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

Ingredients

• 1 large onion, chopped
• 2 stalks celery, chopped or 2 teaspoons celery seeds
• 1 red bell pepper, chopped
• 2 tablespoons oil
• 1 lb ground beef
• 1 (28 ounce) can peeled tomatoes
• 1 (15 ounce) can refried beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 pinch cinnamon (optional)
• 1 pinch cayenne
• 2 cups beef stock
• salt and pepper

Directions

1. Roughly chop the onion, pepper, and celery.

2. Add the oil to a large stock pot and add the chopped vegetables, cooking until soft.

3. Add the beef and cook until browned.

4. Add the tomatoes and refried beans with the garlic, spices, and mix well.

5. Stir in the stock (you can use bouillon cubes and omit some of the water to make this as a dip) and bring to a boil.

6. Reduce heat and simmer for 30 minutes stirring occasionally.

7. Either use a stick blender or small batches into your food processor and puree the soup.

8. Adjust the seasonings (I like mine A LOT spicier so I add more cayenne and some green chilies to the mix, sometimes a dash or two of Tabasco.).

9. Serve with sour cream and tortilla chips.

10. Freezes Well.

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