Ingredients
1 pound ground beef
1 large onion, diced
2 teaspoons chili powder
1 teaspoon ancho chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon dry cilantro
1/2 teaspoon black pepper
1 teaspoon salt
5 cloves garlic, finely chopped
1 (10-ounce) can Rotel tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (16-ounce) can chili beans,
drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
½ cup beef broth
For Serving:
sour cream, sliced green onion, shredded Mexican cheese blend for topping
Nutrition
Calories: 403kcal | Carbohydrates: 22g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 982mg | Potassium: 1032mg | Fiber: 5g | Sugar: 9g | Vitamin A: 392IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 5mg
Directions
Sauté peppers, onions, and garlic until the onions are translucent.
Add the ground beef and break it into small crumbles.
Continue cooking until the ground beef is no longer pink.
Drain off grease if necessary.
Add the remaining ingredients and simmer on low heat for 30 minutes.
Taste and adjust salt as needed.
Serve with toppings.