Description
A slow-cooked medley of savory beef, smoky paprika, tender potatoes, and beans bathes in a robust tomato broth. Each spoonful steams invitingly, delivering warmth and comfort in every hearty bite.
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 can (14.5 ounce) diced tomatoes
- 1 can (8 ounce) tomato sauce
- 4 cups beef broth
- 2 cups diced potatoes
- 1 can (15 ounce) pinto beans drained and rinsed
- 1 can (15 ounce) corn drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a skillet over medium high heat brown the ground beef, breaking it into crumbles and cook until no longer pink then drain excess fat.
- Transfer the beef to the crockpot and add chopped onion, bell pepper, and garlic.
- Pour in diced tomatoes, tomato sauce, beef broth, diced potatoes, beans, and corn then stir to combine.
- Stir in chili powder, cumin, paprika, and Worcestershire sauce and season with salt and pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are tender.
- Taste and adjust seasoning before serving.
Notes
- Substitute ground turkey for beef for a lighter version.
- Add extra broth if you prefer a thinner soup consistency.
- Top with shredded cheddar cheese, sour cream, or chopped cilantro.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.