¾ lb ground beef, preferably chuck
12 oz kidney beans, canned
1 cup red onion diced, diced
½ cup green bell pepper, chopped fine
1 tbsp chili powder
2 tsp cayenne
2 cloves garlic, minced
18 oz tomatoes, canned, diced
10½ oz tomato sauce
salt & ground black pepper, to taste
3 tbsp vegetable oil
To garnish
1 tbsp cilantro, chopped
In a large skillet over medium heat, saute the ground beef, garlic, onion, and bell pepper in oil, stirring often to keep meat from sticking or burning, until well browned or caramelized. Set aside.
Using the same pot, combine spices, tomatoes, and tomato sauce together. Clean the pot if necessary.
Bring the mixture to a simmer, then add the browned meat. Cover as necessary, and continue simmering for about an hour until flavors meld.
Add the canned beans and season to taste with salt and pepper. Adjust accordingly.
Garnish with chopped cilantro and serve immediately.
Sugar: 6g
:
Calcium: 59mg
Calories: 376kcal
Carbohydrates: 25g
Cholesterol: 48mg
Fat: 23g
Fiber: 8g
Iron: 5mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 975mg
Protein: 20g
Saturated Fat: 12g
Sodium: 391mg
Trans Fat: 1g
Vitamin A: 1976IU
Vitamin C: 32mg
