Award Winning Chili Con Carne

SUBMITTED BY: CHEFJIMMY PHOTO BY: GodivaGirl

"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."

PREP TIME	15 Min
COOK TIME	2 Hrs 20 Min
READY IN	2 Hrs 35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (14)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jan. 27, 2008 by kate2222

I made this for the first time the other night. The flavor was phenomenal (I tried the cinnamon idea from below, which gave it a yummy kick), and it was pretty easy to make. The only problem was that it was ridiculously thick, even after adding all the additional tomato juice. My husband laughed when I told him that we were supposed to add the flour and cornmeal at the end to "thicken it up" since it was already almost dough-y anyway. Since I'm pretty new to the whole cooking business, I was afraid to add anything for fear that I would ruin the flavor. Any suggestions for an easy way to thin it out while retaining the flavor?

5 users found this review helpful

Reviewed on Sep. 7, 2007 by Rebecca_Jayne

me and my partner loved this! However next time we will be reducing the amount of heat - a little 2 spicy but such a yummy recipe! I added a tsp of ground cinnamon to bring out the flavour and also added some sived tomatoes through out as it seemed to be getting a little thick! We served it with corn bread & sour cream! A keeper! Thank you for sharing!

3 users found this review helpful

Reviewed on Nov. 9, 2007 by mattheboarder

Absolutely fantastic dish!!! I served this at my mates house who had a few people over to watch the rugby world cup final and it went down a storm!!!(unlike the result!!). I didnt add the tabasco because i thought it was hot enough, but did serve it with some fresh chopped chillies to add as people thought necessary, and with creme fresh for a couple of the girls to "calm it down". Thanks for the recipe!!! Thought i'd leave some feedback as i'm making it again tonight!!!!!

2 users found this review helpful

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