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Chile con Carne

Categories: Comfort Foods, Kid-friendly
Type: Soups and Stews

A Tex-Mex classic

Prep Time: 5M

Cooking Time: 50M

Serves: makes 4-6 servings


  • 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 15oz ( 420g) can red kidney beans, drained and rinsed
  • one 14.5oz ( 411g) can chopped tomatoes
  • 2 tbsp tomato paste
  • salt and freshly ground black pepper
  • chopped cilantro and sour cream
Chile con Carne photo

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  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.
  • freeze for up to 3 months

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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