Beef And Bean Chile Verde

• 1tpound(s) 93%-lean ground beef
• 1tlarge red bell pepper, chopped
• 1tlarge onion, chopped
• 6tclove(s) garlic, chopped
• 1ttablespoon(s) chili powder
• 2tteaspoon(s) ground cumin
• 1/4 teaspoon(s) cayenne pepper, or to taste
• 1tjar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
• 1/4 cup(s) water
• 1tcan(s) (15-ounce) pinto or kidney beans, rinsed

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
2. * Use ground cube steak and homemade Salsa Verda from Bon Appetit May 2008.

ground beef, red bell pepper, onion, garlic, chili powder, ground cumin, cayenne pepper, green salsa, cups, pinto

Taken from www.epicurious.com/recipes/member/views/beef-and-bean-chile-verde-51319971 (may not work)