16 ounces sirloin ground beef (93/7 fat to meat ratio), 1/4 cup diced onions, 8-10 ounces canned Ro*tel diced tomatoes and green chiles, one jalapeno pepper (remove some seeds for heat), 2 tablespoons hot sauce, or more if desired (Frank’s or Sriracha), one teaspoon liquid smoke optional or a few dashes of Worcestershire sauce, one tablespoon ground cumin, 1 teaspoon smoked paprika, one teaspoon cayenne peppers, one tablespoon chili powder, one can 22 ounce whole tomatoes (or can use crushed), 8 ounces beef stock-low sodium, tortilla chips homemade-cut flour tortillas in small triangles and roast in the oven a few minutes, grated cheddar cheese topping.
In a saute pan add ground beef and add onions on medium heat (do not break ground beef into small pieces leave larger chunks), add diced jalapeno, diced onions, saute until meat is lightly brown, transfer using a slotted spoon into a soup pot with a lid, add ro*tel, whole tomatoes, beef stock, liquid smoke/Worcestershire sauce if using, cumin, smoked paprika, cayenne, chili powder, hot sauce and stir. Cover with the lid on medium low heat (stir during cooking time) for 12-14 minutes.
Toast tortilla triangles in the oven (you can drizzle canola oil and add some seasonings on them) until lightly toasted.
Serve in bowls. Garnish tortilla triangle chips and a little grated cheese.
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.