2 large onions
2 T of The Olive Bin's Chipotle Olive Oil
1 lb ground beef
1/3 C of The Olive Bin's Chocolate Dark Balsamic Vinegar
Sea salt and ground black pepper
6 tomatoes, diced
4 C assorted canned beans (kidney, black, navy, chickpeas, etc.) rinsed and drained
1 1/2 C tomato juice
2 T chili powder
2 tsp smoked paprika
1 tsp ground cumin
1 bay leaf
Dice the onions and saute them in the olive oil in a frying pan over medium heat until translucent. Add the ground meat and begin to brown it. Once the meat is broken up and beginning to brown, add the balsamic and season to taste with salt and pepper. Cook until the juices have almost evaporated and the meat is evenly browned.
SLOW-COOKER METHOD: Transfer the beef to a slow cooker and add the tomatoes, beans, tomato juice, chili powder, paprika, cumin, and bay leaf. Stir to combine. Cook on low for 6 hours. Remove the bay leaf before serving.
STOVETOP METHOD: Once the meat is evenly browned, add the tomatoes, beans, tomato juice, chili powder, paprika, cumin, and bay leaf. Stir to combine. Bring to a boil, turn down the heat to medium-low, and simmer, uncovered, for 25-30 minutes. Remove the bay leaf before serving.
This recipe is from our The Olive Oil & Vinegar Lover's by Emily Lycopolus - available in stores!
