Ingredients
- 2 tbsp Badia Olive Oil Extra Virgin
- 3 1/2 lbs ground Sirloin or chuck
- Badia Sea Salt
- Badia Ground Pepper
- 1 large Spanish Onion Chopped
- 8 large Garlic cloves, minced
- 3 Jalapeños, seeded and minced
- 2 Ancho Chiles, toasted and minced, seed and stem removed
- 2 1/2 tbsps Badia Paprika
- 1/4 cup Tomato Paste
- 2 – 28-ounce cans Peeled Tomatoes chopped and juices reserved
- 3 cups Chicken Stock
- 2 – 19-ounce cans Kidney Beans, drained and rinsed
- 2 Chipotle Chiles, seeded and minced
- 1 tbs dried Badia Oregano
- Pinch of Badia Cinnamon
- Coarsely chopped Cilantro
- Sour Cream for serving
Directions
- Heat the olive oil in a cast iron casserole
- Add half the ground beef in large chunks
- Season with salt and pepper
- Cook over moderate heat until brown on the bottom
- Stir and cook until most of the pink is gone
- Transfer to a plate and repeat with remaining meat
- Pour all but two tablespoons of the fat from the casserole
- Add the onion, the garlic and the jalapenos
- Cook over moderate heat until softened
- Add the ancho chile and the paprika and cook over low heat for 5 minutes
- Stir in the tomatoes and ther juices, the chicken stock and the cooked beef and any accumulated juices
- Bring to a simmer over medium-high heat
- Reduce the heat to low
- Simmer for 1 1/2 hours, stirring occasionally
- Add the kidney beans, chipotles and oregano and simmer 30 minutes longer
- Season with salt and pepper and a large pinch of cinnamon
- Remove from the heat and let stand for 20 minutes
- Reheat before serving
- Serve topped with cilantro and sour cream
