• 2 pounds lean ground beef
• 1 large onion, roughly chopped
• 2 (28 ounce) can diced tomatoes with their liquid
• 1 (6 ounce) can tomato puree
• 6 tablespoons powdered chili pepper (not chili powder)
• 3 garlic cloves, minced
• 1 tablespoon sweet paprika
• 1 tablespoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper
• 1 teaspoon salt
• 2 (15 ounce each) cans black beans
• Sour cream to garnish top (about 1 pint)

Method

Break up meat.  Saute in batches if necessary (depends on size of pan) to brown.  Remove with a slotted spoon as you work and drain off any fat.

Put meat in a heavy 4-guart pot or Dutch oven with tomato sauce.

Saute the chopped onions until soft, but not brown in the fat remaining from browning meat.  Remove with slotted spoon and add to pot. Stir in diced tomatoes with their liquid, tomato puree, garlic and spices. Bring to a boil.  When boiling, immediately lower heat to simmer and let cook, uncovered, for 30 - 45 minutes.  You can add water if necessary. Stir in beans, and simmer for additional 15 minutes.

Serve with a spoonful of sour cream on top.

Contributor: Valerie Simmons

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