Recipe Details

Award Winning Chili Con Carne

This amazing chili con carne recipe is made from scratch; garnish with shredded mozzarella and use corn chips for dipping. Great for a crowd!

Makes:8 servings

Ingredients

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2½ pounds lean ground beef
⅔ cup red wine
2 beef bouillon cubes
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
1 (12 ounce) can tomato paste
2 garlic cloves, crushed
2 tablespoons dried parsley
2½ teaspoons dried basil
2½ teaspoons chili powder
1½ teaspoons paprika
1 teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 (15 ounce) can kidney beans, drained
12 drops hot pepper sauce (e.g. Tabasco™)
3 tablespoons flour
3 tablespoons corn meal
½ cup water

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Directions

Prep:15 mCook:140 mReady:2 h 35 m

Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.