Ingredients for Chili con carne
- ½ red bell pepper
- 1 carrot
- 1 red onion of Tropea
- 6 cherry tomatoes
- 10 dried cherry tomatoes
- 500 g mixed minced meat
- 250 g black beans
- 200 ml white wine
- 50 ml EVOO
- 500 ml tomato sauce (read our recipe of tomato sauce for pasta)
- 1 tbsp chestnut honey
- 1 tbsp sun-dried sweet red pepper (chopped/powder)
- 1 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp chives
- 1 tsp paprika
- 2 tsp salt
- Pepper-based olive oil (to taste)
Chili con carne is a typical Tex-Mex dish, which could originally be found in the United States and Mexico but is now widely known all over the world. The classic recipe is made with chilli powder and meat, but nowadays the most common recipes also include tomatoes and beans. Chilli con Carne can be a side dish or the main ingredient for the preparations of soups and sauces to go with tacos or piadina (read our Italian piadina recipe here).
Here you can read our “fusion” Italian version of the Chilli con Carne recipe, which you can either taste in a non-spicy version, or you can enrich with a few a crudo drops of chilli pepper-based olive oil by Depalo – the final taste will be so yummy!
We also reviewed other extra virgin olive oils by Depalo:
- Danae, 100% Ogliarola Barese cultivar
- Perseo, blend of Ogliarola Barese and Coratina cultivars
- Giove, 100% Coratina
And if you like our recipe, read our lemon olive oil cake made with lemon-based olive oil by Depalo, too.
- In a 30cm non-stick pan, prepare the sauté – in a pan with hot EVOO (10 ml about), cook the cut onion and carrot. Once brown, add the bell red pepper cut into cubes and the meat.
- Cook the meat for 5-6 minutes till brown, then increase the heat to the max; simmer with the wine until reduced.
- Add the dried tomatoes, the cherry tomatoes and the beans to the mix.
- Add the tomato sauce and the remaining EVOO. Mix it well for about 10 minutes.
- Season your chilli with the spices (we choose oregano, thyme, chives and paprika), then add the sun-dried sweet red pepper, balsamic vinegar and honey to the mix.
- Add the salt, mix, and lower the heat to minimum; let your chilli boil for at least 1 hour and a half/2 hours to let all the ingredients and flavours blend well together.
- For an extra twist, add a few drops of the chilli pepper-based olive oil by Depalo just before serving.
We decided to have our chilli con carne in a piadina wrap (read our recipe here); we also added some avocado and lime juice to boost up the taste!
Enjoy your chilli con carne, and don’t forget to tag us in your pictures! 😉