Chili con Carne

under 60mins

Ingredients for servings

  • 2 tbsp extra virgin olive oil

  • 1 red onion, diced

  • 1 red bell pepper, diced

  • 1 orange bell pepper, diced

  • 4 garlic cloves, minced

  • 1 tsp pepper

  • 1 tsp kosher salt

  • 1.5 pounds ground beef

  • 3 tbsp tomato paste

  • 3 tbsp chili powder

  • 1 tbsp brown sugar

  • 1 tbsp cumin

  • 1 tbsp dried oregano

  • 2 tsp smoked paprika

  • 0.5 tsp crushed red pepper flakes

  • 0.25 tsp freshly grated nutmeg

  • 1 can crushed tomatoes

  • 1 ounce can fire roasted tomatoes

  • 2 cans pinto beans, drained and rinsed

  • 0.75 cup(s) dark chocolate ice cream


  • 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.

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