- 4 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 1/2 pounds lean ground beef
- 2 beef bouillon cubes
- 2/3 cup red wine
- 2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
- garlic cloves, crushed
- 1 (12 ounce) can tomato paste
- 1 1/2 teaspoons paprika
- 2 1/2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 2 1/2 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 12 drops hot pepper sauce (e.g. Tabasco™)
- 1 (15 ounce) can kidney beans, drained
- 3 tablespoons flour
- 3 tablespoons corn meal
- 1/2 cup water
- 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.
- Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
- 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.
- 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.
05/19/2018
recipepes.com
Award Winning Chili Con Carne, recipe
PT15M
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5
455 calories
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