stock photo
Serves 8
- 4 tablespoons coconut [1] or palm oil [2]
- 1/2 tsp cumin seeds [3] (optional)
- 1 medium onion chopped
- 1/2 tsp crushed red chilies
- 2 pounds ground beef [4] or ground lamb [5]
- 2 cans kidney beans [6] drained
- 2 cans black beans [6] drained
- 2 cups frozen corn
- 3 cups (24 oz) strained tomatoes [7]
- 1/2 cup shredded coconut [8]
- 2 tablespoons ground red chilies
- 1 tablespoon ground cumin [3]
- 1 tablespoon dried basil [3]
- 1 tablespoon dried oregano [3]
- 1/4 ? 1/2 tsp cayenne
- 1/2 teaspoon ground cinnamon [3]
- 1 tablespoon cocoa powder [9]
- 2-3 garlic cloves minced
- 2 tsp Himalayan salt [10], or to taste
Garnish options:
- cheddar cheese [11]
- avocado slices
- fresh chopped cilantro [3]
- sour cream
Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.
Garnish and serve with tortilla chips.
Submitted by Jenny, Vancouver WA