Award Winning Chili Con Carne Recipe

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!

Awesome, substitued 1-1/2 Poblano plus one jalepeno for the green pepper, no hot pepper sauce,no cayenne pepper. Used Rotel diced tomatoes instead of whole peeled tomatoes. Used black beans in place of red kidney beans. Prepared in 45 minutes and placed in slow-cooker, low heat for 6 hours. Weight Watcher points = 12 points per serving. Prepared Jiffy Corn Muffin mix to go with this.

Cook off the tomato paste with vegetables before adding liquid. Omit soup cubes; use homemade stock. Instead of flour or corn meal as thickeners, use pork ears and/ or pig tails; the collagen breaks down for a better mouth feel.

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.

Had a craving and this recipe hit the spot. I included cinnamon and cumin and it was perfect. Didn't need the cornflour or flour. I was in a rush so only cooked it for about an hour and it was still super tasty. Thanks!

I'm giving this a full five stars, it was that good. Added 2 small very finely chopped carrots and celery sticks (as long as they are very finely chopped it's an amazing addition) and now and again I add a bit of squash. Also add a can of corn to the mix, bay leaf and cumin. Left out the flour etc, just boiled a bit more to evaporate extra moisture. Really really good. Excellent recipe thanks! A firm favourite in this house :)

I made this a few days ago and I made it with chicken instead. I substituted the beef cubes and beef with chicken cubes and chicken. I used a red pepper cause I don't like green pepper. Instead of the parsley I used 1/2 tsp of thyme. I substituted the Tabasco for 1/2 chipotle and 1/2 cumin. And instead of all the thickening agents, I put in 1/2 cup low-fat yoghurt. It was extremely good and my partner really loved it. He said it was the best chili I ever made. Try my version out!

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 made this for the first time the other night. It was so good. Added 2 small very finely chopped carrots and celery sticks (as long as they are very finely chopped it's an amazing addition) and now and again I add a bit of squash. Also add a can of corn to the mix, bay leaf and cumin. Left out the flour etc, just boiled a bit more to evaporate extra moisture. Really good this!

Great Chili! I didn't have red wine or onion, so I substituted it with some worcestershire sauce andpaprika when browning the meat. Also I only had red and yellow bell peppers, so I threw both of them in. I also tossed in some fresh parsley, ground cumin, lots of black pepper and eliminated the flour and cornmeal (also the water). I couldn't wait for the simmering, so I cooked it uncovered in med. heat for 30 mins. Voila!

I doubled this recipe for family gathering yesterday and everyone loved it! Will definitely make it again. I omitted the tomato paste and used the flour, cornmeal, water to thicken. I used more cayenne pepper, adding as it cooked. After bringing all to a boil, I simmered it for 7 hrs, stirring every so often.

I like to add a can of baked beans as well as the kidney beans and also a small can of stems and pieces white 🍄 mushrooms.

Chili should be smooth, slightly sweet, and barely spicy. This recipe is overpowered with spicey ingredients that make the chili taste like a bowl of chili pepper, cayenne pepper, and salt. I'm sorry but this is NOT the delicious chili con carne grew up with. Wayyyyy too many fancy spices.

I have made this twice now. The first time, it was way too spicy the second day because I used chipotle powder instead of chili powder. I also found I don't need to add that water, cornmeal, and flour. My chili is thick as is. But I use diced tomatoes, no paste. Ease up on those spices till you know your spice level. This time I put in chorizo and a shake of chipotle. should be just right. Oh! forgot to mention no wine in my chili

I made this recipe and was ok ! I’m not sure what chilli powder is ? Here in the uk chilli powder is made from hot chilli pepper’s that are ground. So with the cayenne powder and Tabasco it would be ridiculously hot ! I’m told chilli powder in us is something totally different! I can anyone advise please

No!

So tasty and the family LOVED it!! I didn't have beef stock so used Worcestershire sauce like one of the reviews suggested. I ad libbed a bit with the spices as well and it tasted great. I was a bit nervous for the corn meal/flour addition as it was tasting so good and I'd made corn bread so I didn't do that part. I'll try it next time though.

Can’t get enough of this recipe.

I had entered a chili cook off and didn’t place with tried and true recipe. I used this recipe with a couple of changes and won a second place ribbon. Every family member loved it.

It tasted like chili, it was just far from the best i've had. I've never had chili that had wine in it before, and i don't think it matches the flavor notes i am looking for in a chili. I won't be making this recipe again.