Name: Best Damn Chili
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
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

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Looking for a hearty and flavorful dish that is perfect for any occasion? Look no further than this Best Damn Chili recipe! Packed with bold flavors, easy to make, and sure to satisfy your cravings, this chili is a crowd-pleaser that will quickly become a favorite in your household.

Why You’ll Love This Recipe?

Bursting with great flavors that develop beautifully with each bite.
Quick and easy prep time, making it ideal for busy weeknights or meal prep.
Versatile dish that can be enjoyed on its own, over nachos, or as a topping for hot dogs.

Ingredient Notes:

Olive oil: Adds richness and depth to the chili.
Yellow onion, red bell pepper, Anaheim chile pepper, red jalapeno pepper: A flavorful combination of vegetables that provide a nice crunch and sweetness.
Garlic cloves: Enhances the overall taste of the dish.
Lean ground beef: Adds protein and heartiness to the chili.
Worcestershire sauce: Adds a savory umami flavor.
Beef bouillon cubes: Boost the beefy flavor of the dish.
Light beer: Adds depth and richness to the chili.
Crushed San Marzano tomatoes, fire-roasted diced tomatoes, tomato paste: A trio of tomato products that create a rich and thick base for the chili.
White wine: Adds a touch of acidity and complexity.
Chili powder, ground cumin, brown sugar, chipotle pepper sauce, dried basil, smoked paprika, salt, dried oregano, black pepper: A flavorful blend of spices that give the chili its signature taste.
Dark red kidney beans: A hearty addition that adds texture and fiber.
Sour cream, chopped fresh cilantro, ground cumin: Optional toppings for added creaminess and freshness.

Step-by-Step Instructions:

In a large pot, heat olive oil over medium heat. Add onions, bell pepper, Anaheim chile pepper, red jalapeno pepper, and garlic. Cook until softened.
Add ground beef and cook until browned. Drain any excess fat.
Stir in Worcestershire sauce, garlic powder, beef bouillon cubes, and beer. Cook for a few minutes.
Add crushed tomatoes, diced tomatoes, tomato paste, white wine, chili powder, cumin, brown sugar, chipotle pepper sauce, basil, paprika, salt, oregano, and black pepper. Stir to combine.
Add kidney beans and simmer for at least 1 hour.
Serve hot with a dollop of sour cream, a sprinkle of cilantro, and a dash of cumin.

Helpful Tips:

For a spicier kick, add more jalapeno peppers or chipotle pepper sauce.
Make a big batch and freeze individual portions for future meals.
Substitute ground turkey or chicken for a lighter version of this chili.

Expert Tips for the Best Results:

Allow the chili to simmer for a longer time to allow the flavors to meld together.
Use quality ingredients, such as San Marzano tomatoes and fresh spices, for the best taste.

Serving Suggestions:

Serve this delicious chili with a side of cornbread, over rice, or with a side of tortilla chips for dipping. Pair it with a cold beer or a glass of red wine for a complete meal.

Storage and Reheating Tips:

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the chili.

Frequently Asked Questions:

Can I make this chili vegetarian? Yes, simply omit the ground beef and add more beans or vegetables for a meatless version.
How can I adjust the spice level? Increase or decrease the amount of jalapeno peppers or chipotle pepper sauce to suit your preference.
Can I make this chili in a slow cooker? Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Can I freeze this chili? Yes, let the chili cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.

Conclusion:

This Best Damn Chili recipe is sure to become a staple in your kitchen with its bold flavors and ease of preparation. Whether you’re hosting a gathering or simply craving a comforting meal, this chili is a winner every time. Give it a try and let us know how it turns out!

Best Damn Chili

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Author: Emily
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6-8 servings
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

A hearty and flavorful chili recipe packed with lean ground beef, a variety of peppers, and a blend of spices. Perfect for a cozy night in or for feeding a crowd at a gathering.

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, bell pepper, Anaheim chile pepper, red jalapeno pepper, and garlic. Cook until vegetables are tender.

2. Add ground beef and cook until browned. Stir in Worcestershire sauce, garlic powder, beef bouillon cubes, and beer.

3. Mix in crushed tomatoes, diced tomatoes, tomato paste, white wine, chili powder, cumin, brown sugar, chipotle pepper sauce, basil, paprika, salt, oregano, and black pepper.

4. Simmer for 2 hours, stirring occasionally. Add kidney beans and continue to simmer for an additional 30 minutes.

5. Serve hot topped with a dollop of sour cream, fresh cilantro, and a sprinkle of ground cumin.