Ingredients
Scale
- 1½ pounds ground beef
- 1 medium yellow onion, finely diced
- 4 garlic cloves, divided
- 2 cans pinto beans, 15 oz each, drained and rinsed
- 1 can diced tomatoes, 14.5 oz, with juices
- 2 tablespoons tomato paste
- 2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 2 cups low-sodium beef broth, divided
- 1 tablespoon olive oil, only if needed
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- Up to ¾ teaspoon salt, to taste
- 1 tablespoon apple cider vinegar
- Up to 1 tablespoon lime juice, to taste
- ¼ cup chopped cilantro
- Optional queso fresco, for serving
Instructions
- Optionally toast cleaned chiles briefly in a dry skillet without scorching. Cover with very hot water and soak for 15–20 minutes. Drain.
- Blend chiles with tomatoes, tomato paste, one cup broth, and two garlic cloves until smooth, observing blender temperature guidance. Strain if needed.
- Brown beef in a heavy pot until cooked through and reaching 160°F. Drain excess grease.
- Add onion and cook until softened, about 4–5 minutes. Add the remaining minced garlic for 30 seconds.
- Stir in spices and part of the salt, then add chile sauce. Simmer gently for 5 minutes.
- Fold in beans and remaining broth. Simmer uncovered for 15–20 minutes, until the sauce reaches the desired consistency.
- Add vinegar, then lime gradually to taste. Adjust seasoning and serve with cilantro and optional cheese.
- Prep Time: 20-25 minutes
- Cook Time: 35–45 minutes
Nutrition
- Serving Size: 6