Chili Con Carne

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 1 hour and 30 minutes

Ingredient

1 lb. (16 oz.) lean ground beef
¼ cup Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic (or 1 shallot, or 2 scallions), minced
2 tablespoons chili powder
½ teaspoon ground cumin
½ teaspoon paprika
1 bay leaf
2 tablespoons wine vinegar
4 cups water
2 cups chopped fresh or chopped and drained canned tomatoes
2 cups cooked red kidney or pinto beans (either canned or prepared at home from dried beans)

Method

Brown beef in large heavy soup pot, crumbling it with a fork until well cooked. Pour off any rendered fat and drain well.
Heat olive oil in soup pot and add browned beef, onion, green pepper, and garlic. Sauté until vegetables are tender.
Add chili powder, cumin, paprika, bay leaf, vinegar and 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 an additional 15 minutes.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.