Chili Con Carne
Prep Time: 10 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 30 min
Servings: 4
RECIPE INGREDIENTS
- 1 lb lean ground beef
- 1/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 bay leaf
- 2 tbsp Filippo Berio red wine vinegar
- 4 cups water
- 2 cups chopped tomatoes
- 2 cups canned red kidney or pinto beans, rinsed and drained
- Garnishes (optional):
- Sour cream
- Fresh cilantro
- Corn tortillas
- Lime wedges
RECIPE DIRECTIONS
- In Dutch oven or large saucepan over medium-high heat, brown beef, breaking apart with spatula. Using slotted spoon, transfer to plate and set aside. Drain fat from pan.
- In same pan, heat olive oil over medium heat; sauté onion, green pepper and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 minutes, stirring several times.
- Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and cook for 15 minutes. Garnish as desired.
Tip: To thicken the chili, remove some of the beans and mash with a fork, then return to the pot and stir well. Or, add 1 or 2 tbsp cornmeal to the chili and cook until thickened.
Recipe provided by The Low Cholesterol Olive Oil Cookbook