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Beef and Red Bean Chipotle Chili*

Prep: 20 minutes
Stand: 1 hour
Cook: 5-12 hours
Makes 8 servings

1 cup dry red beans or dry kidney beans
1 Tbsp olive oil
2 lbs boneless beef chuck roast, cut into 1" cubes
1 cup (1 large) coarsely chopped onion
1 14-oz can beef broth
1-2 chipotle peppers in adobo sauce, finely chopped, plus 2 tsp adobo sauce
2 tsp dried oregano, crushed
1 tsp ground cumin
1/2 tsp salt
1 14 1/2-oz can diced tomatoes with mild chiles, undrained
1 15-oz can tomato sauce
1/4 cup snipped fesh cilantro (optional)
1 medium red sweet pepper, chopped (optional)

Rinse the beans. Place the 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 cook half of the beef and the onion in hot oil over medium-high heat until meat is light brown. Transfer to a 3 1/2- or 4-quart slow cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.

Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours. Serve topped with cilantro and sweet pepper.

Per serving: 276 cal, 6 g fat, 873 mg sodium, 67 mg chol, 22 g carb, 8 g fiber, 31 g pro

Low-Carb Slow Cooker Recipes