Award Winning Chili Con Carne
Description
This amazing chili con carne recipe is made from scratch; garnish with shredded mozzarella and use corn chips for dipping. Great for a crowd!
Ingredients
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4 tablespoons vegetable oil
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1 green bell pepper, chopped
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1 yellow onion, chopped
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2 1/2 pounds lean ground beef
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2/3 cup red wine
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2 beef bouillon cubes
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2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
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1 (12 ounce) can tomato paste
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2 garlic cloves, crushed
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2 tablespoons dried parsley
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2 1/2 teaspoons dried basil
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2 1/2 teaspoons chili powder
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1 1/2 teaspoons paprika
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1 teaspoon cayenne pepper
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1/2 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 (15 ounce) can kidney beans, drained
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12 drops hot pepper sauce (e.g. Tabasco™)
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3 tablespoons flour
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3 tablespoons corn meal
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1/2 cup water
Directions
1
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.
2
Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
3
Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
4
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.
5
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.