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Barbecued Beef and Bean Soup
Barbecued Beef and Bean Soup

• 2 lbs. beef sirloin or round tip roast, cut into 1/2-inch cubes • 3 cups chopped onion • 64 ounces canned chopped tomatoes with juice • 3 cloves garlic, minced • 48 ounces canned pinto beans, drained • 2 Tbsp. vegetable oil • 14 ounce bottled roasted red bell peppers, drained, rinsed and chopped • 2 Tbsp. chili powder • 2 cans (15 oz.) beef broth • 2 Tbsp. ground cumin • 1/4 cup molasses • 1/4 tsp. ground cloves • 2 tsp. cider vinegar, to taste • 1 tsp. salt • 1 Tbsp. Tabasco

Brown beef, onion and garlic in oil in Dutch oven over medium heat until beef is no longer pink.

Stir in chili powder, cumin, cloves, salt and pepper.

Add tomatoes, beans, peppers, broth, molasses and Tabasco.

Simmer over low heat for 1-1/2 hours, partially covered, stirring occasionally.

Stir in vinegar and serve.

SOURCE:  Texas Beef Council

Servings: Serves 8