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Sloppy Taco Stoup


  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 1 1/2 pounds ground beef sirloin

  • Salt and black pepper

  • 2 teaspoons chili powder

  • 1 tablespoon cumin

  • 4 cloves garlic, chopped

  • 1 large onion, chopped

  • 1 red bell pepper, seeded and chopped

  • 1 jalapeño pepper, seeded and chopped

  • 1 bay leaf

  • 1/4 cup hot sauce, any kind you like

  • 3 tablespoons tomato paste

  • 1 1/2 quarts beef stock

  • 4 scallions, chopped

  • 2 tablespoons cilantro, chopped

  • 1/4 cup green olives with pimento, chopped

  • 3 plum tomatoes, seeded and diced

  • 1 cup corn tortilla chips, crushed


Heat a medium soup pot over medium-high heat with EVOO.  When oil is hot, add beef and season with salt, black pepper, chili powder and cumin. 

Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon.

Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender.  Add the hot sauce and tomato paste, and cook for another 3-4 minutes. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes.

In a medium-size mixing bowl, combine the scallions, cilantro, olives and tomatoes.  Serve this mixture on top of the sloppy chili along with a handful of crushed tortilla chips.