Ingredients
- 1/4 cup vegetable oil
- 1 medium yellow onion finely chopped
- 2 pounds ground beef
- 1 cup Bluebird Split Emmer Farro Or substitute equal amount of Bluebird Potlatch Pilaf
- 1/4 cup chili powder
- 1 tablespoon cumin
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 2 teaspoons kosher salt plus more to taste
- 6 cloves garlic finely chopped
- 2 28 ounce cans diced tomatoes with liquid
- 2 15 ounce cans pinto beans with liquid
- 2 large carrots sliced into thin rounds
- freshly ground black pepper to taste
For Garnish
- 1 tablespoon red onion finely chopped
- 1 tablespoon cilantro chopped
- 1 medium avocado sliced
Methods
- Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes.
- Add beef and split farro, cook, stirring, until browned, about 15 minutes.
- Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes.
- Add tomatoes, and bring to a boil; reduce heat to medium-low.
- Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste.
- Garnish with red onion, avocado and cilantro.
