Chili Con Carne

I love a delicious bowl of chili con carne. It has so many great flavors happening all at the same time. Of course, it’s also the perfect way to warm up on a cold day, but it’s also just a great comfort food that makes me happy even in the middle of summer. However you like your chili, this recipe is bound to become one of your favorites. As it is, it’s not too spicy, but you can easily kick it up a bit with a little more hot pepper sauce or cayenne; and, if you prefer your chili on the mild side, take it down a few notches.

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Chili Con Carne

A flavorful chili con carne that will satisfy any appetite. Adjust the heat to your preference, and don't forget the toppings!

Servings

Ingredients

• 4 Tbsp vegetable oil
• 1 yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 2-1/2 lbs lean ground beef
• 2 beef bouillon cubes
• 2/3 cup red wine
• 2 16 ounce cans whole peeled tomatoes, chopped (reserve juice)
• 2 garlic cloves, crushed
• 1 12 ounce can tomato paste
• 1 10 ounce can Rotel diced tomatoes & green chilies
• 1 Tbsp chili powder
• 1-1/2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp cumin
• 3/4 tsp ground corriander
• 3/4 tsp ground cinnamon
• 2-1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 Tbsp dried parsley
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 15 ounce can kidney beans, drained
• 10 drops hot pepper sauce
• 3 Tbsp flour
• 3 Tbsp corn meal
• 1/2 cup water

Servings Ingredients 4 Tbsp vegetable oil 1 yellow onion, chopped 1 green bell pepper, seeded and chopped 2-1/2 lbs lean ground beef 2 beef bouillon cubes 2/3 cup red wine 2 16 ounce cans whole peeled tomatoes, chopped (reserve juice) 2 garlic cloves, crushed 1 12 ounce can tomato paste 1 10 ounce can Rotel diced tomatoes & green chilies 1 Tbsp chili powder 1-1/2 tsp paprika 1 tsp cayenne pepper 1 tsp cumin 3/4 tsp ground corriander 3/4 tsp ground cinnamon 2-1/2 tsp dried basil 1/2 tsp dried oregano 2 Tbsp dried parsley 1/2 tsp ground black pepper 1 tsp salt 1 15 ounce can kidney beans, drained 10 drops hot pepper sauce 3 Tbsp flour 3 Tbsp corn meal 1/2 cup water

Instructions

1. In a Dutch oven or large sauce pan, add the vegetable oil and heat over medium heat. Add the onion and green pepper, saute until tender. Stir in the ground beef and cook until there is no pink left. Crumble the bouillon cubes into the pot, add the wine, and stir to combine. Continue cooking for about 5 minutes. Stir in the chopped tomatoes, minced garlic, and tomato paste. Add the chili powder, paprika, cayenne pepper, cumin, coriander, cinnamon, basil, oregano, parsley, black pepper, and salt; stir to combine.
2. Bring to a full boil over high heat. Reduce the heat to medium low. Cover, and simmer for about 90 minutes, stirring occasionally.
3. Add the drained kidney beans and hot pepper sauce to the pot; stir to combine. If the chili seems too thick, add some (or all) of the reserved tomato juice. Continue simmering for another 30 minutes.
4. In a small bowl, whisk the flour and corn meal together; gradually whisk in the water until the mixture is smooth. Stir into the chili and cook for about 10 minutes or until it has thickened a bit.

Recipe Notes

 

Serving Suggestions:

Serve with grated sharp cheddar cheese, sour cream, and sliced green onion.

Saltine crackers, corn chips, cornbread, or slices of a baguette always go great with chili.