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Beef and Red Bean Chili

Source of Recipe


Better Homes & Gardens, March 2002






List of Ingredients



• 1 cup dry red beans or dry kidney beans
  
• 1 Tbsp olive oil
  
• 2 lbs. boneless beef chuck, cut into 1-inch cubes
  
• 1 large onion, coarsely chopped
  
• 1 (15-oz.) can tomato sauce
  
• 1 (14-1/2-oz.) can diced tomatoes with mild chilies
  
• 1 (14-oz.) can beef broth
  
• 1 or 2 chipotle chili peppers in adobo sauce, finely chopped, plus 2 tsp adobo sauce
  
• 2 tsp dried oregano, crushed
  
• 1 tsp ground cumin
  
• 1/2 tsp salt
  
• *
  
• 1 medium red sweet pepper, chopped
  
• 1/4 cup snipped fresh cilantro
  






Instructions



1. Rinse beans; place in large saucepan. Add water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand 1 hour.
   
   
2. In a skillet, heat oil over medium-high heat. Cook half of the beef and onion until mixture is lightly browned. Transfer to a 3-1/2- or 4-quart crockery cooker. Repeat with remaining beef. Add tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, cumin and salt. Stir until combined. Drain; rinse beans. Stir into cooker.
   
   
3. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting 5 to 6 hours.
   
   Serve with sweet pepper and cilantro.
   
   Serves 6