Hand-Cut Beef Chili and Beans Recipe

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.