| Yield | |
|---|---|
| Source | http://www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chi... |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | http://www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chi... |
| Prep time | 1 1⁄2 hours |
| 1 | Tablespoon | Olive Oil |
| 1 | Onion (diced) | |
| 1 | Red Bell Pepper (diced) | |
| 2 | Carrots (diced) | |
| 2 | Teaspoon | Ground Cumin |
| 5 | Clove | Garlic (minced) |
| 1⁄2 | Teaspoon | Cayenne Pepper |
| 1 | Bay Leaf | |
| 1 | Pound | Ground Beef |
| 28 | Ounce | Crushed Tomatoes |
| 2 | Cup | Water |
| 1 | Chipole Chile in Adobo Sauce (seeded and minced) | |
| 2 | Teaspoon | Adobo Sauce |
| 1⁄2 | Teaspoon | Dried Oregano |
| 15 1⁄2 | Ounce | Black Beans (drained and rinsed) |
| 15 1⁄2 | Ounce | Kidney Beans (drained and rinsed) |
| 15 1⁄2 | Ounce | Pinto Beans (drained and rinsed) |
| 1 1⁄2 | Teaspoon | Salt |
| Dash | Black Pepper |
1.Heat the oil in large pot over moderate heat. Add the onion, bell pepper, garlic, and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
2.Add the cumin, bay leaf, and cayenne and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
3.Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes.
4.Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.