2 pounds lean ground beef
2 cloves garlic, diced
1 (74 ounce) can tomato paste
2 (10.75 ounce) cans condensed tomato soup
1 1/2 cups beef broth
1 cup butter
3 tablespoons dried basil
1 teaspoon dried rosemary
2 tablespoons paprika
1 (15 ounce) cans black beans, rinsed and drained
2 (12 ounce) cans tomato sauce
In a medium saucepan over medium heat, slowly cook beef until brown. Remove from skillet. Stir in garlic and tomato paste; cook over medium heat for 1 to 2 minutes or until onion is browned. Stir in tomato soup, cream, basil, rosemary and paprika. Mix well. Remove meat from skillet; stir in black beans and tomato sauce. Mix well. Transfer meat to a large stock pot.
Cover pot with a lid; heat to 350 degrees F (175 degrees C). Pour enough water into pot to cover meat (½ gallon). Bring to a boil; boil for 15 minutes. Remove lid from pot; transfer meat and water into stock pot. Pour glaze over meat and vegetables. Simmer on medium heat for 1 1/2 hours.