Ultimate Chili Con Carne


Number of Servings: 1 Batch
Prep Time:  30 Minutes

Cook Time:  2 Hours

Print Friendly, PDF & Email


2 onions, chopped
4 clove garlic, crushed
3 tablespoon olive oil
2 teaspoon ground cumin
1 tablespoon dried oregano
1 dash Sea salt and cracked black pepper
3 bay leaves
1 pound organic ground beef
2 tablespoon hot paprika
4 tablespoon hot chili powder
5 tablespoon malt vinegar
3 tablespoon sundried tomato puree
3 tablespoon tomato puree (or just use 6 tbsp tomato puree if don’t have sundried tomato paste)
2 can of diced plum tomatoes (14 oz)
1 19 oz cans red kidney beans (19 oz)
1 19 oz can black beans (19 oz)
300 milliliter good quality red wine
2 cup fresh cremini mushrooms, sliced
1 red pepper, diced
1 dash Tabasco
2 cup long grain rice
1 Aged cheddar, grated


Heat 3 tbsp olive oil in a large heavy saucepan or casserole dish. Add garlic and onion and sauté until softened. Add cumin, oregano, sea salt, cracked black pepper, and bay leaves and cook for 2 minutes. Add ground beef and brown all over.

In a small bowl, mix malt vinegar, paprika and chili powder together. Add to beef and stir for 1 minute longer. Add tomato puree, diced tomatoes, red kidney beans and wine. Add mushrooms, red pepper and red chili and season again.

Bring to a boil, then reduce heat and allow to simmer for 1.5 to 2 hours, stirring often. Serve alongside boiled long grain rice, grated aged cheddar, and Tabasco and crème fraiche.


TAGS:  Beef, Chili, Firlotte

Print Friendly, PDF & Email
By |2018-12-02T01:56:43-05:00November 18th, 2008|Recipe|Comments Off on Ultimate Chili Con Carne