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Ingredients
| red kidney beans: 1 cup |
| olive oil: 1 tsp |
| beef chuck clod steak: 2 lbs |
| onions (chopped): 1 cup |
| tomato sauce: 15 oz |
| sun-dried tomatoes: 14.5 oz |
| soup - beef broth: 14 oz |
| chipotle peppers (chopped): 2 tsp |
| dried oregano (ground): 2 tsp |
| ground cumin: 1 tsp |
| red sweet peppers (chopped): 3/4 cup |
| fresh cilantro (coriander): 1 cup |
Beef and red bean chili
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top individual servings with sweet pepper and cilantro. Makes 8 (1-cup) servings.