• 2 T olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 lb lean ground beef
• Salt Sisters Memphis BBQ Rub & Seasoning
• 1 T sugar
• 2 (14.5 oz.) cans fire-roasted tomatoes with juices
• 2 C low-sodium beef broth
• 1 (12 oz.) jar roasted red bell pepper, drained and chopped
• 1–2 (4 oz.) cans diced green chiles
• 2 (15 oz.) cans kidney beans, drained and rinsed
𝘖𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘛𝘰𝘱𝘱𝘪𝘯𝘨𝘴
• Sour cream
• Shredded cheese
• Fresh cilantro
• Tortilla chips
1. In a large pot or Dutch oven, heat olive oil over medium-high heat until it shimmers. Add diced onion and cook, stirring occasionally, until softened, about 3 minutes.
2. Add minced garlic and ground beef and cook until mostly browned, about 4 minutes.
3. Stir in Memphis BBQ Rub & Seasoning and sugar. Cook for 2 minutes to toast the spices.
4. Add fire-roasted tomatoes, beef broth, roasted red peppers, green chiles, and kidney beans. Stir to combine.
5. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes, until slightly thickened and flavors are blended.
6. Ladle into bowls and serve with your favorite toppings.
Warm, rich, and ready in under 30—this stew delivers big flavor with minimal effort.
