Award-Winning Chili Con Carne Recipe

Ingredients

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

Instructions

1. Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook until softened. Stir in ground beef and cook until browned. Stir in wine and 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, oregano, 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 needed; continue to simmer for an additional 30 minutes.
5. Whisk flour, cornmeal, and water together in a small bowl; stir into chili and simmer for 10 minutes, or until thickened.

Nutrition

• Calories: 495 kcal
• Fat Content: 27 g
• Fiber Content: 8 g
• Sugar Content: 9 g
• Sodium Content: 1212 mg
• Protein Content: 32 g
• Cholesterol Content: 86 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g