Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 6 servings
1½ tablespoons vegetable oil; divided use
1½ pounds ground sirloin
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves minced garlic
1 ½ teaspoons diced canned chipotles in adobo sauce, about 1 pepper
2 tablespoons Fire & Flavor Salmon Rub
1 tsp chipotle chili powder
1½ teaspoons ground cumin
1 teaspoon dried oregano
2 (15-ounce) cans red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 – 6 oz. can tomato paste
4 cups beef broth or stock
FIRST In a Dutch oven or large pot, heat the ½ tablespoon of the oil over medium high heat and sauté the ground sirloin to brown, about 4 minutes. Remove sirloin from pot and set aside; drain fat from pot.
NEXT Heat remaining oil and sauté the onions and bell peppers until softened, about 8 minutes. Stir in garlic, chilies, spices, and oregano until fragrant, about 30 seconds. Add sirloin, beans, tomatoes, tomato paste and broth. Bring to a boil, reduce heat, and simmer for 25 minutes. Season to taste with salt and freshly ground black pepper.
LAST Ladle into bowls and serve with your favorite toppings and tortilla chips.