|1 lb||small red beans, soaked overnight and rinsed|
|1 ts||epazote or thyme, dried|
|2 medium||sweet onions, chopped|
|2 lb||beef roast|
|2 Tb||olive oil|
|2||poblano peppers, chopped|
|1 (28 oz) can||crushed tomatoes|
|1 (8 oz) can||tomato paste|
|2||chipotle peppers and|
|1 Tb||adobo sauce, minced to a paste|
|1 Tb||garlic, minced|
|4 Tb||chili powder|
- In a large pot, bring soaked beans, bay leaves, and epazote or thyme to a boil in plenty of water. Reduce heat and simmer for 1 1/2 hours, or until beans are tender. Drain.
- Trim the fat from the meat and cut into 1/2” cubes.
- Sauté the onions and beef in the olive oil until the onions are translucent. Add the garlic and cook for a few more minutes, being careful not to let the garlic burn.
- Add the cooked beans, crushed tomatoes, water, and seasonings to the beef and onions. Add enough water to just cover the meat and beans.
- Bring to a vigorous boil and reduce the heat to a slow simmer. Cover and cook until the meat is tender–about 2 to 3 hours–the last half hour with the lid removed.
Serve the chili over rice with cornbread. Top with sour cream and grated cheddar cheese.