20 000 Prize Winning Chili Con Carne Recipes

Steps:

• In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat.
• Brown remaining meat; pour off all fat except 2 Tbsps.
• Add onion, garlic; cook and stir until tender.
• Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
• Bring to boil; reduce heat and simmer covered 2 hours.
• Stir together flour and cornmeal; add warm water. Mix well.
• Stir into chili mixture. Cook covered 20 minutes longer.
• Serve hot.

Steps:

• 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.
• 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.

Steps:

• In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours.
• Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot.

Steps:

• 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.