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« Recipe: Chile Con Carne »

Chile Con Carne

Yield: serves 8


1 Tablespoon olive oil

1 large onion, peeled and chopped

4 cloves of garlic, peeled and finely minced

1 1/2 pound ground beef

1 large bell pepper, seeded and chopped

2 Tablespoons chile powder

1 Tablespoon cumin

1 cup V8 juice

2 cans (28 oz each) crushed tomatoes

2 cans of beans (kidney beans and chick peas work well), drained and rinsed

Tabasco to taste

Salt and Pepper to taste


Heat oil until hot, but not smoking.  Sauté chopped onions, peppers and garlic until soft.  Add the ground beef, and cook until completely browned.  Drain excess fat from the beef/vegetable mixture.

Sprinkle chili powder and cumin over the beef.  After spices are well combined, add V8 juice and chopped tomatoes to the pot. Season with salt, pepper and Tabasco to taste.

Simmer mixture on low heat for approximately 90 minutes.

Add beans to the pot.  Simmer an additional 20 minutes, or until completely heated through.

Serve over white rice.