Friday, March 19, 2010


Killer Chili

• 1 (1 pound) package bacon

• 3 pounds ground beef
• 4 cloves garlic, minced
• 2 cups red wine
• 3 (28 ounce) cans diced tomatoes
• 2 (14 ounce) cans tomato sauce
• 2 teaspoons vegetable oil
• 3 green bell peppers, chopped
• 4 stalks celery, chopped
• 2 onions, chopped
• 2 (19 ounce) cans kidney beans, rinsed and drained
• 2 (19 ounce) cans white beans, rinsed and drained
• 1 (19 ounce) can black beans, rinsed and drained
• 6 tablespoons chili powder
• 1/4 cup brown sugar
• 1/4 cup ground cumin
• 3 tablespoons paprika
• 2 tablespoons Italian seasoning
• 2 tablespoons distilled white vinegar
• 2 tablespoons dried basil
• 2 tablespoons dried minced onion
• 3 tablespoons dried parsley
• 2 tablespoons crushed red pepper flakes
• 4 teaspoons dried oregano
• 12 dashes hot pepper sauce (such as Tabasco®)
• salt and ground black pepper to taste (optional)


1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.

2. Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.

3. Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

Award Winning Chili Con Carne

• 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 wine
• 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


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.

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

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.

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.

No comments:

Post a Comment