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  1. Brown the ground beef and onions in a large skillet or dutch oven. Drain the excess fat and transfer back to the dutch oven or a stockpot.


  2. The next part is super easy – just some open cans! Here’s where you can easily make changes. Don’t like a particular bean, choose another. Next time I’ll probably swap out the second can of pinto beans for black beans. Want it a little hotter, use tomatoes with jalapenos. I did rinse my beans to remove some of the starch and I added some beer to replace the lost liquid and give it a robust flavor. Don’t want to use beer? Consider beef broth, V8 juice or just plain water.


  3. Simmer covered over low heat for a couple of hours. You can also cook this in a large slow cooker on low for 6 to 8 hours. The aroma will have you taking random taste tests!


  4.  When it’s ready place some corn chips for crunch or corn bread in each bowl and ladle the soup over them.


  5. over them. Serve with an assortment of toppings to choose from for individual tastes.