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This is a favorite of family and friends. I use a few different versions of this recipe, depending on who I am serving it to. I personally enjoy it with habanero peppers.
In large pot, brown meat and drain fat. Add onions and allow to cook for a few minutes. Add beef broth or consumme. Simmer for 5 minutes. Add beans, rotel, and tomato sauce and stir together. Bring to a boil. Add cilantro, seasonings and bay leaves. Cover and reduce heat. Cook for 20 minutes.
Add chile peppers to increase heat. You may also substitute ranch style pinto beans for the black beans.
Garnish with shredded cheese and serve with tortilla chips, Fritos corn chips, or corn bread.
This recipe was provided by Melissa Guin from DeSoto.