| 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 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 provided by Meals.com
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