1 lb. dried red kidney beans
¾ lb. ground grass-fed beef
1 tbsp. olive oil
1 lb. stew meat, cut into cubes
1½ cups chopped onion
8 crushed garlic cloves
1½ tbsp. kosher salt
1 tbsp. ground cumin
1 tsp. chili powder
½ tsp. ground red pepper
1 (28-oz.) can crushed tomatoes (preferably fire-roasted)
1 (8-oz.) can tomato sauce
3 cups unsalted chicken stock or broth
TOPPINGS: Shredded Cheddar cheese, fresh jalapeño pepper slices, chopped green onions, chopped avocado and sour cream.
Soak beans overnight. Drain, and set aside until ready to cook. [Note: This step is optional. However, soaking the beans will remove enzymes which will make the beans easier to digest.]
In a large skillet, brown ground beef in olive oil over medium-high heat, stirring often, 6 minutes or until meat crumbles. Transfer browned beef to a 6-qt. slow cooker. Add chopped stew meat to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add to slow cooker. Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH for 8 hours or until beans are tender. Serve with desired toppings.