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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in frying pan add one onion, the ground chuck, the 3 sliced cloves of garlic, 1 teaspoon each of cumin, paprika, tumeric and 1 tablespoon chili powder, saute until beef is browned and drain off the liquid/oil. | 2. Place drained beef and onion mixture into a large stock pot over medium heat. Add the remaining onion, the diced clove of garlic, the drained kidney beans and the tomato sauce and stir well. | 3. If the mixture is too thick, thin it with the reserved bean liquid or add another can of tomato sauce. | 4. Add the tomato paste, another TBSP each of the cumin, paprika and tumeric, 2 TBSP of cocoa powder and 2 to 4 TBSP of the chili powder. (sometimes, I'll use the entire jar) Cook until the onion is tender, stirring occasionally and thinning as desired with the reserved bean liquid. | 5. Add enough tomato ketchup to correct for the acid balance (see note above). | 6. Serve with grated cheddar cheese and sour cream if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bermuda onion	3		cut	-	-	-	-
garlic clove	3		sliced	-	-	-	-
garlic clove	1		diced	-	-	-	-
chuck	3	lbs	ground	1904.0043	4.216	287.3687	82.5522
tomato sauce	1	can		-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
dark red kidney bean	3	cans	drained	-	-	-	-
chili powder	1	jar		-	-	-	-
kosher salt				-	-	-	-
cumin				-	-	-	-
turmeric				-	-	-	-
paprika				-	-	-	-
cocoa powder	2	tablespoons		24.624000000000002	6.2532	2.1168	1.4796
extra virgin olive oil	2	tablespoons		-	-	-	-
tomato ketchup				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.