Prep: 10 Mins Cook: 65 Mins

Chile con carne, or 'chile with meat' is an age-old favorite on cold winter days. Dry white wine, kidney beans and thick and chunky salsa add zest, flavor and spark to this delicious mixture. It's wonderful served over a bowl of steaming rice. Top each se

Chili Con Carne


  • 2 tbls. vegetable oil
  • 2 lbs. ground beef
  • 2 cups chopped onions
  • 4 cloves garlic, finely chopped
  • 3 1/2 cups kidney, pinto or black beans, (two 15-oz.cans) drained
  • 3 1/2 cups crushed tomatoes, (29-oz.can)
  • 1 3/4 cup ORTEGA Salsa - Thick & Chunky (Medium), (16-ounce jar)
  • 1/2 cup dry white wine
  • 1/2 cup ORTEGA Diced Green Chiles, (4-oz.can)
  • 3 tbls. chili powder
  • 1 tablespoon to 2 tablespoons ORTEGA Diced Jalapeños
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano, crushed
  • 2 tsps. salt


HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.

STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
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