1. Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses. 2. In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered. 3. Decrease to a simmer and continue to cook. 4. Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering. 5. Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes. 6. Stir in garlic and cook until fragrant, about 30 seconds. 7. Increase heat to med-high and add beef. 8. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes. 9. Stir in the tomato-bean mixture, scraping up any browned bits. 10. Bring to a simmer and cook until slightly thickened, about 15 minutes. 11. Season to taste with salt and pepper before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
