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Chile Con Carne

Magical.Palate's picture
  Salad oil 1 Tablespoon
  Onion 1 Medium, chopped
  Lean ground beef 1 Pound
  Canned tomatoes 1 Pound (1 Can)
  Salt 3⁄4 Teaspoon
  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
  Green onions 2
  Avocado 1 Small
  Lime 1

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.

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