Chili con Carne

 


Ingredients

  • 1
    lb lean (at least 80%) ground beef
  • 1
    large onion, chopped (1 cup)
  • 2
    cloves garlic, crushed
  • 1
    tablespoon chili powder
  • 1/2
    teaspoon salt
  • 1
    teaspoon ground cumin
  • 1
    teaspoon dried oregano leaves
  • 1
    teaspoon unsweetened baking cocoa
  • 1/2
    teaspoon red pepper sauce
  • 2
    cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
  • 1
    can (19 oz) Progresso™ red kidney beans, undrained

Steps


1 In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.

2 Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

3 Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Comments

Post a Comment

Popular posts from this blog

Slow-Cooker Salisbury Steak Meatballs

Image
  Ingredients 2 tablespoons butter, melted 1 tablespoon Muir Glen™ organic tomato paste 1/2 teaspoon salt 2 cups thinly sliced onions 8 oz mushrooms, thinly sliced (about 3 cups) 1 cup Progresso™ beef flavored broth (from 32-oz carton) 1 lb lean (at least 80%) ground beef 1/2 cup Progresso™ plain panko crispy bread crumbs 1/3 cup milk 1 egg, slightly beaten 1 tablespoon Montreal steak grill seasoning 1 tablespoon soy sauce 2 tablespoons cornstarch 2 tablespoons cold water 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves Steps 1  Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth. 2  In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable ...
Read more

Taco Spaghetti Bake

Image
  Ingredients 12 oz uncooked spaghetti 1 lb lean (at least 80%) ground beef 1 cup chopped onion 1 package (1 oz) Old El Paso™ original taco seasoning mix 1/4 cup water 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 teaspoon ground cumin 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 can (15 oz) Muir Glen™ organic tomato sauce 2 cups shredded Mexican cheese blend (8 oz) 8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package. 2  In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour m...
Read more

Onion-Crusted Beef Prime Rib Roast

Image
  Ingredients 1 boneless beef (prime) rib roast (4 lb) 1/2 teaspoon garlic powder 3 tablespoons dried minced onion Salt and fresh ground black pepper Steps 1  Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting. 2   Heat oven to 450°F. Roast beef uncovered 15 minutes. 3  Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness. 4 Let beef stand 15 to 20 minutes before slicing.
Read more