Ingredients
6
6 servings
- •3 tablespoons olive oil
- •1 pound rump roast, cut into small cubes
- •2 onions, chopped
- •4 cloves garlic, crushed
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon cayenne pepper (Optional)
- •2 bay leaves
- •3 ½ cups beef stock
- •½ (10 ounce) can enchilada sauce
- •1 (4 ounce) can diced green chile peppers
- •3 ounces tomato paste
- •2 (15 ounce) cans pinto beans, drained
Instructions
- Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
- Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
- Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 330
- Carbohydrate: 28g
- Fat: 15g
- Fiber: 8g
- Protein: 22g
- Sugar: 6g
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