Ingredients
8
8 servings
- •4 tablespoons vegetable oil
- •1 green bell pepper, chopped
- •1 yellow onion, chopped
- •2.5 pounds lean ground beef
- •0.66666668653488 cup red wine
- •2 beef bouillon cubes
- •2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
- •1 (12 ounce) can tomato paste
- •2 garlic cloves, crushed
- •2 tablespoons dried parsley
- •2.5 teaspoons dried basil
- •2.5 teaspoons chili powder
- •1.5 teaspoons paprika
- •1 teaspoon cayenne pepper
- •0.5 teaspoon dried oregano
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •1 (15 ounce) can kidney beans, drained
- •12 drops hot pepper sauce (e.g. Tabasco™)
- •3 tablespoons flour
- •3 tablespoons corn meal
- •0.5 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.
Nutritional Facts
Per 8 servings
- Calories: 495
- Carbohydrate: 29g
- Fat: 27g
- Fiber: 8g
- Protein: 32g
- Sugar: 9g
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