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

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 lbs lean ground beef
• 6 garlic cloves, finely chopped
• 2 onions, finely chopped
• 1/4 cup chili powder
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (14 1/2 ounce) can crushed tomatoes in puree
• 6 cups beef stock
• 3 tablespoons minced chipotle chile peppers in adobo sauce
• 1 (15 ounce) can black beans, drained and rinsed
• cilantro cream (optional)
• corn tortilla chips

Directions

1. In a large pot, heat oil over medium heat.

2. Add in ground beef; saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes.

3. Drain any excess fat.

4. Add garlic and onions; cook until softened, about 6 minutes.

5. Add chili powder, salt, and pepper; saute for 2 minutes.

6. Add tomatoes, stock, and chipotle chiles; bring to a boil.

7. Decrease heat and simmer, stirring occasionally, for 1hour.

8. Add beans and simmer for 10 minutes.

9. Taste and adjust seasoning with salt and pepper, if needed.

10. Ladle into heated bowls and top each with a dollop of cilantro cream; stick a few chips into the cream.

11. Or just serve with chips on the side.

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