Quick and Easy: Spicy Ground Beef and Tomatoes

Nashville Tennessean

Here is one of those fast and easy recipes to make for a group.

Once you've added all the ingredients, the mixture will seem rather soupy. You can serve it this way, or cook it longer until it becomes thick.

• 1 1/2 pounds lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, about 1 cup chopped
• 2 large jalapenos, seeded and chopped
• 2 cloves garlic, finely chopped, about 2 teaspoons
• 1 can (28 or 29 ounces) tomato puree
• 1 can (28 ounces) cut up tomatoes
• 1 can (15-16 ounces) light red kidney beans
• 1 can (15-16 ounces) black beans
• 1 can (15-16 ounces) pinto beans
• 3 tablespoons chili powder
• 1 cup dry red wine
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper

Place ground beef, olive oil, onion and chopped jalapeno peppers in a five-quart dutch oven and cook over medium-high heat until ground beef has browned and onion has softened slightly.

Stir in garlic, tomato puree, cut-up tomatoes, kidney beans, black beans and pinto beans. Add chili powder, red wine, cinnamon, cumin and ground black pepper. Stir well. Bring just to a boil then reduce heat and simmer 20-30 minutes to blend flavors. Can be made a day ahead or frozen in serving-size portions.

Serves 8. Per serving: 435 calories, 31 grams protein, 44 grams carbohydrate, 14 grams fiber, 14 grams fat, 59 milligrams cholesterol, 1,045 milligrams sodium.