This amazing chili con carne recipe is made from scratch; garnish with shredded mozzarella and use corn chips for dipping. Great for a crowd!
Preparation Time
15 mins
Cooking Time
2 hr 20 mins
Total Time
2 hr 35 mins
Calories
495 Calories
Recipe Instructions
Step 1
Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
Step 2
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 3
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.
Step 4
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.
Step 5
Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
Ingredients
1 teaspoon salt
4 tablespoons vegetable oil
2 tablespoons dried parsley
1 yellow onion, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
1 (15 ounce) can kidney beans, drained
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
