"This stew beef chili beats ground meat chili 10x all day.
Once you take the time to do this, you'll wonder why you didn't discover this classic sooner. How you serve this chili will determine how long it lasts."
Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.
It is important not to overcrowd the meat when searing and browning as you will sweat the meat when there is not enough room for the moisture to cook off and searing/browning to occur; patience is key.
Serving ideas: over rice, over mac and cheese (homemade of course), over baked potatoes.
This chili stores well in the fridge for 2 to 3 days or in the freezer for several weeks or months in the proper container.
If you're in a hurry, increase heat slightly and cook 60 to 90 minutes.
Alternately, you can bake this in a casserole dish in an oven set to 325 degrees F (165 degrees C), or in a slow cooker.
Per Serving: 272 calories;12 g fat;
21.4 g carbohydrates;
19.9 g protein;
44 mg cholesterol;
613 mg sodium.