CHILI CON CARNE

Happy Thanksgiving, hoping everyone had a wonderful gathering with family or friends.  There is so much to be thankful for:  family, friends,  a roof over our heads, food in our home and the fresh clean air we breathe.  This year we celebrated with my brother's family -  my nephew just recently got engaged and we were finally able to meet the 'newest addition to be'.  So good to have the house full, full of laughter,  lots of hugs, lots of memories to hold close in the years to come.  We ended the day with a beautiful sunset walk along the ocean to burn off a few of the calories from our dinner. 

It's been too many years since we have spent Thanksgiving with any our family both immediate and extended.   It really is a 'smorgasborg ' of flavours both in family members and food!   So very, very  thankful..... for all my family.

Today's recipe is one that is hearty, filling and simple to put together.  With the days getting cooler it's time to  bake some bread and enjoy it  with some Chili Con Carne.

Chili Con Carne

 

The ingredients you will need.

 

  a few more ingredients,

I'm using kidney beans that I made the day before.

 Vegetables simmering in tomatoes and seasonings.

 

The flour and cornmeal  have been added . - it is looking nice and thick and...smells so good!

 

Served in homemade wholewheat bread bowls with a pinch of shredded cheese.

 

CHILI CON CARNE RECIPE

 

Makes: 8 - 10 servings

4 tablespoons vegetable oil

1 green bell pepper, chopped

1 yellow onion, chopped

1/2 cup quinoa (optional)

2 vegetarian 'beef' flavored bouillon cubes

2/3 cup red wine (optional) or use some red wine vinegar to taste

2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved

4-5 garlic cloves, crushed

1 (12 ounce) can tomato paste

1 1/2 teaspoons smoked paprika

2 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

2 1/2 teaspoons dried basil

1/4 cup fresh parsley

1/2 teaspoon black pepper

1 teaspoon salt

12 drops hot pepper sauce

1 (15 ounce) can kidney beans, drained or 2 cups homemade beans

3 tablespoons flour

3 tablespoons corn meal

1/2 cup water

Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. 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. Add the quinoa. 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, 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 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.

 

'One of the best feelings in the world

is knowing your presence and absence

  both mean something to someone.'