Ingredients:

  • 2 Tbsp Olive oil or vegetable oil
  • 1 lb Lean ground beef (90/10 blend preferred)
  • 1 medium Yellow onion, diced finely
  • 4 cloves Garlic, minced
  • 1 medium Red bell pepper, diced
  • 1 (4 oz) can Diced green chiles (undrained)
  • 2 Tbsp Tomato paste
  • 2 tsp Ground cumin
  • 2 tsp Chili powder (Ancho or standard blend)
  • 1 tsp Smoked paprika
  • ½ tsp Dried Mexican oregano
  • Kosher salt and freshly cracked black pepper, to taste
  • 6 cups Low-sodium beef broth (or chicken broth)
  • 1 (14.5 oz) can Diced tomatoes, undrained
  • ¾ cup Uncooked long-grain white rice, rinsed
  • 1 (15 oz) can Black beans, rinsed and drained
  • ½ cup Frozen sweetcorn kernels
  • Juice of 1 large lime (about 2 Tbsp)
  • ¼ cup Fresh cilantro, chopped

Instructions:

  1. Brown the Beef: Heat the oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and no pink remains.
  2. Drain Excess Fat: Tilt the pot and carefully spoon out all but 1 tablespoon of rendered fat.
  3. Sauté Aromatics: Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes until the onions are translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Bloom the Spices: Stir in the tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook for 2 minutes, stirring constantly. This step, called 'blooming,' toasts the spices and deepens their flavour dramatically.
  5. Deglaze and Add Liquid: Pour in 1 cup of the beef broth and scrape up any browned bits stuck to the bottom of the pot (the fond).
  6. Bring to a Boil: Add the remaining beef broth, diced tomatoes (undrained), and the canned diced green chiles. Bring the mixture to a rolling boil.
  7. Add and Cook Rice: Add the rinsed long-grain white rice. Reduce the heat immediately to a gentle simmer, cover, and cook for 15-20 minutes, or until the rice is tender.
  8. Add Beans and Corn: Stir in the rinsed black beans and the frozen sweetcorn kernels. Simmer uncovered for 5 minutes, or until the corn is hot and the beans are warmed through.
  9. Season and Finish: Remove the pot from the heat. Stir in the fresh lime juice. Taste the broth and adjust the kosher salt and black pepper as necessary.
  10. Serve: Ladle the soup into bowls. Garnish liberally with chopped cilantro and any desired optional toppings like cheese or sour cream.