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.

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Votes: 9
Rating: 4.11
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Servings 10people
Submitted By Roy Pingo, Chef and Cookbook Author
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.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.11
You:
Rate this recipe!
Servings 10people
Submitted By Roy Pingo, Chef and Cookbook Author
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.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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.
  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.
  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.
  4. Add cooked and drained beans and continue to simmer for another 5 minutes. Serve hot.
Recipe Notes

*Beurre manié is an uncooked paste of equal parts soft butter and flour, used to thicken soups and sauces.

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