Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned pinto beans, drained and rinsed
  • 15 oz canned fire-roasted diced tomatoes, with juices
  • 15 oz canned sweet corn, drained
  • 4 oz canned diced green chiles, mild
  • 3 cups low-sodium beef broth
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 1 tbsp fresh lime juice

Instructions:

  1. Place a Dutch oven over medium-high heat. Add the ground beef and diced onion. Break the meat into small crumbles and cook for 6-8 minutes until the beef is browned and onions are translucent. Drain excess fat, leaving approximately one tablespoon in the pot.
  2. Add the minced garlic and taco seasoning to the meat mixture. Stir constantly for 60 seconds to bloom the spices and aromatics in the residual fat.
  3. Pour in the beef broth, using a wooden spoon to scrape the bottom of the pot to deglaze the browned bits (fond). Add the kidney beans, pinto beans, diced tomatoes with their juices, corn, and green chiles.
  4. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to meld and the starches from the beans to thicken the broth.
  5. Stir in the fresh lime juice and smoked paprika just before serving to brighten the flavors and add a final layer of smokiness.