This Recipe can easily be multiplied and freezes well.
prep:20 mins
cook:45 mins
total:1 hr 5 mins
Servings:10
Yield:10 servings
Ingredients
5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained
Directions
Step 1
In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
Step 2
Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
Step 3
Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Nutrition Facts
Per Serving:
397 calories; protein 23.9g 48% DV; carbohydrates 32.5g 11% DV; fat 19.3g 30% DV; cholesterol 61.5mg 21% DV; sodium 916.8mg 37% DV.
