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Ingredients
- 2 1/2 pounds ground beef
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 Serrano chiles
- 1/2 cup tomato sauce
- 1 cup chicken broth
- 1 cup beef broth
- 2 teaspoon beef bouillon
- 1 teaspoon chicken bouillon
- 4 teaspoons onion powder, divided
- 2 teaspoon garlic powder
- 1 teaspoon cayenne pepper, divided
- 6 tablespoons chili powder, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 4 teaspoons ground cumin, divided
- 1/4 teaspoon salt
- 1 cup light and dark kidney beans
- 1/2 cup pinto beans
- Tabasco sauce (optional)
Details
Adapted from bigoven.com
Preparation
Step 1
Layer 1:
Coat the bottom of a stock pot with the extra-virgin olive oil. Add the meat, onions, and garlic. Cook until browned. Add chicken broth, beef broth, and tomato sauce and bring to a boil and then reduce heat to simmer. Add onion powder, beef bouillon, chicken bouillon, 1/2 teaspoon cayenne pepper, 3 tablespoons chili powder, and whole Serrano peppers. Simmer for one (1) hour, stirring occasionally. Remove the peppers.
Layer 2:
Add black pepper, onion powder, garlic powder, white pepper, 1 tablespoon of cumin, 1/4 teaspoon cayenne pepper, and 3 tablespoons chili powder. Simmer for 30 minutes, stirring occasionally.
Layer 3:
Add salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, Tabasco (if using), and beans. Simmer for 15 minutes, stirring occasionally.
Garnish with grated cheese.
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