Categories: Soup

Ingredients

• 2 tbsp canola oil
• 1 1/2 lb. beef chuck, cubed
• 2 cups chopped yellow onion
• 1 1/2 cups seeded and chopped poblano chile
• 8 garlic cloves, chopped
• 2 tbsp chopped fresh oregano
• 1 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 2 1/2 cups chicken stock
• 2 tbsp paprika
• 2 tbsp red wine vinegar
• 1 1/2 tbsp light brown sugar
• 1 tbsp Worcestershire
• 1 tsp kosher salt
• 3 cinnamon sticks
• 15.5 oz. can unsalted black beans, rinsed or drained
• 2 oz. sharp cheddar cheese, shredded
• 1 tbsp sliced fresh chives

Directions

1. Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally. Place on a plate.

2. Add onion, poblano, and garlic to Dutch oven, and cook 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt and cinnamon sticks; bring to a boil. Reduce heat to medium. Add browned beef, cover, and simmer 45 minutes or until beef is tender, stirring occasionally.

3. Remove cinnamon sticks; discard. Stir in beans; serve. Sprinkle each serving with shredded cheese and chives.

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