1/2 lb dried red kidney beans, rinsed and picked over
1-1/2 lbs triangle tip beef roast
2 tablespoons olive oil
1/2 stick unsalted butter
1 each red onion and yellow onion, diced
1 lb each ground beef and ground pork
5 large tomatoes, halved, seeded and chopped
1 cup dry red wine
6 tablespoons chili powder
salt and black pepper to taste
Cayenne pepper to taste
1 bunch fresh parsley, washed, stems removed, chopped
1 cup shredded cheddar cheese
Additional shredded cheddar cheese
Sour cream, optional
Chopped green onions, optional
Serving Size : 6
Place beans in heavy large pot. Add enough cold water to cover by 3 inches. Let stand overnight. Drain. Add enough cold water to the beans to cover by 3 inches a second time. Bring to a boil, reduce heat and simmer until beans are just slightly softened, stirring occasionally, about 20 minutes.
Meanwhile, preheat oven to 450 F. Place triangle tip roast on rack set in roasting pan. Roast until meat thermometer inserted in center of meat registers 120 F, about 35 minutes. Cool completely. Cut meat into 2 x 1/2 inch strips.
Heat oil and butter in heavy large Dutch oven over medium heat. Add diced onions and saute until tender, about 10 minutes. Add ground beef and pork and cook until no longer pink, breaking up with fork, about 10 minutes.
Add beans with cooking liquid, tomatoes, wine and chili powder. Season with salt, black pepper and cayenne. Simmer until beans are tender, stirring occasionally, about 45 minutes.
Add beef strips, parsley and 1 cup cheddar cheese; stir until cheese melts. Ladle into bowls. Serve with additional cheese, sour cream and green onions.