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Red Bean Beef Chili

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  Lean ground beef 1 Pound
  Onion 1 Large, chopped
  Dried small red beans 16 Ounce, rinsed, drained, and picked over (1 Package)
  Roasted red peppers 16 Ounce, rinsed, drained, and coarsely chopped (1 Jar)
  Canned diced peeled tomatoes 28 Ounce (1 Can)
  Canned tomato sauce 15 Ounce (1 Can)
  Chili powder 4 Tablespoon (Preferably New Mexico Chili Powder)
  Ground cumin 1 1⁄2 Tablespoon
  Garlic powder 1 Teaspoon
  Shredded monterey jack cheese/Cheddar cheese 2 Tablespoon (For Serving)
  Chopped onions 1⁄2 Cup (8 tbs) (For Serving)
  Chopped tomatoes 1⁄2 Cup (8 tbs) (For Serving)
  Sour cream 1⁄2 Cup (8 tbs) (For Serving)

1. In a large skillet, cook the beef and onion over medium-high heat, stirring, until the beef is browned, 6 to 8 minutes. Drain off any fat. Turn into a 5-quart electric slow cooker. Add the beans, red peppers, tomatoes with their liquid, tomato sauce, chili powder, cumin, and garlic powder. Mix well.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beans are tender.

Recipe Summary

Side Dish
Slow Cooked

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