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Anasazi Bean Chili with Roast Beef

What better way to enjoy a winter's day than with a hot, steaming bowl of homemade chili. This recipe was not tested by Bob's Red Mill. High Fiber.

  • 1-1/2 cups Anasazi Beans dry
  • 2 Tbsp Vegetable Oil
  • 1 Onion medium-sized, chopped
  • 1 Green Bell Pepper medium-sized, seeded and chopped
  • 2 Garlic cloves, pressed
  • 4 cups Diced Tomatoes with juices
  • 3 cups Water (cold)
  • 1/2 tsp Cayenne Pepper
  • 2 tsp Ground Cumin
  • 3 Tbsp Chili Powder
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Sea Salt
  • 3 Tbsp Unsalted Butter (softened)
  • 3 Tbsp Unbleached White All Purpose Flour
  • 1-1/2 cups Corn Kernels frozen
  • 1 lb Roast Beef cooked, diced
  • 1 Bay Leaf
  • 2 Tbsp Apple Cider Vinegar


Step 1

Sort beans and discard any foreign matter. Rinse and drain through a sieve. Place in a saucepan of cold water and cover beans by 4 inches. Bring to a boil; reduce heat to low. Cover and cook for about 45 minutes, until tender but still a bit firm.

Step 2

Meanwhile, in a stockpot, heat oil and sauté onion on medium heat. Add green bell pepper and cook for about 3 minutes. Add garlic and cook for a minute. Add tomatoes, water, herbs, spices and salt. Bring to a boil; reduce heat to low and simmer for 15 minutes. Remove and discard bay leaf.

Step 3

Make a beurre manié* of soft butter and flour, being certain to make a smooth paste. Add to the pot and stir to mix well. Add corn and beef; continue to simmer for 5 minutes.

Step 4

Add cooked and drained beans and continue to simmer for another 5 minutes. Serve hot.

Makes 10 servings.


*Beurre manié is an uncooked paste of equal parts soft butter and flour, used to thicken soups and sauces.
Anasazi Bean Chili with Roast Beef

Servings: 10


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Products Used in this Recipe

Grains Beans Seeds
Anasazi Beans

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Baking Aids
Sea Salt

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Unbleached White All Purpose Flour

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