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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a recipe from Emeril's 20-40-60 book. It's delicious and ready to eat in under 60 minutes. Ingredients:
4 slices thick-cut apple-smoked bacon, diced |
2 medium onions, diced (about 3 cups) |
1/2 red bell pepper, diced (about 1 cup) |
1 1/2 lbs lean ground chuck |
3 tablespoons mexican chili powder |
2 teaspoons ground cumin |
1 tablespoon minced garlic |
1 teaspoon dried mexican oregano |
1 1/2 teaspoons salt |
14 ounces petite diced tomatoes, with juices |
28 ounces pinto beans, drained and rinsed |
14 ounces black beans, drained and rinsed |
2 cups water |
Directions:
1. Cook the bacon in a heavy Dutch oven over medium-high heat until the fat is rendered and the bacon is crisp, about 5 minutes.
2. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
3. Add the ground chuck, chili powder, cumin, garlic, oregano and salt. Cook, stirring occasionally and breaking the meat into small pieces, until the meat is well browned, about 8 minutes.
4. Add the tomatoes with their juices, beans, and water, and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat and beans are tender and the sauce is thick and flavorful, 15 to 20 minutes.
5. Serve hot. Garnish with cheddar cheese, sour cream, green onions, jalapeno peppers.
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