Rating: 3.5 stars
111 Ratings
  • 5 star values: 22
  • 4 star values: 34
  • 3 star values: 27
  • 2 star values: 15
  • 1 star values: 13
Cynthia Nicholson

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Credit: Antonis Achilleos

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes.

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  • Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook for 1 minute more.

  • Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven; bring to a boil.

  • Stir in the chili powder, cumin, and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes.

  • Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.

  • Serve with the Cheddar, sour cream, jalapeño, and corn bread, if desired.

Nutrition Facts

571 calories; fat 22g; saturated fat 8g; cholesterol 137mg; sodium 2132mg; protein 56g; carbohydrates 34g; sugars 7g; fiber 12g; iron 9mg; calcium 153mg.
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