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stewing American, Tex-Mex
Chile con Carne

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Recipe

A Tex-Mex classic

Yield: Makes 4–6 servings
Prep time: 5 Mins
Cooking time: 50 Mins

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 tbsp chile powder
  • 1 tsp ground cumin
  • 1 1/2 lb (675g) ground round
  • One 15 oz (420g) can red kidney beans, drained and rinsed
  • One 14.5 oz (411g) can chopped tomatoes
  • 2 tbsp tomato paste
  • Salt and freshly ground black pepper
  • Chopped cilantro and sour cream

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the garlic and cook 1 minute. Stir in the chile powder and cumin, then the beef. Cook, breaking up the beef with a spoon, until it browns all over, about 5 minutes.

2. Stir in the beans, tomatoes, and tomato paste and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes, stirring occasionally, until thickened. Season with salt and pepper. Serve hot, sprinkled with cilantro and topped with sour cream.

Notes

Freezing Information: freeze for up to 3 months


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings, 1/8 teaspoon added salt per serving and does not include Garnishes.

317kcal (16%)
66mg (7%)
36mg (59%)
45mcg RAE (2%)
727mg
52mg
26g
3g
2g
10g
77mg (26%)
499mg (21%)
7g (35%)
20g (31%)
4mg (23%)
 

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