Ingredients:

  • 1 tbsp Olive Oil or neutral cooking oil
  • 700 g (1.5 lbs) Lean Ground Beef
  • 1 medium Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (double concentrated)
  • 1 tbsp Chili Powder (Ancho or New Mexico style)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano (Mexican oregano, if available)
  • ¼ tsp Chipotle Powder or 1 finely minced Chipotle in Adobo (optional)
  • 1 tsp Kosher Salt (plus more to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 1 can (400 g / 14.5 oz) Fire-Roasted Diced Tomatoes, undrained
  • 4 L (6 cups) Low-Sodium Beef Stock
  • 180 g (1 cup) Uncooked Long-Grain White Rice, rinsed
  • 1 Bay Leaf
  • 2 tbsp Fresh Lime Juice (from 1–2 limes)
  • ½ cup Fresh Cilantro, chopped
  • Serving Suggestions: Shredded Monterey Jack cheese, sour cream or Greek yogurt, avocado slices, or crumbled tortilla chips

Instructions:

  1. Brown the Beef: Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned, about 6–8 minutes.
  2. Drain Excess Fat: Drain off any excess fat through a colander. Return the beef to the pot.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion and bell pepper to the beef. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Bloom the Spices: Create a well in the centre of the pot. Add the tomato paste, chili powder, cumin, oregano, and chipotle powder (if using). Cook, stirring the paste and spices for 1–2 minutes, until fragrant and the paste has deepened in colour.
  5. Add Liquid & Seasoning: Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (undrained) and the bay leaf. Add 1 teaspoon of salt and the pepper.
  6. Introduce the Rice: Bring the mixture to a rolling boil, then reduce the heat immediately to a low simmer. Add the rinsed white rice.
  7. Simmer: Cover the pot partially and let the soup simmer gently for 20–25 minutes, or until the rice is completely tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
  8. Final Checks: Remove and discard the bay leaf. Taste the broth and adjust salt, pepper, or add a pinch more cumin if needed.
  9. Acid Kick: Stir in the fresh lime juice just before serving.
  10. Garnish and Serve: Ladle the hot soup into bowls. Garnish liberally with fresh cilantro, sour cream, and any desired toppings.