Ingredients:
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons vegetable oil or canola oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
2 cups chicken broth or water
2 cans (14.5 ounces each) diced tomatoes with their juice, undrained
1 can (15 ounces) black beans, rinsed and drained well
1 can (15 ounces) kidney beans, rinsed and drained well
3 tablespoons tomato paste or 1 tablespoon tomato sauce concentrate (such as Frank’s RedHot) or 1 tablespoon Worcestershire sauce dissolved in 2 tablespoons water or chicken broth.
Instructions:
In a large pot over medium heat, cook the beef until browned. Drain any excess fat. Add the onion, bell pepper, garlic, and beef; cook until the vegetables are tender.
In a small bowl, whisk together the vegetable oil or canola oil, cumin, chili powder, salt and pepper. Add this to the pot; cook for 1 minute more.
Add the chicken broth or water; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Add the diced tomatoes with their juice; simmer for 10 minutes more.
Add the black beans and kidney beans; simmer for 5 minutes more. Stir in tomato paste or tomato sauce concentrate if desired. Season with salt and pepper to taste before serving hot with rice noodles or naan breads on top.
