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Award Winning Chili Con Carne

  • 8servings
  • 20minutes
  • 495calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons vegetable oil

  2. 1 green bell pepper, chopped

  3. 1 yellow onion, chopped

  4. 2 1/2 pounds lean ground beef

  5. 2 beef bouillon cubes

  6. 2/3 cup red wine

  7. 2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved

  8. garlic cloves, crushed

  9. 1 (12 ounce) can tomato paste

  10. 1 1/2 teaspoons paprika

  11. 2 1/2 teaspoons chili powder

  12. 1 teaspoon cayenne pepper

  13. 2 1/2 teaspoons dried basil

  14. 1/2 teaspoon dried oregano

  15. 2 tablespoons dried parsley

  16. 1/2 teaspoon black pepper

  17. 1 teaspoon salt

  18. 12 drops hot pepper sauce (e.g. Tabasco™)

  19. 1 (15 ounce) can kidney beans, drained

  20. 3 tablespoons flour

  21. 3 tablespoons corn meal

  22. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.

  2. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.

  3. Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.

  4. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

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