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Best Damn Chili
Best Damn Chili
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Spicy beef chili with sweet/hot peppers for easy stove or slow cooker cooking, perfect for a crowd-pleasing meal.
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
  • 2.5 pounds lean ground beef
  • 0.25 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
  • 0.5 cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2.5 teaspoons dried basil
  • 1.5 teaspoons smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 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
  • 0.5 teaspoon ground cumin
Instructions:
  • Assemble all the ingredients needed.
  • In a large pot over medium heat, sauté onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in oil until they are soft.
  • Heat a large skillet over medium-high heat. Brown and crumble the beef in the hot skillet, stirring occasionally, for 5 to 7 minutes.
  • Pour in the Worcestershire sauce and garlic powder. Sprinkle in the bouillon cubes over the beef and pour in the beer. Cook and stir, scraping up any browned bits from the bottom of the skillet, until the liquid is hot, approximately 3 minutes.
  • Incorporate the beef mixture into the peppers.
  • Combine crushed tomatoes, diced tomatoes, tomato paste, and wine with the beef mixture. Add chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper for a flavorful blend.
  • Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 90 minutes until the meat and vegetables are tender and the chili is flavorful, stirring occasionally.
  • Combine the kidney beans with the savory beef and vegetables, allowing the flavors to meld together beautifully as they simmer for an additional 30 minutes until the beans are warmed through.
  • In a food processor, blend sour cream, cilantro, and the remaining 1/2 teaspoon cumin until smooth. Enjoy the creamy mixture with chili.
  • Enjoy while it's hot!

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