Recipes and Cooking Beef and Red Bean Chili 4.0 (11) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Stand Time: 1 hr Slow Cook Time: 10 hrs Total Time: 11 hrs 25 mins Servings: 8 Yield: 8 (1-cup) servings Jump to Nutrition Facts Ingredients 1 cup dry red beans or dry red kidney beans 1 tablespoon olive oil 2 pound 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 14.5 ounce can reduced-sodium beef broth 2 - 3 canned chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce 2 teaspoon dried oregano, crushed 1 teaspoon ground cumin ¾ cup finely chopped red sweet pepper (optional) ¼ cup snipped fresh cilantro (optional) Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 288 Calories 7g Fat 24g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 288 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 67mg 22% Sodium 702mg 31% Total Carbohydrate 24g 9% Protein 31g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.