Source: dLife

Robust beef, vegetable, and bean chili.

Servings

1 cup Beans, kidney, all types, mature (dry red beans or red kidney beans)
2 lb beef chuck pot roast , cut into 1-inch pieces
1 cup fresh chopped onion (1 large )
1 tbsp olive oil
15 floz no-salt tomato sauce
14.5 oz canned red tomatoes with green chilies, diced , undrained (low sodium, if available)
14 floz Broth, beef, clear, reduced sodium, ready to serve, canned
0.5 cup chipotle peppers in adobo sauce , finely chopped, plus 2 teaspoons adobo sauce (1 or 2 peppers)
2 tsp ground oregano
1 tsp ground cumin
0.75 cup chopped red bell peppers (1 medium)
0.25 cup fresh cilantro , snipped

1 Using colander, rinse beans.
2 Place beans in large saucepan and add enough water to cover beans plus 2 inches.
3 Bring water to boil; reduce heat and simmer, uncovered, for 10 minutes.
4 Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Set aside.
5 In the meantime, in large skillet heat oil over medium high. Add half of meat and onion, cook until meat is brown. Drain fat. Transfer to a 3-1/2 or 4 quart slow cooker. Repeat with remaining meat.
6 Add tomato sauce, undrained tomatoes, beef broth, chipotle peppers and adobo sauce, oregano, and cumin to mixture in cooker. Stir to combine.
7 Stir beans into slow cooker.
8 Cover and 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.