- 2 tablespoons olive oil
- 1 1/4 pounds boneless beef chunk, trimmed, cut into 3/4 inch cubes
- 1 large onion, chopped
- 8 large garlic cloves, coarsely chopped
- 1 1/2 pounds ground beef
- 1/4 cup chili powder
- 2 tablespoons paprika
- 1 tablespoon jalapeno chile, chopped, seeded
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 1 cup dry red wine
- 1 (14-ounce) can low-salt chicken broth
- 1 (14-ounce) can beef broth
- 1/2 cup tomato sauce
- 3 tablespoons hot chile sauce (such as sriracha or sambal oelek)
- 2 tablespoons tomato paste
- 2 (15-ounce) cans black beans, rinsed and drained
Heat oil in heavy large pot over medium-high heat. Sprinkle beef cubes with salt and pepper. Saute until browned on all sides, about 8 minutes. Using slotted spoon, transfer meat to medium bowl.
Add onion and garlic to same pot. Reduce heat to medium and saute until tender, about 5 minutes. Add ground beef and saute until cooked through and almost all liquid has evaporated, about 15 minutes. Mix in chili powder, paprika, jalapeno, cumin and coriander. Add wine and simmer until almost all liquid evaporates, stirring occasionally, about 3 minutes. Add chicken broth, beef broth, tomato sauce, hot chile sauce and tomato paste; bring to a boil. Return beef cubes to pot. Reduce heat to medium-low and simmer uncovered until beef cubes are tender and liquid thickens, about 45 minutes. Stir in black beans and cook until heated through, about 15 minutes. Season chili to taste with salt and pepper.
Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving.
Serve with grated chedar cheese, dollops of sour cream or chopped green onions if desired.