Ingredients
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1 tbsp olive oil
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1 large white onion, finely chopped
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2 jalapeños, seeded and chopped
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2 cloves garlic, finely chopped
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1 lb 90% lean ground beef
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2 (15.5 oz) cans pinto beans, drained and rinsed
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1 (15.5 oz) can reduced-sodium kidney beans, drained and rinsed
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3/4 cup smoky barbecue sauce
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1/2 cup strongly brewed coffee
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2 tbsp spicy brown mustard
Steps
1
In a large Dutch oven or heavy-bottomed pot, heat the oil on medium-high. Add the onion and jalapeños. Cook 5–6 min., until tender, stirring often. Add the garlic and cook 2 min., stirring.
2
Add the ground beef and season with salt and pepper. Cook beef until browned, 5–7 min., stirring and breaking up beef with back of spoon.
3
To Dutch oven, add the beans, barbecue sauce, and coffee. Stir to combine. Heat to a boil on high and then reduce to a simmer. Cook 15–20 min., until thickened and beef is cooked through, stirring occasionally. Stir in the mustard. Season with salt and pepper to taste.
