Original recipe yields 8 servings
2 (15 ounce) cans tomato sauce
1 cup water
½ cup chipotle peppers in adobo sauce
3 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 small onions, finely chopped
2 green bell peppers, finely chopped
1 pinch salt
1 ½ pounds ground beef
4 cloves garlic, minced
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
16 romaine lettuce leaves
Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
Spoon filling into lettuce leaves.