To toast the cumin seeds, heat them in a skillet over medium heat until fragrant, then set them aside to let cool. To grind the seeds, use a spice grinder or crush them with the bottom of a heavy skillet.
- 2 tablespoons peanut oil
- 1 medium onion finely chopped
- 3 jalapeño peppers seeded and finely chopped
- 2 poblano peppers seeded and finely chopped
- 2 cloves garlic finely chopped
- 1 pound ground chuck
- 2 tablespoons chili powder
- 2 teaspoons cumin seeds toasted and ground
- 1 tablespoon dried oregano
- cayenne pepper
- 1 (35-ounce) can whole tomatoes with juice
- 1 (13-ounce) can beef broth
- 2 tablespoons brown sugar
- 2 cups cooked kidney beans drained
- 1/2 teaspoon coarse sea salt
- Ground black pepper, to taste
- 1/2 teaspoon hot pepper sauce
- Sour cream for garnish (optional)
- Sliced green onions for garnish (optional)
In a large soup pot, heat peanut oil over medium heat. Add onions, peppers and garlic, lower the heat and cook until softened, about 5 minutes. Add ground chuck and break it up as it cooks so it is completely browned. Stir in chili powder, cumin seeds, oregano and cayenne pepper and cook for one minute longer. Crush tomatoes as you add them to the pot and pour in remaining juice and beef broth. Stir in brown sugar. Cover and simmer for 20 minutes. Add kidney beans and simmer 5 to 6 minutes longer or until heated through. Season with salt, pepper, and a few dabs of hot pepper sauce. Serve with sour cream and green onions, if desired.
Per serving: 290 calories (90 from fat), 10g total fat, 2.5g saturated fat, 40mg cholesterol, 940mg sodium, 32g carbohydrates (9g dietary fiber, 12g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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