Barbecued Beef And Bean Soup
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July 19, 2020
Persons
8
Serving Size
1 serving
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
Notes
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 2 lbs. beef sirloin or round tip roast, cut into 1/2-inch cubes
- 1/2 tsp. Pepper
- 3 cups chopped onion
- 64 ounces canned chopped tomatoes with juice
- 3 cloves garlic, minced
- 48 ounces canned pinto beans, drained
- 2 Tbsp. vegetable oil
- 14 ounce bottled roasted red bell peppers, drained, rinsed and chopped
- 2 Tbsp. chili powder
- 2 cans (15 oz.) beef broth
- 2 Tbsp. ground cumin
- 1/4 cup molasses
- 1/4 tsp. ground cloves
- 2 tsp. cider vinegar, to taste
- 1 tsp. salt
- 1 Tbsp. Tabasco
Instructions
- Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink.
- Stir in chili powder, cumin, cloves, salt and pepper.
- Add tomatoes, beans, peppers, broth, molasses and Tabasco.
- Simmer over low heat for 1-1/2 hours, partially covered, stirring occasionally.
- Stir in vinegar and serve.