• 8servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds lean ground beef

  2. 2 medium white onions, coarsely chopped

  3. 8 medium garlic cloves, finely chopped

  4. 1/4 cup ground ancho chile powder

  5. 2 teaspoons ground cumin powder

  6. 1 (14 1/2-ounce) can pureed tomatoes

  7. 1 (14 1/2-ounce) can diced tomatoes, with their juices

  8. 2 chipotles en adobo, finely chopped

  9. 2 tablespoons plus 1 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add the meat, onions, garlic, ancho chile powder, and cumin powder and stir to combine and break the meat into small pieces. Cook, stirring occasionally, until the meat is well browned with no pink remaining, about 10 minutes.

  2. Stir in the tomatoes with juices, chipotles, and salt and reduce the heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.

  3. Beverage pairing: Valduero Rosado , Spain. Spanish rosés often have a nice earthiness, which is key for a dish loaded with cumin and chiles. This wine throws gentle red-berry fruit into the mix. Its lightness counteracts some of the weightiness of the ground meat.

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