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Beef And Red Bean Chili

Ingredients

• 1 cup dry red beans or dry red kidney beans
• 1 tablespoon olive oil
• 2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
• 1 cup coarsely chopped onion
• 1 15-ounce can tomato sauce
• 1 14.5-ounce can diced tomatoes with green chiles, undrained
• 1 14-ounce can reduced-sodium beef broth
• 2 to 3 chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce*
• 2 teaspoons dried oregano, crushed
• 1 teaspoon ground cumin
• 3/4 cup finely chopped red sweet pepper
• 1/4 cup snipped cilantro

Directions

1. Rinse beans.
2. Place beans in a large saucepan or Dutch oven.
3. Add enough water to cover beans by 2 inches and simmer, uncovered, for 10 minutes.
4. Remove from heat.
5. Cover and let stand for 1 hour.
6. In a large skillet heat oil over medium-high heat.
7. Add half of the meat and the onion and cook and stir until meat is brown.
8. Transfer meat-onion mixture to a slow cooker.
9. Repeat with remaining meat.
10. Stir remaining ingredients except red sweet pepper and cilantro in slow cooker.
11. Drain and rinse the beans.
12. Stir into mixture in cooker.
13. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
14. Top each serving with sweet pepper and cilantro.

Attribution