Slow Cooker Beef and Red Bean Chili

2013-08-26
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 12:00 h
  • Ready In : 12:10 h

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Slow cooker beef and red bean chili. Beef chuck pot roast with vegetables cooked in slow cooker.Very delicious!

Ingredients

  • 1 cup (250 ml) dried red beams,rinsed and drained
  • 2 pounds (960 g) boneless beef chuck pot roast,trimmed and cut into 1-inch(2.5 cm) pieces
  • 1 tablespoon olive oil
  • 1 cup peeled and coarsely chopped onion
  • 15 oz (450 ml) can tomato sauce
  • 15 oz (450 ml) can diced tomatoes and green chilies,undrained
  • 15 oz (450 ml) can low-sodium beef broth
  • 2-3 canned chipotle peppers in adobo sauce,finely chopped
  • 2 teaspoons adobo sauce
  • 2 teaspoons dried oregano,crushed
  • 3/4 cup finely chopped red sweet pepper
  • 1 cup snipped fresh cilantro

Method

Step 1

In a large saucepan,combine red beans and enough water to cover beans by 2 inches (5 cm). Bring to a boil,reduce heat and simmer,uncovered,for 10 minutes. Remove from heat,cover and set aside for 1 hour. Drain and rinse beans.

Step 2

In a large nonstick skillet,heat olive oil over medium-high heat. Add half of the meat and chopped onion. Cook until browned.

Step 3

With a slotted spoon transfer mixture to 3½-4 quart(3½-4 L) slow cooker. Repeat with remaining meat. Stir the remaining ingredients,except red sweet pepper and cilantro,into mixture in slow cooker.

Step 4

Cover and cook on low-heat setting for 10-12 hours. Top each serving with snipped fresh cilantro and finely chopped red sweet pepper.

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