• 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


  1. Heat the olive oil in a cast iron casserole
  2. Add half the ground beef in large chunks
  3. Season with salt and pepper
  4. Cook over moderate heat until brown on the bottom
  5. Stir and cook until most of the pink is gone
  6. Transfer to a plate and repeat with remaining meat
  7. Pour all but two tablespoons of the fat from the casserole
  8. Add the onion, the garlic and the jalapenos
  9. Cook over moderate heat until softened
  10. Add the ancho chile and the paprika and cook over low heat for 5 minutes
  11. Stir in the tomatoes and ther juices, the chicken stock and the cooked beef and any accumulated juices
  12. Bring to a simmer over medium-high heat
  13. Reduce the heat to low
  14. Simmer for 1 1/2 hours, stirring occasionally
  15. Add the kidney beans, chipotles and oregano and simmer 30 minutes longer
  16. Season with salt and pepper and a large pinch of cinnamon
  17. Remove from the heat and let stand for 20 minutes
  18. Reheat before serving
  19. Serve topped with cilantro and sour cream

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