
the base recipe isn't mine. I modified it from a great food blog,
Servings: 7-10
Ingredients
- 1 pound lean ground beef (I used 97% lean ground beef made at my local butcher)
- 1 medium onion, diced
- 1 red bell pepper, finely chopped
- 2 jalapeno pepper, seeded and finely chopped
- 5-6 cloves garlic, finely chopped
- 3 roma tomatoes chopped roughly (think small cubes)
- 2 tablespoons chili powder or cayenne pepper...no more, no less
- 1.5 teaspoons sugar (brown or white)
- 1⁄2 teaspoon ground cumin
- 1 20-25 ounce jar tomato sauce (and plain pasta sauce will do - I used the basil-tomato pasta sauce I had in my cupboard)
- 8 ounces of tomato paste (I prefer jarred paste for health reasons)
- 1 1⁄2 cups water
- 1-2 cups of broth (chicken, veggie or beef all work)
- 1 teaspoon apple cider vinegar
- 1 (15 ounce) can light red kidney beans
- 1 (15 ounce) can chickpeas
- 1 (15 ounce) can black beans
- 1⁄2 teaspoon salt
- 1 tablespoon black pepper
- Toppings: shredded cheese, sour cream, onion, olives, cilantro (any one or all of the above)
Instructions
- In a large saucepan, saute onions and garlic for at least 3-5 minutes or until onions brown
- Add jalapeno and bell pepper and continue to saute for at least 3-5 minutes
- Add ground beef- begin to separate it immediately.
- Add chili powder (or cayenne powder), cumin, and 1/2 tbsp of black pepper. Cook for at least 7-10 minutes.
- In a pot, add diced tomato, tomato sauce, tomato paste, water, and broth. Add ground beef mixture and beans.
- Add 1/2 tbsp of black pepper, salt and apple cider vinegar to the pot. Simmer uncovered for 30 minutes, stirring occasionally. If too thick, add a little more water or broth. If too thin, cook on high until the broth reduces.
- Enjoy! Be sure to add toppings. I really like cheddar cheese and olives with a side of nicely toasted sourdough bread, but the choice is yours!
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