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Beef and Red Bean Chili

Makes: 8 servings Yield: 8 (1-cup) servings
Prep 25 mins Stand 1 hr Slow Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high)
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 - 3  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 288,
  • Fat, total (g) 7,
  • chol. (mg) 67,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • fiber (g) 6,
  • pro. (g) 31,
  • sodium (mg) 702,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 4,
  • Fat () 1,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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