Description
A rich and hearty blend of ground beef, corn, and kidney beans simmered in a smoky broth and finished with heavy cream for a luxurious texture.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1/2 cup heavy cream
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until translucent.
- Add ground beef to the pot and cook until browned. Drain excess fat if necessary.
- Stir in smoked paprika, salt, and pepper, cooking for 1 minute to bloom the spices.
- Add drained kidney beans, corn, and diced tomatoes. Stir to combine and heat through.
- Pour in beef broth and bring to a simmer. Reduce heat to low and cook for 20 minutes.
- Lower heat further and slowly stir in heavy cream. Heat through gently without boiling.