award winning chili con carne

Ingredients

• Servings: 8
• 4 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2 1/2 pounds lean ground beef
• 2 beef bouillon cubes
• 2/3 cup red
• 2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
• garlic cloves, crushed
• 1 (12 ounce) can tomato paste
• 1 1/2 teaspoons paprika
• 2 1/2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 2 1/2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1/2 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
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• 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 ; 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.
• 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. you can add the reserved tomato juice if more liquid is needed. continue to simmer for an additional 30 minutes.
• 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.