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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe has evolved over time and it's the one my family likes best. Ingredients:
750 g extra lean ground beef |
1 large onion, medium dice |
2 garlic cloves, minced |
1/2 cup red bell pepper, medium dice |
1/2 cup green bell pepper, medium dice |
35 g reduced-sodium taco seasoning mix, i use president's choice reduced-sodium taco seasoning mix |
1 tablespoon ground cumin |
1/2 tablespoon ground coriander |
1/2 tablespoon dried oregano leaves |
1/2 teaspoon fresh ground black pepper |
355 ml beer |
284 ml campbell's fiesta tomato soup |
284 ml campbell's french onion soup |
127 ml old el paso chopped green chilies, undrained |
1 ounce semisweet baking chocolate square, substitute with 1 tablespoon cocoa powder |
1 tablespoon molasses |
540 ml red kidney beans, drained and rinsed thoroughly |
398 ml heinz baked beans, in tomato sauce or maple style is good |
341 ml canned corn niblets, undrained |
Directions:
1. In a 4 quart Dutch oven with lid, brown the ground beef.
2. Add the onion, garlic and red and green bell peppers.
3. Stir in the taco seasoning, ground cumin, coriander, dried oregano and black pepper. Cook 5 minutes.
4. Add the beer, tomato soup, onion soup, can of green chilies, baking chocolate and molasses.
5. Cover with a tight fitting lid and simmer on low for 45 minutes - keep stirring occasionally so it doesn't burn on the bottom.
6. Add red kidney beans and baked beans and cook a further 15 minutes.
7. Turn off the heat and stir in the canned corn.
8. Serve with a dollop of reduced fat sour cream and corn bread muffins.
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