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Categories:
lean ground beef onions garlic stalks celery green bell pepper chili powder oregano ground cumin hot pepper tomatoes beef broth parsley
Viewed: 41 - Published at: 2 years agoIngredients
- 1 1/2 lbs (750 g) lean ground beef
- 2 onions, chopped
- 3 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1 large green bell pepper, chopped
- 2 tbsp (25 mL) chili powder
- 1 1/2 tsp (7 mL) dried oregano leaves
- 1 1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) hot pepper flakes or to taste
- 1 can (28 oz/796 mL) tomatoes, including juice, chopped
- 1 cup (250 mL) reduced-sodium beef broth
- 1 can (19 oz/540 mL) pinto or red kidney beans, drained and rinsed
- 1/4 cup (50 mL) chopped fresh parsley or cilantro
Method
- In a large Dutch oven or saucepan, cook beef over medium-high heat, breaking up with a wooden spoon, for about 7 minutes or until no longer pink.
- Place in strainer and drain fat.
- Return beef to pan.
- Reduce heat to medium.
- Add onions, garlic, celery, green pepper, chili powder, oregano, cumin and hot pepper flakes; cook, stirring often, for 5 minutes or until vegetables are softened.
- Stir in tomatoes with juice and broth.
- Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 1 hour.
- Add beans and parsley; cover and simmer for 10 minutes more.
