eShop
INGREDIENTS:
- 1 1/2 Tbsp olive oil
- 1/2 lb yellow onions, chopped
- 3 tsp minced garlic
- 1 1/4 lb ground beef
- 2 (14 oz) cans diced tomatoes
- 8 oz kidney beans, drained and rinsed
- 8 oz black beans, drained and rinsed
- 2 pasilla chiles roasted, skinned, seeded, and diced
- 1 Tbsp salt
- 1 Tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground oregano
- 1 tsp freshly ground black pepper
- Pinch red pepper flakes
- Pinch cayenne pepper
- 6 cups water
DIRECTIONS:
In a large pot over medium-high heat, add oil. When oil shimmers, add onions and garlic and cook until onions are translucent, about 5 minutes. Add beef, season with salt, and cook, breaking up any clumps while cooking, until browned, about 7 minutes. Add tomatoes, beans, pasillas, salt, brown sugar, cumin, paprika, oregano, black pepper, red pepper flakes, cayenne, and water and stir. Bring to a boil, reduce heat to low and let simmer, stirring occasionally, about 30 minutes. Season with more salt and pepper before serving.
