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Sloppy Taco Stoup

Serves 4 servings

Originally aired

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 1/2 pounds ground beef sirloin
  • Salt and black pepper
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeo pepper, seeded and chopped
  • 1 bay leaf
  • 1/4 cup hot sauce, any kind you like
  • 3 tablespoons tomato paste
  • 1 1/2 quarts beef stock
  • 4 scallions, chopped
  • 2 tablespoons cilantro, chopped
  • 1/4 cup green olives with pimento, chopped
  • 3 plum tomatoes, seeded and diced
  • 1 cup corn tortilla chips, crushed
PREPARATION

Heat a medium soup pot over medium-high heat with EVOO.

When oil is hot, add beef and season with salt, black pepper, chili powder and cumin.

Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon.

Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender. Add the hot sauce and tomato paste, and cook for another 3-4 minutes. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes.

In a medium-size mixing bowl, combine the scallions, cilantro, olives and tomatoes. Serve this mixture on top of the sloppy chili along with a handful of crushed tortilla chips.

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