Sun. Sep 25th, 2022
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  • 2 pounds ground beef
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 medium green pepper, chopped
  • 1-1/2 teaspoons salt
  • 2 tablespoons chili powder
  • 3 teaspoons beef bouillon granules
  • 1/8 teaspoon cayenne pepper(chili type lal mrch)
  • 1/4 teaspoon ground cinnamon(darchni)
  • 1 teaspoon ground cumin(zeera)
  • 1 teaspoon dried oregano
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Optional: Sour cream and jalapeno slices

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside.
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  3. In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon(darchini), cumin(zeera) and oregano. Cook for 2 minutes, stirring until combined.
  4. Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.serve with rice or as your choice.
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