french creek kitchen
1 tablespoon olive oil
1 pound ground beef
1 onion, small dice
2 cloves of garlic, minced
1/2 teaspoon cumin
1/4 teaspoon chili powder
3 oz tomato paste
1 tablespoons chipotle paste
3 tablespoons molasses
1/4 cup brown sugar
2 tablespoons Worcestershire
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
1 (15 oz) can diced tomatoes
2 cups chicken stock
Salt and pepper
Sour cream and shredded cheese for serving
Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the ground beef to the pot and season with 1 teaspoon of salt and freshly ground black pepper. Cook, breaking up the meat as it cooks, until cooked through and browned. Remove the beef from the pan with a slotted spoon and set it aside.
Add the onion to the pan and cook until onion is translucent, about 5 minutes. Add garlic and cook for 1 minute.
Add cumin and chili powder and cook for 1 minute, stirring often.
Add the beef back to the pan and stir to combine.
Add the tomato paste and 1 teaspoon of salt to the pot. Stir to combine and cook until paste starts to turn dark red.
Add chipotle paste, stir and cook for 2 minutes.
Add molasses, brown sugar, and Worcestershire to the pot, stir to combine and cook for 2 minutes.
Pour in the beans, tomatoes, and chicken stock to the pot. Stir to mix everything together and season with 2 teaspoons of salt and a few grindings of fresh pepper.
Bring to a simmer and then leave it to simmer for 30 minutes. Check seasoning and add more salt, pepper or chipotle if needed.
Serve with sour cream and shredded cheese.