Ingredients
- 4 tbsp oil divided coconut oil, lard, tallow
- 2 tsp ground cumin
- 3 tbsp chili powder adjust amount to taste
- 1/2 tsp oregano
- 1 chipotle pepper optional, Wendy's does not use chipotle peppers
- 2 garlic cloves minced
- 1 medium onion diced
- 1 green pepper diced
- 3 stalks celery chopped
- 2 lbs ground beef grass fed, organic beef is the best
- 4 cups cooked beans use less if you don't like so many beans
- 3, 15 oz cans chopped tomatoes we used a mix of red and yellow tomatoes and tomatillos
- 1, 15 oz can tomato sauce
- 1 quart beef broth
- 1-2 tbsp honey adjust to taste
- 1-2 tsp salt adjust to taste
Instructions
- In a large skillet, heat 2 tbsp oil over medium heat. Add spices and sauté until fragrant.
- Add garlic, onions, green peppers and celery. Saute until onions are transparent. Set aside.
- In a large soup pot, heat remaining 2 tbsp oil and brown meat.
- Add vegetables, tomatoes, beans, and broth.
- Bring to a gentle simmer and let cook for about 1 hr.
- Add honey and salt to taste.
- Serve with sour cream and cheese if desired.
