1 tablespoon canola oil, divided
cooking spray
1 1/2 pounds of beef stew meat
3/4 teaspoon salt
1 1/2 cups chopped onions
1/2 cup chopped green bell pepper
1 tablespoon minced fresh garlic
2 teaspoons finely chopped jalapeno pepper
2/3 cup Cabernet Sauvignon or dry red wine
1 1/2 tablespoons brown sugar
2 tablespoons tomato paste
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can hot chili beans

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, saute 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan. Add 2 teaspoons oil, onion, and bell pepper to pan, and saute for 3 minutes. Add garlic and jalapeno; saute for 1 minute. Add wine, scraping pan to loosen brown bits. Return beef to pan. Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or unti beef is tender, stirring occasionally.


  • Calories 390
  • Fat 11.4 g
  • Saturated Fat 3.2 g
  • Cholesterol 71 mg
  • Carbohydrates 37.5 g
  • Sodium 825 mg
  • Protein 31.3 g
  • Calcium 94 g

Serves 6

Recipe Courtesy of Health Magazine