Post by Merceditas on Aug 23, 2005 16:20:56 GMT -8
I adjust this a bit...leave out the beans, and add a whole can of chipotle peppers with all their sauce. 
iIngredients
• 1 cup dry red beans or dry kidney beans
• 1 tablespoons olive oil
• 2 pound boneless beef chuck, cut into 1-inch cubes
• 1 large onion, coarsely chopped
• 1 14-oz. can beef broth
• 1 or 2 chipotle chile peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce
• 2 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 14 1/2-oz. can diced tomatoes with mild chilies
• 1 15-oz. can tomato sauce
• 1/4 cup snipped fresh cilantro
• 1 medium red sweet pepper, chopped
Directions
1. Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
2. In a large skillet heat the oil over medium-high heat. Cook half of the beef and the onion over medium-high heat until mixture is lightly browned. Transfer to a 3 1/2- or 4-quart crockery cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper. Makes 6 servings.
Conventional Method: Prepare beans as above in Step 1 except use a 4- to 5-quart Dutch oven. Drain and rinse beans; set aside. Brown the beef and onion as in Step 2 except use the Dutch oven. Return all meat to pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, tomato sauce, and beans. Stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat and beans are tender. Serve as directed above.
Nutritional Information
Nutritional facts per serving
calories: 516, total fat: 26g, saturated fat: 9g, monounsaturated fat: 12g, polyunsaturated fat: 1g, cholesterol: 98mg, sodium: 1162mg, carbohydrate: 32g, total sugar: 5g, fiber: 8g, protein: 38g, vitamin A: 0%, vitamin C: 91%, calcium: 7%, iron: 34%
iIngredients
• 1 cup dry red beans or dry kidney beans
• 1 tablespoons olive oil
• 2 pound boneless beef chuck, cut into 1-inch cubes
• 1 large onion, coarsely chopped
• 1 14-oz. can beef broth
• 1 or 2 chipotle chile peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce
• 2 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 14 1/2-oz. can diced tomatoes with mild chilies
• 1 15-oz. can tomato sauce
• 1/4 cup snipped fresh cilantro
• 1 medium red sweet pepper, chopped
Directions
1. Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
2. In a large skillet heat the oil over medium-high heat. Cook half of the beef and the onion over medium-high heat until mixture is lightly browned. Transfer to a 3 1/2- or 4-quart crockery cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper. Makes 6 servings.
Conventional Method: Prepare beans as above in Step 1 except use a 4- to 5-quart Dutch oven. Drain and rinse beans; set aside. Brown the beef and onion as in Step 2 except use the Dutch oven. Return all meat to pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, tomato sauce, and beans. Stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat and beans are tender. Serve as directed above.
Nutritional Information
Nutritional facts per serving
calories: 516, total fat: 26g, saturated fat: 9g, monounsaturated fat: 12g, polyunsaturated fat: 1g, cholesterol: 98mg, sodium: 1162mg, carbohydrate: 32g, total sugar: 5g, fiber: 8g, protein: 38g, vitamin A: 0%, vitamin C: 91%, calcium: 7%, iron: 34%
