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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We liked the three beans used here, but you could use all kidney beans if you prefer. Ingredients:
1 pound ground round |
1 medium onion, chopped |
2 jalapeño peppers, seeded and chopped |
2 tablespoons chili powder |
2 teaspoons brown sugar |
1/2 teaspoon ground red pepper |
1/4 teaspoon ground cumin |
2 (15-ounce) cans tomato sauce |
1 (6-ounce) can tomato paste |
1 3/4 cups water |
1 1/4 cups beer or beef broth |
1 teaspoon apple cider vinegar |
1 (16-ounce) can light red kidney beans, drained |
1 (15.5-ounce) can butter beans, drained |
1 (15-ounce) can chickpeas, drained |
1/2 teaspoon salt |
Directions:
1. Cook ground round and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and onion is tender; drain. Return to pan.
2. Add jalapeño pepper and next 4 ingredients; cook 2 minutes. Add tomato sauce and next 4 ingredients; stir well. Stir in beans. Bring to a boil; reduce heat, and simmer, uncovered, over medium-low heat 45 minutes, stirring occasionally. Stir in salt before serving.
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