Ingredients
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can dark red kidney beans , rinsed
- 2 - 3 teaspoons minced chipotle chiles in adobo sauce
- 2 teaspoons sugar
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 onion , minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 garlic cloves , minced
- 1 1/2 pounds 85 percent lean ground beef
Preparation
Step 1
PUREE TOMATOES: Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
HEAT TOMATOES WITH BEANS: Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
SAUTÉ AROMATICS: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder, cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
ADD BEEF: Increase heat to medium-high and add beef. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
ADD TOMATOES AND SIMMER: Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste before serving.