Chili Con Carne

A hearty American beef chili simmered with beans, tomatoes and warm spices.

⏱️ Prep: 20 min🍳 Cook: 130 min

Nutrition

per per 360 g portion

500

Calories

32g

Protein

30g

Carbs

25g

Fat

4 tbsp	60 ml	Vegetable oil
1		Green bell pepper, chopped
1		Yellow onion, chopped
1200 g		Lean ground beef
2/3 cup	160 ml	Red wine
2		Beef bouillon cubes
2 16 oz cans		Whole peeled tomatoes, chopped, juice reserved
1 12 oz can		Tomato paste
4		Garlic cloves, crushed
2 tbsp	30 ml	Dried parsley
2.5 tsp	13 ml	Dried basil
2.5 tsp	13 ml	Chili powder
1.5 tsp	7.5 ml	Paprika
1 tsp	5 ml	Cayenne pepper
0.5 tsp	2.5 ml	Dried oregano
1 tsp	5 ml	Salt
0.5 tsp	2.5 ml	Black pepper
1 15 oz can		Kidney beans, drained
12 drops		Hot pepper sauce (e.g. Tabasco)
1 tsp	5 ml	Ground cumin
0.5 tsp	2.5 ml	Dried marjoram
1 cube		Dark chocolate

Heat the oil in a large saucepan over medium heat. Add the green pepper and onion; cook and stir until softened. Stir in the ground beef and cook until browned. Stir in the wine and crumble over the bouillon cubes; cook for a few minutes.
Stir in the chopped tomatoes, tomato paste and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper and oregano. Stir in the salt and pepper.
Bring to a boil over high heat. Reduce the heat to medium-low; cover and simmer for 90 minutes, stirring occasionally.
Stir in the kidney beans and hot pepper sauce. Add the 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 the chili and simmer for a further 10 minutes, or until the chili has thickened up.