Beef and Red Bean Chili

8 (1 cup) servings

1 cup dry red beans or dry red kidney beans

1 tablespoon olive oil

2 pounds boneless beef chuck pot roast, cut into 1-inch pieces

1 cup coarsely chopped onion

1 15-ounce can tomato sauce

1 14-1/2-ounce can diced tomatoes with green chile peppers, undrained

1 14-ounce can reduced-sodium beef broth

2 to 3 chipotle peppers in adobo sauce, finely chopped plus 2 teaspoons adobo sauce*

2 teaspoons dried oregano, crushed

1 teaspoon ground cumin

3/4 cup finely chopped red sweet pepper

1/4 cup snipped fresh cilantro

Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. Meanwhile, in a large skillet, heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top individual servings with sweet pepper and cilantro. Makes 8 (1-cup) servings.