Ingredients
- 2 Tbsp canola or vegetable oil
- 1 cup finely chopped white onion (about 1 medium onion)
- 3 Tbsp finely chopped seeded fresh jalapeños (about 2 medium peppers)
- 1 Tbsp freshly minced garlic (about 3 medium cloves)
- 2 Tbsp chili powder
- 1 Tbsp mMexican oregano
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chipotle powder
- 2 lbs ground beef
- 1 cup chicken stock
- 1 cup finely chopped fire-roasted tomatoes from 1 (15 oz) can
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 Tbsp fresh juice from 1 lime
Instructions
1
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add onions and cook until softened and beginning to brown around the edges, 5-7 minutes. Add jalapeños and garlic and cook until fragrant, about 30 seconds. Add chili powder, oregano, cumin, coriander, and chipotle powder and cook until fragrant, about 30 seconds. Add ground chuck and cook, breaking apart with a wooden spoon or potato masher, until browned throughout, about 5 minutes.
2
Stir in chicken stock and diced tomatoes and bring to a boil. Reduce to a simmer and cook until liquid thickens, about 15 minutes. Stir in cilantro and lime juice and season with salt to taste.
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Apr 2015
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