Categories: Ground Beef, Main Dish, Soup, Tex-Mex

Ingredients

• 1/4 cup olive oil
• 1 cup chopped onion
• 1 lb lean ground beef
• 4 cloves garlic, minced
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 1 (14 ounce) can southwest-style diced tomatoes, with juice
• 4 cups beef stock
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 1 cup shredded cheddar cheese
• 1 avocado, diced (optional)

Directions

1. In a big soup pot, heat oil over medium heat.

2. Add onion and saute until softened, about 6 minutes.

3. Add in ground beef and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.

4. Add beans, tomatoes with juice, stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.

5. Cover; decrease heat to low and simmer gently for 30 minutes to blend the flavors; taste and adjust seasoning with salt and black pepper, if necessary.

6. Ladle into heated bowls and garnish with cheese and avocado, if desired.

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