2 cans kidney beans (16 ounce – drained and rinsed)
1 tablespoon vegetable oil
1 ½ pounds lean ground beef
Salt and pepper
3 tablespoons chili powder
1 tablespoon chipotle chile in adobo sauce (diced)
1 tablespoon coriander
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 cups of water
Place onion in a food processor and process until finely chopped; set aside in a bowl.
Place 1 can of kidney beans and the can of tomatoes in the food processor and process until mixture is smooth.
Place oil in a Dutch oven over medium-high heat. Add the beef, 1 teaspoon salt, ½ teaspoon pepper, and onion. Cook until burger is no longer pink inside and mixture has given up most of its liquid. Add the chili powder, chile in adobo sauce, coriander, garlic powder, cumin, ¾ teaspoon salt, ½ teaspoon pepper, and oregano; cook until fragrant.
Mix in the water and tomato mixture and the other can of kidney beans stirring any dripping off the bottom of the pan. Bring mixture to a boil, reduce heat to a high simmer, and continue cooking with the cover slightly offset to desired thickness. (for me 20 – 30 minutes was about right. The original recipe says 40 minutes)