This one’s easy. And it’s yet another chili recipe. Apparently I really, really like chili.
Beef and Bean Chili Verde
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or kidney beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat, until the meat is browned, 8 to 10 minutes.
Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
Stir in salsa and water; bring to a simmer.
Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
Stir in beans and cook until heated through, about 1 minute.