Chile Con Carne
|Salad oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Lean ground beef||1 Pound|
|Canned tomatoes||1 Pound (1 Can)|
|Chili powder||1 1⁄2 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cooked kidney beans/Cooked pinto / red beans plus 1/2 cup cooking liquid / one 1 pound 11 ounce canned kidney beans||4 Cup (64 tbs), drained|
Heat oil in a 5 or 6-quart pan over medium-high heat; add onion and cook until soft.
Add beef and cook, stirring, until meat is browned and crumbly.
Spoon off and discard excess fat.
Stir in tomatoes (break up with a spoon) and their liquid, salt, chili powder, oregano, and cumin.
In a blender or food processor, whirl a third of the beans until smooth, adding their liquid as needed; stir into meat mixture.
Then add remaining whole beans, along with any remaining liquid, to meat.
Simmer, uncovered, stirring occasionally, for 30 minutes.
Meanwhile, cut green onions into thin slices.
Pit, peel, and slice avocado.
Cut lime into eighths.