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Chile Con Carne recipe

Chile con Carne.

Chile con carne, or ‘chile with meat’ isan age-old favorite on cold winter days. Dry white wine, kidneybeans and thick and chunky salsa add zest, flavor and spark tothis delicious mixture. It’s wonderful served over a bowl ofsteaming rice. Top each serving with a bit of shredded cheddarand some minced onions.

Recipe: 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

  • Heat vegetable oil in large saucepan overmedium-high heat. Add beef, onions and garlic; cook for 4 to5 minutes or until no longer pink; drain.
  • Stir in beans, crushed tomatoes, salsa,wine, chiles, chili powder, jalapeños, cumin, oreganoand salt. Bring to a boil. Reduce heat to low; cover. Cook, stirringfrequently, for 1 hour.

    Makes 12 servings.

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

    Chili Con Carne How to make recipe

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  • Comments

    1 Comment

    Recipes

    I’ve made this chilli time and time again and it’s always very tasty and a proper nice no messing chilli con carne. I never add sugar though but always add a small amount of dark chocolate as recommended in the tips. I always find it tastes even nicer the day after cooking if you can stop yourself from eating it all in one go! I also rarely add the red pepper as I never have them in and no one ever notices! Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


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