Ingredients
2
tablespoons vegetable oil
1
lb lean (at least 80%) ground beef
1
teaspoon salt
1
cup chopped onions (2 medium)
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ Harvest Sunset™ organic fire-roasted diced red and yellow tomatoes, undrained
1
bottle (12 oz) pumpkin beer (1 1/2 cups)
2
tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1
tablespoon tomato paste
1
teaspoon ground cumin
1
teaspoon chili powder
Preparation
In 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Add beef and 1/2 teaspoon of the salt; cook 5 to 6 minutes, stirring occasionally, until browned. Transfer beef to a plate; set aside.
Drain fat from saucepan. Add remaining tablespoon oil to saucepan; add onions and remaining 1/2 teaspoon salt. Cook 3 to 4 minutes, stirring occasionally, until onions begin to brown.
Return beef to saucepan. Stir in remaining ingredients. Cook 12 to 15 minutes or until thickened. If needed, season with salt and pepper.
