Ingredients

• 1 lb small red beans, soaked overnight and rinsed
• 2 bay leaves
• 1 ts espazote 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

Procedure

In a large pot, bring soaked beans, bay leaves, and espazote 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.