- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 2 red onions, chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can crushed tomatoes
- 2 jalapeno chile peppers, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon celery seed
- 1 teaspoon cumin seeds
- 1/2 teaspoon sugar
- 1 fresh tomato, chopped
- 2 (15 ounce) cans black beans
- Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring frequently, for 8 minutes, or until no longer pink. Add the onions and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
- Add the tomatoes, jalapeno peppers, chili powder, oregano, celery seeds, cumin seeds, and sugar. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Add the tomato and beans and cook 3 minutes to heat through.