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
2 (15-ounce).cans kidney, pinto or black beans, drained
1 (29-ounce).can crushed tomatoes
1 (6-ounce) jar chunky salsa
1/2 cup dry white wine
1 (4-ounce) can diced green chiles
3 tablespoons chili powder
1 to 2 tablespoons diced jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt

1. 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.
2. 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.