Ingredients
Serves 10 – 12
4 Tbsp Vegetable oil
1 Green bell pepper, chopped
1 Red pepper, chopped
1 Jalapeño, chopped
1 Yellow onion, chopped
2 ½ lb Lean ground beef, stewing beef cubed
1 ½ cup Beef broth
2 (16 oz) cans Whole peeled tomatoes, chopped, juice reserved
1 (12 oz) can Tomato paste
2 Garlic cloves, crushed
2 Tbsp Dried parsley
2 ½ tsp Dried basil
2 ½ tsp Chili powder
1 ½ tsp Paprika
1 tsp Cayenne pepper
½ tsp Dried oregano
1 tsp Salt
½ tsp Black pepper
1 (15 oz) can Kidney beans, drained
Method
- Heat oil in a large saucepan over medium heat. Add peppers and onion; cook and stir until softened.
- Stir in beef and cook until browned. Stir in beef stock; cook for a few minutes.
- Stir in chopped tomatoes, tomato paste, and garlic.
- Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano.
- Stir in salt and pepper.
- Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
- Stir in kidney beans and hot pepper sauce.
- Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
- Garnish with sour cream, sharp cheddar cheese, and chives.
Tips
- Use stewing beef, pork, or a combination of both.
- Add more jalapeños or your favourite hot sauce for extra spice.
- Add different variety of beans.
- Add frozen corn for extra vegetables.
