Award Winning Chili Con Carne

This chili 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 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
• garlic cloves, crushed
• 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. 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.

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. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.

Step 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.