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Categories:
ground beef onion garlic onion chili powder ground cumin fennel seeds oregano bay leaf paprika tomatoes tomato sauce pinto beans zucchini yellow squash Worcestershire sauce sour cream
Viewed: 67 - Published at: 8 years agoIngredients
- 1 pound Lean Ground Beef
- 1/2 whole Small Onion, Chopped
- 1 whole Garlic Cloves, Minced
- 1 Tablespoon Dried Onion Flakes
- 1 Tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Fennel Seeds
- 1/2 teaspoons Dried Oregano
- 1 whole Bay Leaf
- 1/2 teaspoons Paprika
- 1 can (14.5 Oz.) Whole Tomatoes, Undrained
- 1 can 8 Oz. Tomato Sauce
- 1 can (15.5 Oz.) Pinto Beans, Rinsed And Drained
- 1 whole Small Zucchini, Cut Into Small Chunks
- 1 whole Small Yellow Squash, Cut Into Chunks
- 1 teaspoon Worcestershire Sauce
- Optional Garnishes: Sour Cream, Shredded Cheddar, And Chopped Scallions
Method
- In a 3-quart saucepan, over medium-high heat, saute the ground beef, onion, and garlic until the meat has browned and crumbles.
- Drain grease and return meat mixture to the saucepan.
- Add the onion flakes, chili powder, cumin, fennel seeds, oregano, bay leaf, and paprika; simmer for about a minute, stirring to incorporate the seasonings.
- Add the undrained tomatoes, breaking them up with a spoon.
- Stir in the tomato sauce and pinto beans.
- Continue cooking on medium-low, and then add the zucchini, squash, and Worcestershire sauce.
- Salt and pepper to taste.
- Bring to a slow simmer, lower heat, partially cover, and simmer for at least an hour, stirring occasionally.
- Remove from heat and either serve or cool and transfer to a storage container and refrigerate overnight to allow the flavors to meld.
- Reheat when ready to serve.
- Top with sour cream, shredded cheddar, and chopped scallions, if desired.
