Thursday, December 8, 2011

Chili & Beans Con Carne

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 Cups Beef Broth
2 (16 ounce) cans whole peeled
tomatoes, chopped, juice reserved
2 tablespoons garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon fresh cayenne pepper
2 teaspoons cumin
2 1/2 teaspoons fresh basil
1/2 teaspoon fresh oregano
2 tablespoons fresh parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce
1 can kidney beans
3 tablespoons corn meal
1/2 cup Beer

Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Add Broth continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, cumin 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, beer 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 corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.