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  • ¾ lb Kansas City Steak Company Classic Ground Beef
  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp cilantro stems, finely chopped
  • 1 bell pepper, finely chopped
  • 2 tsp chipotle chili powder
  • 1 Tbsp ground cumin
  • ¼ tsp Mexican oregano
  • 1-2 serrano peppers, chopped, seeds removed
  • 2 (15.5 oz.) cans black beans, undrained
  • 1 (14.5 oz.) can diced fire roasted tomatoes
  • 2 cups beef broth
  • juice and zest of 1 lime
  • 1 bay leaf
  • salt and pepper
  • toppings- lime crema, cilantro, chicharrones or favorite
  • Source Chef Sheri Williams Submission


Heat oil in heavy pot over medium-high heat. Add onion, garlic, bell pepper and cilantro stems; sauté until onions are translucent. Add ground beef to pot, cook until beef is cooked through. Mix in chipotle chili powder, cumin, oregano and serrano peppers. Add beans, tomatoes with juice, broth, lime juice, zest and bay leaf. Bring soup to boil, reduce heat to medium, cover and cook for 15 minutes. Smash some of the beans in the pot with the back of a spoon and mix well. Simmer until the soup thickens, this will take about 15 minutes. Season to taste with salt and pepper.

Ladle soup into bowls. Top with lime crema, cilantro and chicharrones.