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Ingredients
1 teaspoon corn, peanut or vegetable oil
⅓ cup finely chopped onions
2 teaspoons finely minced garlic
¼ cup finely chopped sweet green pepper
⅓ pound lean ground beef
1 tablespoon chili powder
¼ teaspoon ground cumin
¼ teaspoon crushed oregano
¼ teaspoon ground coriander seeds
¼ teaspoon dried hot red pepper flakes
1 bay leaf
1 ½ cups crushed tomatoes
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon red-wine vinegar
Nutritional analysis per serving (1 servings)
41 grams carbs; 107 milligrams cholesterol; 613 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 38 grams fat; 2 grams trans fat; 12 grams fiber; 1470 milligrams sodium; 35 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a saucepan and add the onions, garlic and green pepper. Cook, stirring, until wilted.
- Step 2
Add beef and cook, chopping down with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look. Add chili powder, cumin, oregano, coriander seeds, hot red pepper flakes and bay leaf. Stir to blend.
- Step 3
Add tomatoes, salt, pepper and vinegar and bring to a boil. Partly cover and let simmer, stirring often, about 30 minutes. Remove bay leaf and serve.
Private Notes
Comments
Multiply times 4 - this recipe is for a single serving.
I multiplied by six in order to serve two adults and have leftovers. Everything x 6 except: 1-1/2 cups (12 ounces) of crushed tomatoes was increased to only 43 ounces (roughly 5-1/2 cups); 2 teaspoons minced garlic was increased to only 5-6 teaspoons; I added one can of red kidney beans. The result was not watery at all (noting other comments) and the taste/flavor was outstanding. A true “keeper” recipe. Enjoy!
I multiplied by six in order to serve two adults and have leftovers. Everything x 6 except: 1-1/2 cups (12 ounces) of crushed tomatoes was increased to only 43 ounces (roughly 5-1/2 cups); 2 teaspoons minced garlic was increased to only 5-6 teaspoons; I added one can of red kidney beans. The result was not watery at all (noting other comments) and the taste/flavor was outstanding. A true “keeper” recipe. Enjoy!
Taste and eye as you multiply a recipe as you go. For 1 # of hamburger, I used 28 oz can of crushed tomatoes, 1/2 can of tomato paste and 2 12 oz cans of drained chill beans. Spices were increased generously by tasting. Chopped sweet green pepper added with simmer. If it gets too thick add beef broth. As we used to say when unexpected guests turned up; “Water the soup.”
I multiplied the recipe x 6. I was good but too soupy. Next time I'll cut the crushed tomatoes by a third (or lightly less than a third).