Categories: Soup
Ingredients
- 2 tbsp. vegetable oil
- 2 cups chopped yellow onions
- 1 tbsp. minced garlic
- 2 tbsp. chili powder
- 2 tsp ground cumin
- 1 tsp Emeril's Creole Seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs. ground beef
- 14.5 oz. can peeled whole tomatoes, undrained
- 2 tbsp. tomato paste
- 1 tsp light brown sugar
- 2 cups beef stock
Directions
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In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt and pepper and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
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Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50-55 minutes. Keep warm until ready to serve.