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Chile Con Carne

Rated as 4.85 out of 5 Stars

"This meal in a bowl will satisfy everyone at your table. Make a pot on Sunday and freeze for quick, no-fuss weeknight dinners."
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1 h 30 m servings 384
Original recipe yields 12 servings (10 to 12 servings)


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

Nutrition Facts

Per Serving: 384 calories; 23.4 23.9 19 64 883 Full nutrition


Read all reviews 10
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I've been making chili for over 20 years and have even won a few friendly cook-offs, but this chili really wins the prize in our family. I've tested it on friends, family (even the dog loves it...

What is this? Is this a chili? A casserole? A filling for burritos or a mexican flair for sloppy joes? I'm not sure. The taste is really good but if it's a casserole, there not much to it other...

fast and easy and everyone loves it.

This recipe was very quick and easy to make. It is even great for a weeknight dinner.

we are not chile lovers, but even my young children ate this. I think I will substitute 1 more can of crushed tomatoes for the salsa as it seemed to have too much of a salsa flavor.

I made this recipe as stated except used 1 can chili beans instead of 2 cans of kidney due to preference. It was very tasty and exactly what I wanted. I will use this recipe next time!

its the bomb!!!!!!!!

I always thought chili was complicated to make, not this dish, quick and easy to prepare and really authentic tasting!

Other than having to wait an hour to eat it, this was pretty darn good! Will make it again!