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  • Total Time:
  • Prep Time: 30 min
  • Cook Time: 24 min

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Ingredients

For 6 Servings

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Directions

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  • 1 Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
  • 2 In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
  • 3 Decrease to a simmer and continue to cook.
  • 4 Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
  • 5 Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
  • 6 Stir in garlic and cook until fragrant, about 30 seconds.
  • 7 Increase heat to med-high and add beef.
  • 8 Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
  • 9 Stir in the tomato-bean mixture, scraping up any browned bits.
  • 10 Bring to a simmer and cook until slightly thickened, about 15 minutes.
  • 11 Season to taste with salt and pepper before serving.

Directions

View All Steps
1. Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
2. In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
3. Decrease to a simmer and continue to cook.
4. Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
5. Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
6. Stir in garlic and cook until fragrant, about 30 seconds.
7. Increase heat to med-high and add beef.
8. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
9. Stir in the tomato-bean mixture, scraping up any browned bits.
10. Bring to a simmer and cook until slightly thickened, about 15 minutes.
11. Season to taste with salt and pepper before serving.
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