Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
Can be made ahead of time.
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Chile con Carne
Cookbook
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
Nutritional information is based on 6 servings, 1/8 teaspoon added salt per serving and does not include Garnishes.
317 kcal
7 % daily value
59 % daily value
2 % daily value
727 mg
52 mg
26 g
3 g
2 g
10 g
77 mg
499 mg
7 g
20 g
23 % daily value
