Heat oil in a large heavy-bottomed pot on medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook about 10 minutes, stirring occasionally, until vegetables are softened.
Increase heat to medium-high, add ground beef and 1/2 teaspoon salt. Cook, using a wooden spoon break up the meat, until pink is gone and just beginning to turn brown, about 5 minutes.
Add beans, tomatoes (juice and all), and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 – 2 hours, stirring occasionally. Remove lid, add sugar and vinegar, and simmer for another hour, stirring occasionally. Remove from heat, let cool for 10 - 30 minutes, top with shredded Tex-Mex cheese.and serve with toast pieces.
** For the mixed peppers, I use 1 green bell pepper, 1 cubano, and i sweet red pepper. Use whatever you like, and more or less to taste.
This recipe is a wee bit spicy. Omit red pepper flakes if you prefer.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 268 (54%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 117.1mg||36 %|
|Sodium 832.3mg||29 %|
|Potassium 983.8mg||26 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 12.7g|
|Protein 37.5g||54 %|
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Calories per serving: 499
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