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Chile Con Carne
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Submitted by:
Adam |
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Chile con carne, or 'chile with meat' is an age-old favorite on cold winter days. Dry white wine, kidney beans and thick and chunky salsa add zest, flavor and spark to this delicious mixture. It's wonderful served over a bowl of steaming rice. Top each serving with a bit of shredded cheddar and some minced onions. |
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INGREDIENTS:
- 2 tablespoon(s) , vegetable oil
- 2 pound(s) , ground beef
- 2 cup(s) , chopped onions
- 4 whole , garlic cloves finely minced
- 3 1/2 cup(s) , kidney, pinto or black beans, (two 15-ounce.cans) drained
- 3 1/2 cup(s) , tomatoes crushed
- 1 3/4 cup(s) , salsa
- 1/2 cup(s) , dry white wine
- 1/2 cup(s) , green chilies diced
- 3 tablespoon(s) , chili powder
- 1 1/2 tablespoon(s) , jalapenos diced
- 1 tablespoon(s) , ground cumin
- 1 tablespoon(s) , dried oregano crushed
- 2 teaspoon(s) , salt
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| Instructions: |
HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour. |
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