Best Damn Chili

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Description

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Ingredients

  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 ½ pounds lean ground beef
  • ¼ cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 ½ teaspoons dried basil
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 (16 ounce) cans dark red kidney beans (such as Bush’s®)
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin

Instructions

  1. Heat oil in a large pot over medium heat; cook and stir onion
  2. bell pepper
  3. Anaheim pepper
  4. jalapeno peppers
  5. and garlic in the hot oil until softened.
  6. Meanwhile
  7. heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly
  8. 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook
  9. scraping any browned bits from the bottom of the skillet
  10. until liquid is hot
  11. about 3 minutes. Stir beef mixture into pepper mixture.
  12. Stir crushed tomatoes
  13. diced tomatoes
  14. tomato paste
  15. and wine to the beef mixture. Season with chili powder
  16. 2 tablespoons cumin
  17. brown sugar
  18. pepper sauce
  19. basil
  20. paprika
  21. salt
  22. oregano
  23. and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili
  24. about 90 minutes
  25. stirring occasionally.
  26. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot
  27. about 30 minutes more.
  28. Blend sour cream
  29. cilantro
  30. and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Prep Time: 35 mins

Cook Time: 2 hrs 15 mins

Total Time: 2 hrs 50 mins

Servings: 12

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