Chunky Two-Bean and Beef Chili

Ingredients

• 1.5 teaspoons ancho chile powder 
• 1.5 pounds beef stew meat 
• 1.5 tablespoons brown sugar 
• 0.7 cup wine dry red
• 28 ounce canned tomatoes whole undrained chopped canned
• 1 tablespoon canola oil divided
• 15 ounce chili beans sauce hot canned
• 0.5 teaspoon chili powder 
• 1 tablespoon garlic fresh minced
• 0.5 cup bell pepper green chopped
• 0.1 teaspoon ground cinnamon 
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 1 teaspoon ground pepper red
• 2 teaspoons jalapeno finely chopped
• 1.5 cups onion chopped
• 1 teaspoon oregano dried
• 15 ounce kidney beans dark red rinsed drained canned
• 0.8 teaspoon salt 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• dutch oven

Directions

1. Heat 1 teaspoon canola 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; saut 8 minutes or until browned.
4. Remove from pan. Repeat procedure with remaining beef.
5. Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saut 3 minutes.
6. Add garlic and jalapeo; saut 1 minute.
7. Add wine, scraping pan to loosen browned bits. Return beef to pan. Stir in sugar and remaining ingredients except sour cream; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
8. Garnish with sour cream, if desired.