Ingredients
Scale
- 3/4 pound extra lean ground beef
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 (15-ounce) can chopped stewed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 (15-ounce) can pinto beans, rinsed and drained
- Salt to taste
Instructions
- In a large saucepan over medium heat, cook the ground beef with garlic and onion for about 10 minutes until browned. Drain any excess liquid.
- Stir in the chopped tomatoes, beef broth, chili powder, cumin, oregano, and cayenne pepper until well combined.
- Reduce heat to low and cover; let simmer for one hour, stirring occasionally.
- Add the pinto beans and salt; stir for an additional 15 minutes until heated through. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg