A delicious and gluten-free peach cobbler. Delicious and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
Ingredients
- 4 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 ½ pounds lean ground beef
- ⅔ 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
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.
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- Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
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- 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.
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- 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.
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Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 8 g |
| Protein | 32 g |
| Saturated Fat | 9 g |
| Sodium | 1212 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it a lot! Added a couple chipotles in adobo… yum!
I added 1 1/2 TSP Cayenne Pepper and 12 ‘squirts’ of Tabasco to add some heat. I did everything else to the recipe and it came out perfect. I will use this recipe again.
This chili gets 20 stars.Every time we make it, I forget there are other foods in the world!!!
This is so good! I substituted 2/3 CUP Kettle & Fire Classic Beef bone broth for the bouillon and wine. I subbed pinto beans for kidney beans, and did 2 cans. (I left off the Tabasco and cayenne because of the smaller children). Still the best I’ve ever had. It disappeared and got raves from the crowd.
I downloaded Chef Jimmy’s recipe in 2009 and I absolutely love it to bits. So does everyone who’s eaten it. Thank you. Mods: I omit the Tobasco sauce, as it’s got good warmth from the other ingredients; I let folks add their own shake of red pepper flakes to taste.
A great recipe,
I have made this chili numerous times and it’s the best I’ve ever eaten. Don’t change a thing.
Really nice but I reduced the amount of heat. I found that that was a lot of spice for my palate.
My favorite go-to Chili Con Carne family approved recipe. Reduced ingredient amounts by 50% to suit 1.25 lbs. ground beef. Cornstarch in place of flour, added 1 tbsp. of brown sugar, topped with finely shredded Balderdash old cheddar cheese and a dollop of sour cream.
As other reviewers mentioned, this tastes more like sloppy joes than chili. Thankfully, with added cumin and cayenne, and more chili powder, it turns into a decent chili. Maybe be call it “beef and tomatoes soup base”, since it is a versatile platform to make into your own thing-maybe even a spaghetti sauce.
Four stars because the wife loved it, went back for seconds. That makes me happy. This is good, but I’d have put more chili powder in the recipe.
This is a good recipe. I only used half of the tomato paste. I also added a lot more chili powder! My total cooking time was 45 minutes.
Very nice, it is up to the individual about taste, so all my herbs were fresh from the garden, much better flavor to the dry stuff. The meat I did cote and fry with flour Used more red wine on place of other liquids.
Tasted more that spaghetti sauce than chili. Will freeze it and use it for spaghetti later
Absolutely lovely. But I did add 1/2 tsp cumin. Yes, I will use this again.
Delicious! The flavor is absolutely wonderful. Will definitely be making it again
Absolutely awesome !!!
Only add about half of the amount of tomato paste! It got soo acidic that I had to save it by adding sugar. It’s also not spicy at all. I added more cayenne pepper and another cube of beef-stock.
I’ve made this recipe many times for my work pot luck. A winner every time.
Fantastic!! The whole family loved it
We doubled the recipe and added two jalapeños. Was delicious with the right amount of kick.