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.
Chile Con
Carne
2 tablespoons vegetable
oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans)
drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups ORTEGA Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons ORTEGA® Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
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.
Makes 12 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
