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Chili Con Carne

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This chili is perfect for a cold winter night! Make it ahead of time as it's even better after it has been refrigerated overnight and reheated.
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    • This chili is perfect for a cold winter night! Make it ahead of time as it's even better after it has been refrigerated overnight and reheated.
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    • This chili is perfect for a cold winter night! Make it ahead of time as it's even better after it has been refrigerated overnight and reheated.
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INGREDIENTS:
2 Tbsp Tuscan Extra Virgin Olive Oil (Formally Pasolivo)
1 onion, sliced thinly or diced
1 green or red pepper, sliced thinly or diced
1 pound ground beef or ground turkey
6 garlic cloves, minced
2 Tbsp Pasolivo Smokey Spice Blend
2-3 TbspPasolivo Sriracha Sea Salt or Pasolivo Ghost Pepper Sea Salt
Ground pepper to taste
1 bottle or can of your favorite beer
1 (28-ounce) can of diced or crushed tomatoes
1 bunch of cilantro, leaves chopped and stems tied with kitchen twine
1 ounce of your favorite chocolate, chopped (optional)
1-2 cans (15-16 ounce) beans, undrained (white, kidney, pinto or black)
2 Tbsp Tuscan Extra Virgin Olive Oil (Formally Pasolivo) for finishing
Garnish with fresh chopped cilantro, fresh lime wedges, sour cream, grated or crumbled cheese, rice or tortilla chips (optional)
DIRECTIONS:
Heat a large pot or Dutch oven. Add the onion and green or red pepper, then 2 Tbsp. Pasolivo Extra Virgin Olive Oil, sauté until tender. Add ground beef, garlic and Pasolivo Smokey Spice Blend, Pasolivo Sriracha or Ghost Pepper Sea Salt and sauté on high heat long enough to break up meat into small pieces. Deglaze with beer and tomatoes and stir to bring any brown bits into the soup, add in cilantro stems tied tightly with twine. Bring to a simmer and cover and cook, stirring occasionally for at least 30 minutes or longer if desired. Add chocolate, beans and simmer at least another 15-30 minutes stirring occasionally. Remove and discard cilantro stems, add remaining 2 tablespoons Pasolivo Extra Virgin Olive Oil right before serving and enjoy with garnish.This dish is better after it has been refrigerated overnight and reheated.
 

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