By Southern Living, May 2005
(2 people have added this recipe to their favorites.)
- Active: 20 min
- Total time: 1hr 45 min
- Servings: about 6
- pound ground round
- (14.5-ounce) can diced tomatoes with green peppers and onions
- (14.5-ounce) can diced tomatoes with zesty mild green chiles
- (10-ounce) can condensed beef broth
- garlic cloves, pressed
- tablespoons tomato paste
- tablespoon chili powder
- teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground red pepper
- (15-ounce) can light kidney beans, rinsed and drained
- (15-ounce) can dark kidney beans, rinsed and drained
Toppings: chipotle hot sauce, shredded Cheddar cheese, chopped green onions, Quick Creamy Vegetable Dip
- Cook beef in a Dutch oven over medium heat, stirring occasionally into large chunks, 10 minutes or until no longer pink. (Do not stir beef into crumbles.) Drain and return beef to Dutch oven.
- Stir both cans of diced tomatoes and next 7 ingredients into browned beef; reduce heat to medium low, and simmer, uncovered, stirring occasionally, 1 hour. Stir in beans, and simmer 15 minutes. Serve with desired toppings.
Summer Foods Etiquette
Fabulous and Over 40
