Pueblo chile con carne con frijoles

Yield: 6 servings

Measure Ingredient
2 pounds Ground Beef; 90% Lean
1 cup Onion; Chopped
2 teaspoons Garlic; Chopped
2 tablespoons Chili Powder
1 teaspoon Oregano
1 teaspoon Salt
2 cups Roasted Green Chiles; Chopped
16 ounces Stewed Tomatoes
1 pounds Pinto Beans; Cooked

Cook beef in large skillet until brown and crumbly; drain excess fat. Add onions and garlic and cook until onion is wilted. Add remaining ingredients and simmer, covered, stirring occasionally, until chili is thick, about an hour. Serve with tortillas or crusty bread.

Recipe by: Adapted from: Greater Pueblo Chamber of Commerce Posted to bbq-digest by PhantomBBQ@... on Sep 24, 1999, converted by MM_Buster v2.0l.

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