"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." — CHEFJIMMY
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green bell pepper, chopped
yellow onion, chopped
2 1/2 pounds
lean ground beef
beef bouillon cubes
2 (16 ounce) cans
whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can
1 1/2 teaspoons
2 1/2 teaspoons
2 1/2 teaspoons
hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can
kidney beans, drained
This is just such a great chili recipe! I have one of my own that I have been making for years but this one just looked better so I gave it a try. I wanted to stick to ChefJimmy's recipe but ended up playing with it just a little...I always fry my spice off with the onion to avoid any raw chili taste - this also seems to intensify the flavours. About 10 mins on a low heat does the trick. I used a red and yellow pepper as I am not a fan of green. I added cumin and cinnamon simply because I LoVe those flavours. I added more tinned tomarto because we like our chili a little soupy... This clings to the pasta I serve it on. My only other addition was a handful of coriander again because I LoVe the flavour. Served topped with a good sharp greated cheese and sour cream. This is the best chili I have ever made and it is much, much better than mine. Thanks ChefJimmy! Hope you don't mind all the additions! Smiles from Australia!
This is the first recipe my family has truly disliked. They ask me not to "ever" make it again. They said all you could taste was tomato paste and tomatoes. There was NO cumin in this recipe. Most chili recipes call for cumin. No beer either. Guess that's what happens when you follow the recipe EXACTLY and not make any adjustments from reviewers (minor adjustment was to only add 5 drops of tabasco instead of 10). I figured since it said "Award Winning" that meant something. I guess not everyone has the same tastes when it comes to chili's. I have made SEVERAL chili recipes from this site and they have enjoyed all of them on star level of 4 or 5.
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?
We loved it! Added 1/2 tsp cumin, 3/4 tsp corriander, 3/4 tsp cinnamon, 1 can of rotel, and 1 can of southwestern corn and peppers. I did not use the Tabasco sauce, flour or corn meal and the thickeness was just perfect for our family
Pretty good! I doubled the beans and added mushrooms to it... next time I'll cut out the tobasco and add another tablespoon of chili powder (not that I don't like it - I DO!.. but there's not enough chili flavour in it.) Very hearty and thick - couldn't imagine that it would need thickening.. cause I didn't need it - even after adding all the juice from the tomatos.
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!
All it needs is one more 12 oz can of red kidney beans! Also, I used 1 tsp of coarse kosher salt (recipe didn't specify) and it was perfect!
I'm giving this a full five stars, it was that good.
Added 2 small very finely chopped carrots and celery sticks (as long as they are very finely chopped it's an amazing addition) and now and again I add a bit of squash.
Also add a can of corn to the mix, bay leaf and cumin. Left out the flour etc, just boiled a bit more to evaporate extra moisture.
Really really good. Excellent recipe thanks! A firm favourite in this house :)
* Percent Daily Values are based on a 2,000 calorie diet.
Award Winning Chili Con Carne
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 495
** Calories from Fat: 245
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