Chile Con Carne Recipe
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- 2 cups chopped onions
- 4 cloves garlic, finely chopped
- 2 (15 ounce) cans kidney beans
- 1 (29 ounce) can crushed tomatoes
- 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
- 1/2 cup dry white wine
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- 3 tablespoons chili powder
- 1 tablespoon ORTEGA® Diced Jalapenos
- 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, jalapenos, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
