Categories: Mexican

Ingredients

• 2 lbs. ground beef
• 2 cups finely chopped onions
• 2 garlic cloves, minced
• 28 oz. can whole peeled tomatoes, undrained, coarsely chopped
• 6 oz. can tomato paste
• 1 1/2 to 2 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1/4 tsp ground cloves
• Lime wedges and fresh cilantro

Directions

1. Brown beef in deep skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Drain fat. Add onions and garlic to skillet; cook, and stir over medium heat 5 minutes or until onions are softened.

2. Stir in tomatoes with juice, tomato paste, chili powder, cumin, salt, red pepper and cloves; bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Garnish with lime and cilantro.

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