HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Soups & Stuff -> Chili Cattle Drive Beef and Red Bean Chili Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1 pound package dried red beans, picked through 6 cloves garlic, peeled and minced 4 dried ancho chiles 2 dried chipotle chiles 3 tbsp. vegetable oil 2 pounds cubed stew beef 1 tsp. salt 1 tsp. pepper 1 large onion, peeled and finely chopped 28 ounce can crushed tomatoes with juices 6 ounce can tomato paste 3 tbsp. ground cumin 1 tbsp. sugar 16 ounce package frozen, thawed corn kernels minced red onion cooked white rice sour cream Directions Place the red beans in a medium saucepan and add 6 cups water. Heat to a boil. Boil beans 3 minutes. Remove the pan from the heat and let beans stand 1 hour. Meanwhile, place the dried ancho and chipotle chiles in a large bowl. Add 4 cups hot water and let soak 20 minutes. Drain chiles, reserving 1 1/2 cups soaking liquid. Stem and seed the chilies and puree in a food processor. Heat the oil in a large Dutch oven or cast iron casserole. Add beef cubes, salt and pepper and cook about 6 minutes, stirring occasionally, until beef is browned. Transfer the beef to a large bowl. Add onion and garlic to the pan and cook 3 minutes, stirring frequently. Return the beef to the pan along with the chile puree, crushed tomatoes, tomato paste, reserved chile soaking liquid, cumin, red beans and 2 cups water. Bring to a boil. Reduce heat, partially cover and simmer about 2 hours until beans are soft and beef is very tender. Stir in the corn kernels and simmer 5 minutes. Ladle the chili into bowls and garnish with red onion and sour cream. Serve chili with rice on the side. Serves 8. Related Recipes •   Mom's Chili Meat Loaf •   Chili Con Queso •   Southwest Beef and Pinto Bean Chili Skillet •   Chili With Beans •   Quick and Easy Double Cheese Chili •   Layered Enchilada Casserole •   Fourth of July Chili Burgers •   Southwestern Beef, Pork and Beer Chili •   Texas Chili •   Baked Southwestern Beef Stew •   Santa Fe Bean Dip •   Quick and Easy Spiced Up Football Chili •   Wendy'sŪ Chili •   Chili-Beef-Potato Soup •   Baked Western Barbecued Beef Patties •   Famous Diner Beef and Beer Chili •   Spicy Fiesta Meatloaf •   Camp Stove Chili with Dumplings •   Beefy Bean Burritos •   Popeye's Red Beans and Rice View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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