Ingredients:

• 1 lb ground beef
• 1 lb beef chuck roll cut into 1” pieces
• 1 large red onion chopped
• 2 10 oz. cans Rotel drained + 10 oz. water
• 1 15 oz can tomato sauce
• 1 8 oz can kidney beans, drained
• 1 8 oz can white beans (or your bean choice)
• 4 chipotle peppers in adobo sauce chopped or to taste
• 1/3 cup El Mariachi (Spiceology Spices)
• 1 tsp cumin
• 2 tsp GirlCarnivore Ooomami powder (Spiceology Spices)
• 2 tsp salt
• 3 tbsp minced garlic
  

PREPARATION: 

1. In a large pot or 12” Dutch oven brown the beef over medium-high heat. Season with salt and pepper, to taste.
2. As the meat begins to brown, stir in the onions.
3. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess greases, drain.
4. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the additional seasonings adjusting to taste, if needed.
5. Cover and cook over medium-high heat until it reaches a boil.
6. Boil 5 minutes.
7. Reduce heat and simmer for about 40 minutes, stirring occasionally.
8. Serve warm with cheese, onions, sour cream, cilantro, and sprinkle a little extra El Mariachi over top for added heat.