Recipes developed by Roger Mooking for SUNSET®
2 tbsp olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 lb lean ground beef
1 tbsp paprika
1 tsp cumin
1/2 tsp dried oregano
1 1/2 tsp chili powder
1/2 tsp freshly ground black peppercorns
1 tsp kosher salt
1 tbsp tomato paste
1 lb Angel Sweet® tomatoes, quartered
1/2 c water or low sodium chicken stock
19 oz canned red kidney beans, drained and rinsed
n a large pot, heat olive oil over medium high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add ground beef and cook, breaking up pieces and stirring occasionally until meat is lightly browned, about 7-8 minutes.
Add paprika, cumin, oregano, chili, salt and pepper; stir to coat mixture evenly and cook for another minute or two until spices release their fragrance – it should smell like a good beefy chili!
Add tomato paste and cook about a minute. Add Angel Sweet® tomatoes and water/chicken stock. Using a wooden spoon, start to lift up any browned bits from the bottom of the pot. Let mixture simmer over medium heat until tomatoes have broken down and melted into the seasoned beef, about 10 minutes.
Finally, add kidney beans and stir. Continue to simmer another 10-15 minutes.
Serve hot with a pinch of chopped green onions and a side of garlicky toast.