Award Winning Chili Con Carne

Award Winning Chili Con Carne


"This chili 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."

Ingredients 2 h 35 m {{adjustedServings}} servings 495 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1212 mg
  • 48%

Based on a 2,000 calorie diet

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  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.
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Reviews 67

  1. 78 Ratings


This is the first recipe my family has truly disliked. They ask me not to "ever" make it again. They said all you could taste was tomato paste and tomatoes. There was NO cumin in this recipe. Most chili recipes call for cumin. No beer either. Guess that's what happens when you follow the recipe EXACTLY and not make any adjustments from reviewers (minor adjustment was to only add 5 drops of tabasco instead of 10). I figured since it said "Award Winning" that meant something. I guess not everyone has the same tastes when it comes to chili's. I have made SEVERAL chili recipes from this site and they have enjoyed all of them on star level of 4 or 5.


This is just such a great chili recipe! I have one of my own that I have been making for years but this one just looked better so I gave it a try. I wanted to stick to ChefJimmy's recipe but ended up playing with it just a little...I always fry my spice off with the onion to avoid any raw chili taste - this also seems to intensify the flavours. About 10 mins on a low heat does the trick. I used a red and yellow pepper as I am not a fan of green. I added cumin and cinnamon simply because I LoVe those flavours. I added more tinned tomarto because we like our chili a little soupy... This clings to the pasta I serve it on. My only other addition was a handful of coriander again because I LoVe the flavour. Served topped with a good sharp greated cheese and sour cream. This is the best chili I have ever made and it is much, much better than mine. Thanks ChefJimmy! Hope you don't mind all the additions! Smiles from Australia!


I made this for the first time the other night. The flavor was phenomenal (I tried the cinnamon idea from below, which gave it a yummy kick), and it was pretty easy to make. The only problem was that it was ridiculously thick, even after adding all the additional tomato juice. My husband laughed when I told him that we were supposed to add the flour and cornmeal at the end to "thicken it up" since it was already almost dough-y anyway. Since I'm pretty new to the whole cooking business, I was afraid to add anything for fear that I would ruin the flavor. Any suggestions for an easy way to thin it out while retaining the flavor?