Categories: Soup

Ingredients

• 2 tbsp. vegetable oil
• 2 cups chopped yellow onions
• 1 tbsp. minced garlic
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 1 tsp Emeril's Creole Seasoning
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs. ground beef
• 14.5 oz. can peeled whole tomatoes, undrained
• 2 tbsp. tomato paste
• 1 tsp light brown sugar
• 2 cups beef stock

Directions

1. In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt and pepper and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.

2. Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50-55 minutes. Keep warm until ready to serve.

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