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Categories:
bacon lean ground beef onions celery green bell pepper red bell pepper garlic sofrito sauce tomatoes tomatoes tomato sauce tomato paste beef broth light kidney beans dark red kidney beans bay leaves Worcestershire sauce chili powder cumin ground coriander oregano basil paprika salt pepper
Viewed: 9 - Published at: 2 years agoIngredients
- 1/4 lb bacon, diced or 2 tablespoons olive oil
- 1 lb lean ground beef
- 1 cup onions or 1 cup shallot, roughly chopped
- 1 cup celery, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 6 garlic cloves, chopped
- 1/2 cup sofrito sauce
- 2 cups diced tomatoes
- 1 (10 ounce) can rotel diced tomatoes and green chilies
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 (15 1/2 ounce) can light kidney beans
- 1 (15 1/2 ounce) can dark red kidney beans
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 5 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 tablespoon oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked hot paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- Place the onions (or shallots), celery, green pepper, red pepper, & garlic in a food processor and process until they are a smooth puree.
- In a large stock pot, saute the diced bacon until it is browned. Drain off the fat, reserving 2 tablespoons. Return the two tablespoons of bacon fat to the bacon in the pot and saute the ground beef in the bacon fat until it has browned. *If you don't wish to use bacon you can use two tablespoons of olive oil here*.
- Add the onion/celery/bell pepper/garlic puree to the beef and saute for 5 minutes over medium heat.
- Add all other ingredients and stir to mix well.
- Bring to a simmer and cook, covered over medium-low heat for 30 minutes.
- Remove the bay leaves and serve.
- This is even better if you make it the day ahead. Refrigerate, the reheat and remove the bay leaves before serving.
