Ingredients

The following ingredients have 8 Servings
  • 1 ¼ pounds ground beef
  • 1 large green pepper (chopped)
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 30 ounces canned diced tomatoes with their juice ((2 cans))
  • 30 ounces canned pinto beans (drained and rinsed (2 cans))
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons chili powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons cumin
  • Sour cream
  • Grated cheese
  • Chopped cilantro
  • Tabasco

Instruction

  • In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.
  • In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.
  • Return the drained beef to the pan.
  • Add the tomatoes, beans, tomato paste, and water. Stir well.
  • Add the seasonings. Stir well.
  • Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
  • Serve with garnishes of sour cream, cheese, cilantro, and Tabasco