Award-Winning Chili Con Carne Recipe

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This Chili Con Carne recipe has been perfected over many years, earning several awards along the way. It’s a hearty and flavorful dish that will warm you up. Whether you’re hosting a gathering or simply craving comfort food at home, this chili won’t disappoint. Let’s get cooking!

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Ingredients

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2½ pounds lean ground beef
⅔ cup red wine
2 beef bouillon cubes
2 (16-ounce) cans whole peeled tomatoes, chopped (reserve juice)
1 (12-ounce) can tomato paste
2 garlic cloves, crushed
2 tablespoons dried parsley
2½ teaspoons dried basil
2½ teaspoons chili powder
1½ teaspoons paprika
1 teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 (15-ounce) can kidney beans, drained
12 drops hot pepper sauce (e.g., Tabasco™)
3 tablespoons flour
3 tablespoons cornmeal
½ cup water

Directions

Heat the Oil:
- In a large saucepan, heat the vegetable oil over medium heat.
- Add the chopped green pepper and onion; cook and stir until softened.
Brown the Beef:
- Stir in the lean ground beef and cook until browned.
Add Flavorful Ingredients:
- Pour in the red wine and crumble the beef bouillon cubes over it; cook for a few minutes.
- Add the chopped tomatoes, tomato paste, and crushed garlic.
- Season with dried parsley, basil, chili powder, paprika, cayenne pepper, and oregano.
- Stir in salt and black pepper.
Simmer to Perfection:
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low, cover, and simmer for 90 minutes, stirring occasionally.
Add Kidney Beans and Heat Sauce:
- Stir in the drained kidney beans and hot pepper sauce.
- If more liquid is needed, add the reserved tomato juice.
- Continue to simmer for an additional 30 minutes.
Thicken the Chili:
- Whisk together flour, cornmeal, and water in a small bowl until smooth.
- Stir this mixture into the chili and simmer for another 10 minutes until thickened.