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5 from 4 votes

Chili con Fritos

A thick and hearty chili for a cold winter day.
Prep Time5 mins
Cook Time12 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4


  • 2 tablespoons olive oil
  • 1 large green bell pepper, diced
  • 2 teaspoons garlic paste (or, use 2 minced cloves of garlic)
  • 1 (14 oz) can diced tomatoes and their juices
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 to 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne
  • 2 generous tablespoons brown sugar
  • 1 pound ground beef, cooked and drained
  • 1 (15.5 oz) can red kidney beans and their liquid
  • 1 - 2 tablespoons fresh minced parsley
  • 1 (6 oz) can tomato paste
  • 1 (2.25 oz) can sliced black olives
  • Fritos corn chips


  • Put the olive oil in a 4-quart pot, and let it warm briefly over medium-low heat. Add the green pepper, and saute it until soft -- about 2 minutes. Stir in the garlic, tomatoes, seasonings, brown sugar, beef, beans, and parsley. Then add the tomato paste, and stir until the liquid in the pot has thickened luxuriously -- about 1 minute. Fold in the sliced black olives. Cover the pot and let simmer quietly over low heat for 10 minutes. Divide the chili among bowls, topping each serving with a handful of the Fritos corn chips.