1 tablespoon peanut oil

1/2 pound ground beef, lean

1/2 cup onion, chopped

salt and pepper, to taste

2 tablespoons fresh rosemary leaves, chopped

2 tablespoons fresh oregano leaves, chopped

1 15 oz. can chili beans

1 15 oz. can diced tomatoes

1 teaspoon chili powder, or more

1 teaspoon cumin powder


sour cream

Monterey jack cheese and/ or Cheddar cheese

1 tablespoon chives, chopped

1 tablespoon cilanto

chopped onion and jalepeno pepper, optional


Heat oil in a saucepan and cook onion on medium heat for a few minutes. Add beef, salt and pepper to

taste, and cook until meat is no longer pink.

Stir in rosemary, oregano, chili beans, diced tomatoes, chili powder, and cumin. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes.

Serve in bowls. Garnish each bowl with 1 tbsp sour cream, 1 tbsp shredded cheese, chives, and cilantro, chopped onion and jalapeno peppers (optional.)

Serves 2



This entry was posted in Beef, Dinner, Chives, Oregano, Rosemary, Recipes. Bookmark the permalink.