Prep: 10 Mins Cook: 60 Mins

This meal in a bowl will satisfy everyone at your table. Make a pot on Sunday and freeze for quick, no-fuss weeknight dinners.

Ortega Chile 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, dra
  • 3 1/2 cups crushed tomatoes
  • 16 ozs. ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1/2 cup dry white wine
  • 1/2 cup ORTEGA Diced Green Chiles
  • 3 tbls. chili powder
  • 1 tablespoon diced jalapenos
  • 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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