1/2 lb red kidney beans or cranberry beans
2 lbs stew beef or diced sirloin
1 tablespoon garlic, minced
1 tablespoon onions, minced
1 tablespoon Worcestershire sauce
1 cup onions, 1/2 inch dice
1 cup celery, 1/2 inch dice
1 cup carrot, 1/2 inch dice
1 cup green pepper
1 cup yellow pepper, optional
1 cup red pepper
2 tablespoons crushed dried chilies
2 teaspoons dried thyme
3 cups chopped plum tomatoes (canned)
2 cups beef stock
1 cup ED Smith Chili Style Sauce
3 cups ED Smith Saucemakers Cajun Sauce
Be sure to soak the kidney beans overnight in water, then drain and place in a large pot ensuring beans are well covered with water. Cook until tender.
Add beef, minced onion, garlic and Worcestershire sauce to a hot, heavy sauce pan. Brown beef and remove. Saute remaining vegetables. Return beef to pan, add seasoning, sauces, stock and tomatoes. Bring to a boil. Reduce to simmer. Simmer for approximately three to four hours adding beans during the last 3/4 hour of cooking. Could also be finished in the oven at 350 deg F covered for 3 to 4 hours. Garnish with sour cream and shredded cheddar.
Makes 15 8oz portions.
NOTE:
You can substitute ground beef for the stew beef. Can also use whatever type of bean you prefer, whether it is canned or dried. I do not recommend using black beans, as it will affect the color.