Nutritional Info

Nutrition Facts

Serving Size 1 (252g)

Calories 506
Calories from Fat 268 (53%)
Amount Per Serving %DIV
Total Fat 29.7g 46%
Saturated Fat 13.2g 66%
Monounsaturated Fat 14.8g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 104.3mg 35%
Sodium 505mg 22%
Potassium 519.4mg 11%
Total Carbohydrate 16.8g 6%
Dietary Fiber 2.9g 12%
Sugars 1g
Protein 32.1g 64%

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Recipe Description
Here is a genuine, slow cooked Texas sized meal. Beef, beans and spicy chilies will definitely warm your bones on a cold winter's night.
Prep time
1 hr 20 min
Cook time
12 hr 35 min
Ready In
13 hr 55 min

Ingredients

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Serves To:USMetric
2 Teaspoon(t)  adobo sauce
1/4 Cup(c)  fresh cilantro, chopped
3/4 Cup(c)  sweet red pepper
1 Teaspoon(t)  cumin, ground
2 Teaspoon(t)  oregano, dried
3 Ounce(oz)  chipotle chiles in adobo sauce, finely chopped
14 Ounce(oz)  beef broth
14 1/2 Ounce(oz)  tomatoes with mild chiles, diced
15 Ounce(oz)  tomato sauce
1 Tablespoon(T)  extra virgin olive oil
1 Cup(c)  onion, coarsely chopped
2 Pound(lb)  boneless beef chuck pot roast, trimmed and cut into 1 inch pieces
1 Cup(c)  red beans or kidney beans, dried

Preparation

Rinse beans. Place beans in large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to a boil, then reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Meanwhile, in large skillet, cook half of the pot roast pieces and the onion in hot oil over medium high heat until beef is brown. Using a slotted spoon, transfer to 3 1/2 or 4 quart slow cooker. Repeat with remaining pot roast pieces. Add tomato sauce, tomatoes with their juices, beef broth, chipotle chiles and adobo sauce, oregano and cumin to mixture in cooker. Stir to combine. Drain and rinse beans. Stir into mixture in slow cooker. Cover slow cooker. Cook on low heat setting for 10 to 12 hours, or on high heat setting for 5 to 6 hours. Top each serving with sweet pepper and cilantro.

Additional notes

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Beef and Red Bean Chili
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