar drop biscut recipe that appeared in the same issue of Cooking Light as the chili did in 2005. My suggestion is try this - you will make sure you don't loose this recipe!

Darienne's Review

museumnerd
December 26, 2009
Okay but will not make again. The All American Chili from CL is soooo much better.

jlynnnelson's Review

mandofan
November 22, 2009
My husband and I absolutely love this chili. We garnish it with shredded monterey jack cheese and eat spoonfuls of it on top of saltine crackers. Also, I cut the meat so that it's slightly smaller than "bite-size" so that it's easier to eat.

SDGirl's Review

CherylR1954
October 04, 2009
I have made this chili several times and it is truly THE BEST!! I do have one modification... I am not a fan of stew meat in my chili so I substitute lean ground beef. Fabulous!!! Otherwise, I make as directed and top with sour cream and sharp cheddar cheese. I have made several other CL chili recipes and this one is by far the best.. In fact, I am making it today for the football game! Love the complexity of the flavors and the subtle heat. Oh, and Bush's also make the "chili beans" in mild, medium and hot. Enjoy!!