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Red Bean Beef Chili
1 pound lean ground beef
1 large onion -- chopped
1 package dried small red beans -- (16-ounce) rinsed, drained, and picked over
1 jar roasted red peppers -- (16-ounce) rinsed, drained, and coarsely chopped
1 can diced peeled tomatoes -- (28-ounce)
1 can tomato sauce -- (15-ounce)
3 tablespoons chili powder -- preferably New Mexico chili powder (3 to 4)
1 1/2 tablespoons ground cumin
1 teaspoon garlic powder
Shredded Monterey Jack or Cheddar cheese -- chopped onions, chopped tomatoes, and sour cream, for serving
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.
Cover and cook on the low heat setting 9 to 10 hours, or until the beans are tender. Serve topped with cheese, onions, tomatoes, and sour cream, as desired.
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