Prep time: 20 minutes

Cook time: 3 hours 15 minutes- 3 hours 20 minutes

Materials:

• 1 onion chopped
• 3 garlic cloves minced
• 2 bell peppers chopped
• 1 jalapeño pepper chopped
• 1 lb. ground beef
• 1/4 cup tomato paste
• 2 cans of beans (your choice)
• 1 10 oz. can diced tomatoes with chilis
• 1 cup beef of vegetable stock
• Salt and pepper to taste
• 1 tbsp. oregano
• 1 tsp marjoram
• 1 tsp chili powder
• 2 tbsp. olive oil

Process:

1. In soup pot or Dutch oven add in 1 tbsp. of olive oil.
2. Keeping the heat on medium/ high add in the ground beef. Cook breaking the beef apart with a wooden spoon. Cook until beef is completely cooked through (about 3-5 minutes).
3. If your beef renders a lot of fat discard before proceeding with anything else.
4. Add in the onion and cook for 2-3 minutes, until onion has softened.
5. Add in the garlic and cook 60-90 seconds until fragrant.
6. Add in the jalapeno and bell peppers. Mix to combine.
7. Add in the tomato paste and cook for 1-2 minutes while incorporating it into the meat and veggies.
8. Add in the beef stock and diced tomatoes.
9. Season with salt, pepper, oregano, marjoram and chili powder. Mix well to combine.
10. Add in the beans (make sure they are rinsed off from the liquid in the cans) and mix gently being careful not to crush the beans.
11. Bring the mixture up to a boil then lower the heat to a simmer, cover and cook for 3 hours, stirring occasionally.
12. Plate and ENJOY!