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stewing American, Tex-Mex
Chile con Carne Recipe-812

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A Tex-Mex classic

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


  • 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


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.


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%)
77mg (26%)
499mg (21%)
7g (35%)
20g (31%)
4mg (23%)

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