Chile Con Carne

  1. 2 tablespoons vegetable oil
  2. 2 pounds ground beef
  3. 2 cups chopped onions
  4. 4 cloves garlic, finely chopped
  5. 3 1/2 cups crushed tomatoes, (a 29-.oz can)
  6. 1/2 cup dry white wine
  7. 3 tablespoons chili powder
  8. 1 tablespoon ground cumin
  9. 1 tablespoon dried oregano, crushed
  10. 2 teaspoons salt
  11. 1 to 2 tablespoons ORTEGA® Diced Jalapeños
  12. 1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
  13. 1 3/4 cups ORTEGA Salsa - Thick & Chunky (a 16-ounce jar)
  14. 3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
  1. Heat vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for to 5 minutes or until no longer pink; drain.
  2. Stir in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil.
  3. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases