Ingredients
Scale
- 1 lb ground beef
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1 ¾ cups beef broth
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 medium yellow onion, chopped
- 3 tablespoons tomato paste
- minced garlic
- cumin
- chili powder
- brown sugar
- oregano
- salt
- black pepper
- olive oil for sautéing
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sauté chopped onion for about 2 minutes until softened.
- Add ground beef; cook for approximately 5 minutes while breaking it apart until browned. Drain excess fat.
- Stir in minced garlic and cook for another 30 seconds. Mix in tomato paste and spices.
- Pour in beef broth and add crushed tomatoes along with both types of beans.
- Bring to a boil, then reduce heat to low and let simmer covered for 1–2 hours, stirring occasionally.
- Serve hot with optional toppings such as shredded cheddar cheese or sour cream.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg