Categories: Soup
Ingredients
- 2 tbsp canola oil
- 1 1/2 lb. beef chuck, cubed
- 2 cups chopped yellow onion
- 1 1/2 cups seeded and chopped poblano chile
- 8 garlic cloves, chopped
- 2 tbsp chopped fresh oregano
- 1 tbsp tomato paste
- 1 1/2 tsp ground cumin
- 2 1/2 cups chicken stock
- 2 tbsp paprika
- 2 tbsp red wine vinegar
- 1 1/2 tbsp light brown sugar
- 1 tbsp Worcestershire
- 1 tsp kosher salt
- 3 cinnamon sticks
- 15.5 oz. can unsalted black beans, rinsed or drained
- 2 oz. sharp cheddar cheese, shredded
- 1 tbsp sliced fresh chives
Directions
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Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally. Place on a plate.
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Add onion, poblano, and garlic to Dutch oven, and cook 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt and cinnamon sticks; bring to a boil. Reduce heat to medium. Add browned beef, cover, and simmer 45 minutes or until beef is tender, stirring occasionally.
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Remove cinnamon sticks; discard. Stir in beans; serve. Sprinkle each serving with shredded cheese and chives.