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Yield: 6 Servings
2 lb beef,Ground
1 c onion --,Chopped
1 T garlic --,Minced 1/4
c chili powder
1 T cumin,Ground
28 oz tomatoes,crushed w/puree --
1 (28
ounce can)
1 with
added puree 1 1/2
c beef stock -- (or),Canned
1 broth
2 c corn kernels --
fresh or
1 frozen 15 1/4
oz kidney beans --,Canned
1 drained 1/4
c fresh cilantro,Chopped Cook beef in heavy large pot or Dutch oven over
medium heat until brown, crumbling with fork, about 10 minutes.
Add onion, garlic, chili powder and cumin and cook 5 minutes, stirring
frequently. Mix in crushed tomatoes, beef stock, corn and kidney
beans annd bring to boil. Reduce heat and simmer until thickened,
stirring occasionally, about 30 minutes. (Can be made 1 day ahead.
Cover and chill. Bring |
