2 pounds ground beef
2 tablespoons olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 teaspoon salt
2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (16 oz. each) tomatoes with liquid, chopped
3 beef bouillon cubes
1 cup boiling water
1 can (16 oz.) kidney beans, undrained
In a large kettle, brown ground beef.
Drain and set aside.
In the same kettle, heat oil; saute garlic and
onions over low heat until onions are tender.
Stir in green pepper, salt, chili powder, cayenne
pepper, cinnamon, cumin and oregano.
Cook for 2 minutes, stirring until well mixed.
Add beef and tomatoes with liquid.
Dissolve bouillon in water and add to soup.
Simmer, covered, for about 1 hour.
Add kidney beans, simmer 30 minutes longer.
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