A comforting, crowd-pleasing main dish, made with ground beef, canned tomatoes, kidney beans, and chipotle spice. Best served loaded up with sour cream, cilantro, corn chips, and cheddar cheese.
3.5lbslean ground beef a little more or a little less is fine!
3medium yellow onionsfinely chopped
5large cloves of garlicminced
3tbspchili powder
2 tbsp cumin
1 tbsporegano
1/2tspchipotle powder- skip if you're not a chipotle fan
1/2tspcayenne powder
2tspkosher salt
4green onions~ 1/2 cup - washed and finely chopped
1red bell pepperchopped
1 cantomato paste156 ml
2cupschicken broth
1fresh or dried bay leaf
2 cans whole tomatoes2 x 796 ml - gently purée tomatoes and their liquid in a blender or food processor on a low setting
1tbspfresh basilchopped
the juice of 1 lime
1 can black beans540 ml
1cankidney beans540 ml
Instructions
In a blender or food processor, gently purée tomatoes and the fresh basil on a low setting, just until smooth. I do this in two batches. Set aside.
In a large stove top pot on medium high heat add olive oil and ground beef. Brown, stirring frequently — about 10 minutes. I use lean ground beef, so there's not much fat to drain. Drain if there is an excessive amount of liquid.
Stir in onions and garlic. Cook for 3-5 minutes.
Add spices, salt, green onions, and bell pepper. Stir well.
Add the remaining ingredients (tomato paste, broth, puréed tomatoes and basil, bay leaf, lime juice, and beans). Sir and bring to a boil. Reduce heat and simmer for 45 minutes (stirring occasionally).
Remove bay leaf and serve with your favorite fixings!