Description
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.
Ingredients
- 4 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 ½ pounds lean ground beef
- 2 beef bouillon cubes
- ⅔ cup red wine
- 2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
- garlic cloves, crushed
- 1 (12 ounce) can tomato paste
- 1 ½ teaspoons paprika
- 2 ½ teaspoons chili powder
- 1 teaspoon cayenne pepper
- 2 ½ teaspoons dried basil
- ½ teaspoon dried oregano
- 2 tablespoons dried parsley
- ½ 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
- ½ cup water
Instructions
- Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes. Stir in chopped tomatoes
- tomato paste
- and garlic. Season with parsley
- basil
- chili powder
- paprika
- cayenne pepper
- and oregano. 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. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
- Whisk flour
- cornmeal
- and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes
- or until chili has thickened up.
Prep Time: 15 mins
Cook Time: 2 hrs 20 mins
Total Time: 2 hrs 35 mins
Servings: 8