Chili Aye Chihuahua!

• 1 tablespoon canola oil, divided
• Cooking spray
• 1 1/2 pounds beef stew meat
• 3/4 teaspoon salt
• 1 1/2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 1 tablespoon minced fresh garlic
• 2 teaspoons finely chopped jalapeño pepper
• 2/3 cup Cabernet Sauvignon or dry red wine
• 1 1/2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 package Wick Fowlers Chili Fixins
• 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

Preparation

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.

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.

At this point prepare chili according to package instructions, using meat as prepared above in place of ground beef. Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.