Ingredients
Scale
- Olive oil
- 1 large white onion
- 1 large red bell pepper
- 3 cloves garlic
- 2.2 lbs ground beef
- 2 heaped tbsp tomato puree
- 1 cup red apple vinegar
- 2 cans chopped tomatoes
- 2 cans kidney beans (drained)
- 2 beef stock cubes
- Spices: paprika
- cumin
- chili powder
- oregano
- ground coriander
- sugar
- salt
- black pepper
Instructions
- In a large deep pot over medium heat, sauté diced onion, red pepper, and garlic in olive oil until softened.
- Add ground beef and cook until browned. Stir in tomato puree and deglaze with red apple vinegar.
- Combine canned tomatoes, drained kidney beans, beef stock cubes, and all spices. Stir well.
- Bring to a simmer; cover and cook on low for 1 hour 30 minutes.
- Remove the lid and simmer until the sauce thickens to desired consistency.
- Serve over rice with cheese, sour cream, fresh coriander, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg