Chile Con Carne Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| 1 medium-size onion, chopped | ||
| Lean ground beef | 1 pound | |
| Tomatoes | 1 Can (10oz) | |
| Salt | 3/4 Teaspoon | |
| Chili powder | 1 1/2 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Cooked pinto beans | 4 Cup (16 tbs), drained | |
| Green onions | 2 | |
| Avocado | 1 Small | |
| Lime | 1 | |
Directions
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.
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.
Chef
