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Chili Con Carne

Chili Con Carne


  • Extra virgin olive oil for pan
  • 1 medium onion, finely diced,
  • 1 lb ground beef
  • 2 1/2 tsp chili powder (more or less to taste)
  • 2 tsp cumin
  • 1/2 tin tomato paste
  • 4 cups of beef broth
  • 1 tin diced tomatoes
  • 1 tin red kidney beans, rinsed well



  • Heat oil in a large French oven
  • Cook onion until just translucent
  • Add beef, cooking and stirring to break it up until well browned
  • Add chili powder and cumin, stirring to coat
  • Add tomato paste, stirring to coat, cook for a few minutes to allow paste to brown
  • Add tinned tomatoes, beef broth and kidney beans, set temp to simmer, cover partially and allow to cook for an hour or more.  The longer the better!
  • Adjust seasoning as necessary
  • Serve with fresh chopped parsley and a dollop of sour cream.