Award Winning Chili Con Carne

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.

INGRIDIENT

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

DIRECTION

Step: 1

Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.

Step: 2

Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.

Step: 3

Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.

Step: 4

In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

NUTRITION FACT

Per Serving: 495 calories; protein 31.6g; carbohydrates 29.1g; fat 27.2g; cholesterol 85.8mg; sodium 1211.6mg.

The word “stew” can process to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed