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bacon extra lean ground beef onion celery garlic carrots beef broth tomatoes green chili peppers Worcestershire sauce salt ground chipotle chile pepper fresh ground black pepper beans
Viewed: 40 - Published at: 9 years agoIngredients
- 2 slices bacon, diced
- 2 lbs extra lean ground beef
- 1 large onion, chopped
- 1 cup celery, chopped
- 2 garlic cloves, minced
- 3 medium carrots, thinly sliced
- 2 cups beef broth
- 2 (14 1/2 ounce) cans diced tomatoes with juice
- 1 (4 ounce) can chopped mild green chili peppers
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground chipotle chile pepper or 1/2 teaspoon a dash cayenne pepper
- fresh ground black pepper
- 2 (15 ounce) cans beans, drained (pinto, great northern, small red, or mixture)
Method
- Cook bacon in a large stockpot over medium-low heat.
- Cook until crisp; remove bacon with a slotted spoon to paper towels to drain.
- To the drippings, add beef, chopped onion, celery, and garlic.
- Cook, stirring, until beef is browned.
- Add the carrots, beef broth, tomatoes, chile peppers, Worcestershire sauce, salt, and chipotle pepper.
- Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
- Add the drained beans.
- Taste and add pepper and more salt, if necessary. Simmer for about 15 minutes longer.
