Ingredients
- 1 tbsp of olive oil
- 3 garlic cloves, chopped
- 1 onion, diced
- 1 red pepper, chopped
- 500g/1lb of ground beef
- 3 tbsp of tomato paste
- 3½ cups tomato sauce, or 2 can of diced tomatoes
- 400g/14oz of cooked red beans
- 1 ½ tsp of sugar, or a piece of dark chocolate
- ½– 1 ½ cups beef broth,
- Salt and black pepper, to taste
SPICE MIXTURE:
- 1-2 tsp of cayenne pepper, (adjust to taste – see note)
- 4 tsp of paprika powder
- 5 tsp of cumin powder
- 2 tsp of garlic powder
- 2 tsp of onion powder
- 2 tsp of oregano
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Begin by sautéing onion and garlic for about a minute. Then, add the peppers and continue sautéing for an additional 2minutes, ensuring the onions turn translucent.
- Increase the heat to high and add the meat. Cook, breaking it into pieces, until almost golden.
- Incorporate the spice mixture, allowing the meat to brown while the flavors infuse. This step is crucial to enhance the rich essence of the spices.
- Add remaining ingredients, and pour in ½ cup of beef broth for a quicker cook OR 1½ cups for a more leisurely simmer. Bring to a boil and adjust the heat as recommended below:For faster cooking process – let it simmer uncovered over medium-low heat for 20 to 40 minutes, ensuring a gentle bubbling. ; ORFor slow cooking process – cover the pot and let it simmer over low heat for about 1.5 to 2 hours, where it barely bubbles.
- Adjust salt and pepper to taste before serving.
- Serve this scrumptious creation over rice or ladle it into bowls accompanied by warm corn chips or tortillas. Top it with your preferred garnishes for an extra burst of flavor.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 35g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 1018mg | Potassium: 1266mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2306IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 8mg
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