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Ingredients3 h servings 385 cals
Original recipe yields 6 servings
- Heat a large skillet over medium heat and add ground beef; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Heat olive oil in a soup pot over medium-high heat. Cook and stir green pepper in the hot oil until it starts to soften, 5 to 7 minutes. Reduce heat to low, stir in garlic, cumin, and chili powder, and season with salt and black pepper to taste.
- Mix cooked ground beef and tomatoes into green bell pepper mixture, breaking up tomatoes with a spatula. Add 4 cups of water or enough to cover the ingredients, reduce heat to low, and simmer at least 2 hours to blend flavors.
Per Serving: 385 calories; 26.4 g fat; 9.2 g carbohydrates; 28.4 g protein; 91 mg cholesterol; 295 mg sodium. Full nutrition
ReviewsRead all reviews 2
WHOA - before you make this - I think that the amount of cumin and chili powder is reversed. (I think it should be 3 T Chili Powder & 1 T Cumin) Besides that I think that this recipe needs onion...