Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons extra virgin olive oil
  • 1½ cups large dice onion
  • ½ cup large dice sweet red bell pepper
  • 2 medium jalapeños, stems and seeds removed, finely diced
  • 2 tablespoons garlic, minced
  • 1½ teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 1½ teaspoons salt
  • ½ teaspoons freshly ground black pepper
  • 1½ pounds 80/20 ground beef
  • 1 28-ounce can ground peeled tomatoes (we like Cento or Pastene)
  • 1 14-ounce can black beans rinsed and drained
  • Shredded cheddar cheese, for garnish

Instruction

  • In a medium to large heavy bottomed pot, heat olive oil over medium high heat. Add onions, bell pepper, and jalapeños and sauté for three minutes.
  • Add garlic, cumin, chili powder, oregano, salt and pepper. Cook for one more minute.
  • Add ground beef breaking beef up with wooden spoon. Cook until the beef is no longer pink.
  • Add tomatoes and stir. Reduce to medium low and cook uncovered for 30 minutes stirring occasionally. Add beans and bring back to serving temperature.
  • Add additional cumin, chili powder, salt or pepper if needed, and serve with shredded cheddar cheese on top.