Chili Con Carne

Level: Easy | Prep Time: 15 Minutes | Cook Time: 1 Hour | Serves: 6-8

November 4, 2025

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.

Ingredients

2 tablespoons Pasolivo Tuscan Extra Virgin Olive Oil
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 tablespoons Pasolivo Smokey Spice Blend
2-3 tablespoons Pasolivo 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 tablespoons Pasolivo Tuscan Extra Virgin Olive Oil for finishing
Garnish with fresh chopped cilantro, fresh lime wedges, sour cream, grated or crumbled cheese, rice or tortilla chips (optional)

Heat a large pot or Dutch oven. Add the onion and green or red pepper, then 2 tablespoons Pasolivo Tuscan Extra Virgin Olive Oil, and sauté until tender. Add ground beef, garlic, Pasolivo Smokey Spice Blend, and 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, cover, and cook, stirring occasionally for at least 30 minutes or longer if desired. Add chocolate, and beans and simmer for at least another 15-30 minutes, stirring occasionally.
Remove and discard cilantro stems, add the remaining 2 tablespoons Pasolivo Tuscan 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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