Best Damn Chili
photo by AmyZoe
- Ready In:
- 2hrs 35mins
- Ingredients:
- 28
- Serves:
-
10-12
ingredients
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 anaheim chili, chopped
- 2 red jalapeno chiles, chopped
- 4 garlic cloves, minced
- 2 1⁄2 lbs lean ground beef (I used sausage)
- 1⁄4 cup Worcestershire sauce
- 1 pinch garlic powder, to taste
- 2 beef bouillon cubes
- 12 ounces light beer
- 28 ounces crushed tomatoes
- 14 1⁄2 ounces fire-roasted tomatoes
- 12 ounces tomato paste
- 1⁄2 cup white wine
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon chipotle hot sauce
- 2 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons smoked paprika
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 32 ounces dark red kidney beans (I rinsed and drained although recipe wasn't specific)
- 1 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 1⁄2 teaspoon ground cumin
directions
- Heat oil in a large pot over medium heat.
- Cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add worcestershire sauce and garlic powder.
- Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture.
- Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, oregano, 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, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.