Ingredients
- 1 1/4 lb. ground beef
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 tblsp. olive oil
- 2 can diced tomatoes with their juice
- 2 cans pinto beans, drained and rinsed
- 2 tblsp. tomato paste
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 tblsp. chili powder
- 1/4 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. oregano
- 1 1/2 tsp. cumin
- Sour cream
- Grated cheese
- Chopped cilantro
- Tabasco
- 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
Instructions
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