Servings: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely diced
- 1 large bell pepper diced
- 2 large garlic cloves minced
- 2 tablespoons ground chili powder or to taste
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper or to taste
- 2 pounds ground beef
- Kosher salt, to taste
- 1 28 ounce can chopped tomatoes with juices
- 1 tablespoon tomato paste
- 1 15 ounce can beans I used navy beans - drained and rinsed
- 1 cup beer I used an IPA
- Splash of sherry vinegar
- Sliced avocado
Instructions
- In a large heavy pot over medium heat, warm 2 tablespoons olive oil. Add the onion and cook until softened, about 5 minutes. Stir in the bell pepper and cook another 3 to 4 minutes. Add a small drizzle of olive oil if needed, then stir in the garlic, chili powder, smoked paprika, cumin, oregano and cayenne. Cook for 1 minute, until fragrant.
- Add the beef and a pinch of salt. Cook, breaking it up with a spoon, until browned. Stir in the chopped tomatoes, tomato paste, beans and beer. Bring to a boil, then reduce the heat and simmer gently for 20 to 30 minutes, until slightly thickened. Finish with a splash of sherry vinegar and adjust seasoning. Serve with sliced avocado.
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