Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.
Cook's Note:
You can use corn oil instead of vegetable oil.
Nutrition Facts (per serving)
367
Calories
20g
Fat
27g
Carbs
23g
Protein
