Award Winning Chili Con Carne


This chili con carne recipe is many years in the making, and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese and use corn chips for dipping.

Close up on a large bowl of chili con carne, topped with shredded cheddar cheese and green onions.
Prep Time:
15 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 35 mins


  • 4 tablespoons vegetable oil

  • 1 green bell pepper, chopped

  • 1 yellow onion, chopped

  • 2 ½ pounds lean ground beef

  • 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 ½ teaspoons dried basil

  • 2 ½ teaspoons chili powder

  • 1 ½ teaspoons paprika

  • 1 teaspoon cayenne pepper

  • ½ teaspoon dried oregano

  • 1 teaspoon salt

  • ½ 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

  • ½ cup water


  1. 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.

    Green pepper, onion, ground beef, wine and bouillon cubes cooking together in a saucepan.

    Dotdash Meredith Food Studios

  2. Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.

    Chopped tomatoes, tomato paste, garlic and seasonings added to beef mixture.

    Dotdash Meredith Food Studios

  3. Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.

  4. 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.

    Kidney beans and hot pepper sauce added to saucepan.

    Dotdash Meredith Food Studios

  5. 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.

    Chili has thickened up after adding the flour, cornmeal and water mixture.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

495 Calories
27g Fat
29g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 495
% Daily Value *
Total Fat 27g 35%
Saturated Fat 9g 45%
Cholesterol 86mg 29%
Sodium 1212mg 53%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 27%
Total Sugars 9g
Protein 32g
Vitamin C 34mg 171%
Calcium 101mg 8%
Iron 7mg 36%
Potassium 1081mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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