Chile con carne, or 'chile with meat' is an age-old favorite on cold winter days. Dry white wine, kidney beans and thick and chunky salsa add zest, flavor and spark to this delicious mixture. It's wonderful served over a bowl of steaming rice. Top each serving with a bit of shredded cheddar and some minced onions.

2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt

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, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.

Makes 12 servings.

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