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Champion Chili Con Carne

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PREP TIME
15 min
COOKING TIME
140 min
TOTAL TIME
155 min
SERVINGS
8 servings
Dinner Mexican
Champion Chili Con Carne
Ingredients
  • 4 tablespoons vegetable oil
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 1/2 pounds lean ground beef
  • 2/3 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 1/2 teaspoons dried basil
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 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
  • 1/2 cup water
Instructions
1
Heat oil in a large saucepan over medium heat, allowing it to warm up before adding the ingredients. Next, add sliced green pepper and chopped onion into the saucepan; cook and stir constantly until they become tender.
2
Now, add ground beef to the saucepan and continue cooking until it is browned, breaking it apart into small pieces as it cooks.
3
After the beef has browned, add a splash of wine and stir in crumbled bouillon cubes; cook for a short period of time, allowing the flavors to meld together.
4
Stir in chopped tomatoes, tomato paste, and minced garlic; season with a blend of herbs including parsley, basil, chili powder, paprika, cayenne pepper, and oregano.
5
Add a pinch of salt and pepper to the saucepan; stir well to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and cover the saucepan; let it simmer for 90 minutes, stirring occasionally throughout.
6
After 90 minutes of simmering, stir in canned kidney beans and a dash of hot pepper sauce; if the chili needs more liquid, add some reserved tomato juice and continue to simmer for an additional 30 minutes.
7
Finally, whisk together flour, cornmeal, and water in a small bowl until smooth; stir the mixture into the chili and let it simmer for 10 minutes, or until it has thickened up to your liking.