Chunky Two-Bean and Beef Chili

Garnish with Monterey Jack cheese, chopped onion, coriander, and sliced tomato.
Heat 1 teaspoon of oil in a large roasting pan greased with cooking spray over medium-high heat. Sprinkle the beef with salt. Add half of the beef to the skillet; saute for 8 minutes or until lightly browned. Remove it from the mold. Repeat with the remaining beef; remove from the pan.Add 2 teaspoons of oil, onion and bell pepper to the pan and simmer for 3 minutes. Add garlic and jalapeno; saute for 1 minute. Add the wine and scrape it off the pan so that the pieces don't get browned. Return the beef to the pan.Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.Wine Note: Rich and spicy dishes like this chili require a wine that is strong enough to withstand not only chili peppers, ground chili peppers, cumin and other spices, but also beans and beef. My top pick: juicy Australian shiraz. Its appetizing, velvety, almost syrupy softness perfectly contrasts with beef and beans, and the rich fruitiness of the wine softens all this piquancy. There are many stunning Australian shirazs on the market at any price level. The affordable Yalumba Shiraz 2003 (South Australia, $ 10) is priced right for Chile. - Karen McNeil