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Cranberry Bean Chili Con Carne

Cranberry Bean Chili Con Carne

Can you believe that I started my new year without any resolutions?  Nope, none, nothing, nada…  I have a tough time keeping resolutions.  Every year I say I have one, I am good for a few short months and then my bad habits creep right back up on me.  This year is different.  I decided that this year I am having “New Year’s Expectations”.  Expectations, I know I can do.  Expectations are attainable and having expectations is how I operate.

One of my expectations for 2012 is to be less wasteful in the kitchen.  Instead of buying expensive store bought vegetable and meat stocks, I will make my own.  It saves money and helps keep spoiled vegetables in the vegetable drawer of my refrigerator to a minimum.  I also expect to be more creative with the use of leftovers.  That also saves money and valuable refrigerator space too.

Last night I made a gorgeous prime rib roast for New Year’s Day dinner.  I had a couple of pounds of the roast leftover in the refrigerator this morning.  Living up to my “new” expectations, I decided to make a Cranberry Bean Chili Con Carne.  My Cranberry Bean Chili Con Carne is made with leftover prime rib roast, cranberry beans, homemade beef stock (from the prime rib), onions, garlic, carrots (leftover too!), extra dark cocoa powder  and fragrant spices.  Top your bowl of Cranberry Bean Chili Con Carne with fresh grated cheddar cheese, green onions and red bell pepper.  Makes about 2 quarts of chili or 8 servings.  Enjoy!  Tessa

 Ingredients:

  • 2 cups dried cranberry beans (soaked overnight)
  • 1 pound leftover prime rib or roast beef cubed (fat removed)
  • 1 cup white onion chopped
  • 2 shallots chopped
  • 1 cup carrots chopped
  • 1 – 28 ounce can diced tomatoes
  • 2 cups beef stock (0r more if needed)
  • 2 tsp. olive oil
  • 2 Tbls. extra dark cocoa powder
  • 1/4 c. dark chili powder
  • 1 Tbls. ground cumin
  • 1 Tbls. ground coriander
  • 2 tsp. dried oregano
  • 2 tsp. onion powder
  • 2 tsp. minced garlic
  • 1 tsp. smoked paprika
  • 1 tsp. seasoning salt (or to taste)
  • 1/2 tsp. black pepper
  • Garnish with shredded cheddar cheese, sliced green onion and chopped red pepper.

Begin by washing, picking over and soaking the cranberry beans in a bowl of water overnight.  Grab a large pot with a tight fitting lid.  On medium heat saute your onion, shallots and carrots in the olive oil.  Cook until onion is opaque.  Add soaked cranberry beans and the remaining ingredients with the exception of the garnishes. Cook for about 4 hours on very low or until beans are cooked to your liking.  Be sure to keep an eye on it and stir occasionally.  Taste the chili, correct your salt level, add additional stock if needed and ladle into bowls.  Garnish with shredded cheese, sliced green onions red pepper.  Note:  Go ahead and make this in your slow cooker.  About 4 hours on high or 8 hours on low.