Chili con carne, with tomatoes and wine recipe

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Another classic chili con carne recipe that uses ground beef, the typical chili spices, tomatoes and red wine, among other ingredients. The chili is cooked slowly, for about 4 hours but the result is worth the wait. For a complete meal, serve this dish with fried rice,  tortillas or mashed potatoes.
Preparation time: 15 minutes, Cooking time: 240 minutes, Serves: 10 


2 lb ground beef (use shoulder, chuck or round steak)
1 large onion, roughly chopped
6 cloves garlic, finely chopped

1 Tbsp dried oregano
1 Tbsp dried ground cumin
2 Tbsp chili powder (adjust quantity to taste)
2 tsp fresh ground black pepper
Salt to taste

3 cups fresh tomatoes, coarsely chopped
1 cup tomato puree
1 cup beef broth
1 cup red wine

1 to 2 Tbsp honey
2 cans red kidney beans, rinsed and drained

To serve
Grated cheddar cheese
Sour cream
Chopped green onions


In a large skillet or cooking pot over medium to high heat add the ground beef and onion and cook stirring often, until brown. Use a wooden spoon to break up any lumps that form. Add the garlic and cook for 1 or 2 minutes more.

Add the oregano, cumin, chili powder, pepper and salt and cook for 2 minutes, stirring constantly.

Add the chopped tomatoes, tomato puree, beef broth and wine. Stir well, reduce heat to low and simmer covered for 3 to 3 1/2 hours, stirring every 30 minutes. If the sauce becomes too dry at any time, add more beef broth, wine or water and stir.

Add the honey, red kidney beans and simmer for 30 minutes more. Taste and adjust with more salt and pepper, to taste.

Serve chili in individual dishes topped with cheese and finely chopped spring onions, with sour cream on the side.

To get the most flavour out of the chili, cool and refrigerate overnight. This will allow the flavours to develop. To serve, reheat chili over medium heat or in the microwave.

Notes and tips

To thicken chili that comes out too thin, add some yellow corn flour disolved in water and stir.

If your chili is too salty, add a potato and cook it for a while, then discard it. The potato will absorb a lot of the salt from the chili.
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