A perfect pairing with the jalapeno cheddar cornbread!
Ingredients:
3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1/2 lb. ground beef (93% lean)
1 cup beef stock
1 can diced tomatoes (14.5 oz.)
1 can tomato sauce (14.5 oz.)
1 can black beans, drained & rinsed (15 oz.)
1 can pinto beans, drained & rinsed (15 oz.)
1 1/4 cup frozen corn
salt & pepper to taste
1 tablespoon cumin
1 tablespoon chili powder (or more if you like it spicy)
3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1/2 lb. ground beef (93% lean)
1 cup beef stock
1 can diced tomatoes (14.5 oz.)
1 can tomato sauce (14.5 oz.)
1 can black beans, drained & rinsed (15 oz.)
1 can pinto beans, drained & rinsed (15 oz.)
1 1/4 cup frozen corn
salt & pepper to taste
1 tablespoon cumin
1 tablespoon chili powder (or more if you like it spicy)
Additional Toppings:
Grated cheddar cheese
Chopped cilantro
Sour cream
Diced tomatoes
Avocados
Lime juice
Grated cheddar cheese
Chopped cilantro
Sour cream
Diced tomatoes
Avocados
Lime juice
Directions:
In large pot, heat oil over medium heat. Saute onions, garlic, carrots and celery until slightly softened, 5 minutes. Drop meat into pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. Serve with desired toppings and cornbread. Makes 4-6 servings.
In large pot, heat oil over medium heat. Saute onions, garlic, carrots and celery until slightly softened, 5 minutes. Drop meat into pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. Serve with desired toppings and cornbread. Makes 4-6 servings.
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