Categories: Ground Beef, Main Dish, Soup, Tex-Mex
Ingredients
- 1/4 cup olive oil
- 1 cup chopped onion
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 1 (14 ounce) can southwest-style diced tomatoes, with juice
- 4 cups beef stock
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 cup shredded cheddar cheese
- 1 avocado, diced (optional)
Directions
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In a big soup pot, heat oil over medium heat.
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Add onion and saute until softened, about 6 minutes.
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Add in ground beef and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.
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Add beans, tomatoes with juice, stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.
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Cover; decrease heat to low and simmer gently for 30 minutes to blend the flavors; taste and adjust seasoning with salt and black pepper, if necessary.
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Ladle into heated bowls and garnish with cheese and avocado, if desired.