| 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 Salsa - Thick & Chunky (a 16-ounce jar) 1/2 cup dry white wine 1/2 cup Diced Green Chiles, (a 4-ounce can) 3 tablespoons chili powder 1 to 2 tablespoons Diced Jalapeņos 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, jalapeņos, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour. Makes 12 servings |
