An American beef dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 1 h

Organic sourcing

Bell peppers are best sourced organic due to pesticide residue concerns. Organic beans matter less here, but if used, consider organic tomatoes as well.

Ingredients

• 500 g ground beef
• 1 large onion
• 3 cloves garlic
• 2 red bell peppers
• 1 green bell pepper
• 400 g canned tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 bay leaf
• 1 tsp sea salt
• to taste black pepper
• 1 cup beef stock (ideally homemade)

Method

1. Dice the onion, mince the garlic, and chop the bell peppers into small pieces.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
3. Add the garlic and bell peppers, cooking until the peppers are softened.
4. Increase the heat to medium-high, add the ground beef and brown it, breaking the meat apart with a wooden spoon.
5. Stir in the canned tomatoes, tomato paste, and all spices, including the bay leaf, salt, and pepper.
6. Pour in the beef stock, bring to a simmer, then lower the heat to maintain a gentle simmer.
7. Cover and cook for about 30 minutes, stirring occasionally, until the flavors are well combined.
8. Remove the bay leaf, taste, and adjust seasoning as necessary before serving.

Notes

• For extra heat, add chopped jalapeño with the garlic.
• Store leftovers in the fridge for up to 3 days.
• Pair with avocado slices for added creaminess.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.