Ingredients
Original
recipe makes 10 servings
6 tablespoons vegetable oil
3 large onions, chopped
1 chile pepper, chopped
4 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with
liquid, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons ground cumin
1 tablespoon chili powder
3 tablespoons paprika
3 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed
and drained
Directions
- In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
- Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
- Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
