Chile Con Carne Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Salad oil1 Tablespoon
 Onion1 Medium, chopped
 Lean ground beef1 Pound
 Canned tomatoes1 Pound (1 Can)
 Salt3⁄4 Teaspoon
 Chili powder1 1⁄2 Teaspoon
 Oregano leaves1 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Cooked kidney beans/Cooked pinto / red beans plus 1/2 cup cooking liquid / one 1 pound 11 ounce canned kidney beans4 Cup (64 tbs), drained
 Green onions2
 Avocado1 Small

Nutrition Facts

Serving size: Complete recipe

Calories 1880 Calories from Fat 633

% Daily Value*

Total Fat 72 g111.3%

Saturated Fat 17.5 g87.3%

Trans Fat 0.3 g

Cholesterol 260 mg

Sodium 4775.6 mg199%

Total Carbohydrates 178 g59.3%

Dietary Fiber 66.5 g266%

Sugars 13.6 g

Protein 140 g280.8%

Vitamin A 132.1% Vitamin C 153.2%

Calcium 27.4% Iron 96.1%

*Based on a 2000 Calorie diet


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.