Categories: Ground Beef, Main Dish, Soup, Tex-Mex
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lbs lean ground beef
- 6 garlic cloves, finely chopped
- 2 onions, finely chopped
- 1/4 cup chili powder
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 (14 1/2 ounce) can crushed tomatoes in puree
- 6 cups beef stock
- 3 tablespoons minced chipotle chile peppers in adobo sauce
- 1 (15 ounce) can black beans, drained and rinsed
- cilantro cream (optional)
- corn tortilla chips
Directions
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In a large pot, heat oil over medium heat.
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Add in ground beef; saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.
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Drain any excess fat.
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Add garlic and onions; cook until softened, about 6 minutes.
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Add chili powder, salt, and pepper; saute for 2 minutes.
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Add tomatoes, stock, and chipotle chiles; bring to a boil.
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Decrease heat and simmer, stirring occasionally, for 1hour.
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Add beans and simmer for 10 minutes.
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Taste and adjust seasoning with salt and pepper, if needed.
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Ladle into heated bowls and top each with a dollop of cilantro cream; stick a few chips into the cream.
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Or just serve with chips on the side.