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Chile Con Carne

chef.david.galeano's picture
Ingredients
  Ground beef 1 Pound, separated in chunks
  Onion 1 , peeled, chopped
  Canned tomato sauce 16 Ounce (1 Can)
  Canned kidney beans 32 Ounce, drained (2 Cans, 16 Oz Each)
  Chili powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Bay leaf 1
Directions

MAKING
1. Heat a medium skillet over a high flame and sauté the beef until browned.
2. Drain off the fat.
3. In a slow-cooker or a crock pot combine beef, onion, beans, sauces, seasonings and spices
4. Stir to mix well
5. Cover the pot with its lid
6. Slow cook the beans on HIGH for about 3 hours or if you are not in a hurry, cook on LOW for about 6 hours, until hot and bubbly and meat is cooked.

SERVING
7. Serve beans hot over rice, with potaotes, or use as a filling for tacos, burritos or as a topping for Sloppy Joes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
4

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