Ingredients
2 tablespoons vegetable oil
2 onions chopped
1 red bell pepper chopped
6 garlic cloves minced
1/4 cup chilli powder
1 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 90% ground beef
2 15-ounce cans red kidney beans, rinsed
1 28-ounce can diced tomatoes, drained
1 28-ounce can tomato puree
1/2 teaspoon salt
Directions
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Heat oil in large pot over medium heat. Add onions, bell peppers, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook until vegetables are softened. Increase heat to medium-high and add half of beef. Cook until no longer pink.
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Add remaining beef and cook until no longer pink. Add beans, tomatoes, tomato puree, and salt; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally for 1 hour. Remove cover and simmer for another 1 hour.
- Tags
- Beef Dinner Vegetables