Award Winning Chili Con Carne

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 495 Calories

Ingredients

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

Recipe Instructions

Step 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. Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.

Step 2

Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.

Step 3

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.

Step 4

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.