Ingredients
1 lb | small red beans, soaked overnight and rinsed |
2 | bay leaves |
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 |
1 Tb | cumin |
1 Tb | salt |
Method
- 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.
Serving suggestions
Serve the chili over rice with cornbread. Top with sour cream and grated cheddar cheese.