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- 2T vegetable oil
- 2 onions, chopped fine
- 1 red bell pepper, chopped
- 6 garlic cloves, minced
- 1/4 c chilli powder
- 1T ground cumin
- 2t ground coriander
- 1t red pepper flakes
- 1t dried oregano
- 1/2 t cayenne pepper
- 2lb 10% ground beef
- 2 15oz cans red kidney beans, rinsed
- 1 28oz can diced tomatoes, drained
- 1 28oz can tomato puree
- 1/2t salt
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.
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.Recipes Home
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