Ingredients

• 4 tablespoons vegetable oil
• 1 green bell pepper , chopped
• 1 yellow onion , chopped
• 2.5 pounds lean ground beef
• 0.67 cups red wine
• 2 beefs bouillon cubes
• 2 , 16 ounce
• 1 , 12 ounce
• 2 garlics cloves , crushed
• 2 tablespoons dried parsley
• 2.5 teaspoons dried basil
• 2.5 teaspoons chili powder
• 1.5 teaspoons paprika
• 1 teaspoon cayenne pepper
• 0.5 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 , 15 ounce
• 12 dropss hot pepper sauce , e.g. Tabasco
• 3 tablespoons flour
• 3 tablespoons corn meal
• 0.5 cups water

Instructions

1. 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.
2. 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.
3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
4. 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.
5. 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.

Nutrition per serving