Beef and Red Bean Chili

If you usually make chili with ground beef, try chuck roast for a change. This is a perfect slow cooker main dish recipe for the busy Christmas season.

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  • Makes: 8 servings
  • Yields: 8 (1-cup) servings
  • Prep: 25 mins
  • Stand: 1 hr
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
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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 1/2 ounce can diced tomatoes with green chiles, undrained
1
14 1/2 ounce can reduced-sodium beef broth
2
canned 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 (optional)
1/4
cup snipped fresh cilantro (optional)
Directions
  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 browned. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, 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. If desired, top individual servings with sweet pepper and cilantro.
Nutrition Facts (Beef and Red Bean Chili)
    Per serving:
  • 288 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 67 mg chol.,
  • 702 mg sodium,
  • 24 g carb.,
  • 6 g fiber,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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