This is one of those recipes where I had to slow it down and actually record the amounts I put in it. It really is one of those things where you add a little of this and a little of that until you achieve the depth of flavor and heat you are looking for. I would describe this recipe as I have listed as mildly spicy. For some, It may be hot; for others, it may be too mild. So, I encourage you to taste along the way and add more if you want your throat to burn as it goes down. You can also eat this as a soup, or add tortilla chips to it until it becomes a goulash in your bowl (that’s how my husband eats this). Anyway, I hope you enjoy it!
What you’ll need
- 2 lbs of ground beef
- 2 T olive oil
- 1 yellow onion, chopped
- 3 tsp minced garlic
- 1/4 Cup Chili Powder
- 1 T cumin
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 can fire roasted tomatoes
- 1 small can green chilis
- 1 can black beans
- 1 cup red enchilada sauce
- 2 cups chicken broth
- 1 cup water
- 1/2 cup water or chicken stock and 2 T of corn masa for a slurry
- 1 lime
- 1 bunch of cilantro (about 1/2 cup for the soup and extra for garnish)
- Grated cheddar, tortilla chips, sour cream, lime for garnish (optional)
Step-by-step:
Put olive oil in a Dutch oven or large stew pot, heat over medium high heat and add chopped onion.
Cook the onion until opaque, then add the garlic. Continue cooking until garlic is fragrant. (About 2 mins) , Then add the ground beef.
When the meat is slightly browned, you can go ahead and add the spices (chili powder, cumin, salt, pepper, paprika, red pepper). Give it a good stir and finish browning the meat.
After meat is browned, add fire roasted tomatoes, green chilis, beans, enchilada sauce; give it all a stir. Then add the chicken stock and 1 cup of water. It should look like a soup now.
Bring it to a boil and add your slurry of masa and broth. To make the slurry, 1/2 cup of broth or water and 2 T masa, whisk until lumps are out and add to the soup. Cover and bring heat down to a simmer and simmer for 1 hour.
After the soup has simmered for an hour, chop up your cilantro, add 1/2 cup of cilantro to your soup, then the juice of one lime. This is a good time to taste it and make sure there is enough heat and seasoning. You can add a little salt here if you think it needs it or if it’s good, it’s ready to serve.
Serve with your favorite toppings. Cheese, lime, sour cream, chips, even avocado. I hope you enjoy it!