This chili con carne recipe is many years in the making, and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese and use corn chips for dipping.
Ingredients
- vegetable oil: 4 Tbsp
- green bell pepper: 1 piece (chopped)
- yellow onion: 1 piece (chopped)
- ½ pounds lean ground beef: 2 piece
- red wine: 0.66667 cup
- beef bouillon cubes: 2 piece
- whole peeled tomatoes, chopped, juice reserved: 2 cans (16 ounce cans)
- tomato paste: 1 can (12 ounce can)
- garlic cloves: 2 piece (crushed)
- parsley: 2 Tbsp (dried)
- ½ teaspoons dried basil: 2 piece
- ½ teaspoons chili powder: 2 piece
- ½ teaspoons paprika: 1 piece
- cayenne pepper: 1 tsp
- oregano: 0.5 tsp (dried)
- salt: 1 tsp
- black pepper: 0.5 tsp
- kidney beans: 1 can (15 ounce can, drained)
- drops hot pepper sauce (e.g. Tabasco™): 12 piece
- flour: 3 Tbsp
- corn meal: 3 Tbsp
- water: 0.5 cup
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper. Dotdash Meredith Food Studios
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Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
