Cookstr.com

Chile con Carne

Updated February 23, 2016

A Tex-Mex classic

Freezing Information: freeze for up to 3 months

Makes6 servings

Preparation Time5 min

Preparation Time - Text5 mins

Cooking Time50 min

Cooking Time - Text50

Cooking Methodstewing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Mealdinner, lunch

Moodblue

Taste and Texturehot & spicy, meaty, savory

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

Instructions

  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.

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