Chili con Carne
Ingredients for servings
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2 tbsp extra virgin olive oil
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1 red onion, diced
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1 red bell pepper, diced
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1 orange bell pepper, diced
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4 garlic cloves, minced
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1 tsp pepper
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1 tsp kosher salt
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1.5 pounds ground beef
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3 tbsp tomato paste
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3 tbsp chili powder
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1 tbsp brown sugar
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1 tbsp cumin
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1 tbsp dried oregano
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2 tsp smoked paprika
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0.5 tsp crushed red pepper flakes
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0.25 tsp freshly grated nutmeg
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1 can crushed tomatoes
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1 ounce can fire roasted tomatoes
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2 cans pinto beans, drained and rinsed
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0.75 cup(s) dark chocolate ice cream
Directions
Heat a large pot over medium- low heat and add the olive oil.
Add in the onions, peppers and garlic along with the salt and pepper.
Stir and cook for 6 to 8 minutes, until translucent. Add in the ground beef and break it apart with a wooden spoon.
Increase the heat to medium and brown the beef until all the fat is rendered. I cook it a bit longer so some of that fat cooks off too.
Stir in the tomato paste, chili powder, sugar, cumin, oregano, paprika, red pepper and nutmeg until combined. Cook for 5 minutes.
Add in the crushed tomatoes, fire roasted tomatoes and pinto beans. Bring the mixer to a simmer.
Simmer, stirring often, for 30 to 45 minutes. Stir in the chocolate ice and simmer for another 15 minutes. Serve with your favorite toppings.