This is a great basic recipe. To "bump up" the flavor a good bit, I always brown the meat over high heat to develop a nice flavorful crust before stirring it. This adds the "roasted-beefy" flavor missing when ground beef is overstirred, cooling the pan down and ends up just "poaching" or steaming in its own juices as it changes color to grey instead of actually "browning". I also added a large chopped green pepper, a TBSP of paprika, a tsp each of salt and black pepper and 1/2 tsp of cayenne. I use chicken or beef stock instead of water and don't drain and rinse the kidney beans. There is lots of good flavor in there that shouldn't be just washed away. I think most of the "bland" comments are primarily due too little salt. A beef bullion cube could also perk up the dish in place of the tsp of salt.
Was this review helpful?
8 users found this review helpful
This is a great basic recipe. To "bump up" the flavor a good bit, I always brown the meat...