Ingredients:

  • 1.5 lbs 85/15 ground beef
  • 1 large yellow onion, finely diced (200g)
  • 3 cloves garlic, minced (15g)
  • 3 large bell peppers, chopped into 1/2-inch pieces (450g)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 4 cups beef bone broth
  • 2 tbsp dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 cups cooked white rice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat a large 6-quart Dutch oven over high heat. Add the ground beef and sear without overcrowding until deeply browned to achieve the Maillard reaction. Drain excess fat, leaving approximately 1-2 tablespoons for flavor.
  2. Reduce heat to medium. Add the diced yellow onion and chopped bell peppers. Sauté for 5-7 minutes until the onions are translucent but peppers still retain a slight snap.
  3. Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes. Cook for 60 seconds until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, beef bone broth, dark brown sugar, and Worcestershire sauce. Stir to combine, scraping any browned bits (fond) from the bottom of the pot.
  5. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld and the broth to thicken.
  6. Stir in the pre-cooked white rice and simmer for an additional 2-3 minutes until heated through.
  7. Garnish with fresh parsley and serve immediately.