Ortega Chile Con Carne
This meal in a bowl will satisfy everyone at your table. Make a pot and freeze for quick, no-fuss busy day dinner when there's little time or energy left to cook.
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely minced
3 1/2 cups kidney, pinto or black beans, drained
3 1/2 cups crushed tomatoes
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles
3 tablespoons chili powder
1 tablespoon 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 provided courtesy of Ortega and B&G Foods, Inc.