Toppings: sour cream, shredded Monterey Jack cheese, chopped fresh cilantro
How to Make It
Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; stir in garlic, and sauté 1 minute. Stir in broth, beans, and tomatoes and green chiles; reduce heat, and simmer, stirring often, 15 minutes.
Process 1 cup bean mixture in a food processor until smooth. Return bean puree to Dutch oven; add beef, and simmer 10 minutes. Stir in vinegar. Serve with desired toppings.