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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
1 pound lean ground round |
1 cup chopped onion |
2 garlic cloves, minced |
2 teaspoons vegetable oil |
2 1/2 tablespoons chili powder |
2 teaspoons unsweetened cocoa powder |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
1 teaspoon salt |
1 cup water |
1 cup cherry tomatoes, halved |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 (15-ounce) can black beans, drained |
1 (15-ounce) can kidney beans, drained |
1 (7-ounce) bottle roasted red bell peppers, chopped |
1 1/2 tablespoons red wine vinegar |
Directions:
1. Remove 1 chile from can; mince, and set aside. Reserve remaining chiles and adobo sauce for another use.
2. Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned; stir to crumble. Drain.
3. Heat oil in pan; add chili powder and next 4 ingredients (chili powder through salt). Cook 1 minute, stirring constantly. Stir in minced chipotle chile, water, cherry tomatoes, and canned tomatoes. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in meat mixture and beans; simmer 10 minutes. Stir in bell peppers and vinegar; cook 3 minutes or until thoroughly heated.
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