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

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.

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 1/2 pounds lean ground beef

– 1/4 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

– 1/2 cup white wine

– 2 tablespoons chili powder

– 2 tablespoons ground cumin

– 1 tablespoon brown sugar

– 1 tablespoon chipotle pepper 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

– 2 (16 ounce) cans dark red kidney beans (such as Bush’s®)

– 1 cup sour cream

– 3 tablespoons chopped fresh cilantro

– 1/2 teaspoon ground cumin

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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.

Notes

– For a spicy kick, add more chipotle pepper sauce or jalapeno peppers.

– To make it vegetarian, substitute the ground beef with lentils or additional beans.

Nutrition

Serving Size: 1 serving
Calories: 497
Sugar: 7g
Sodium: 1122mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 29g
Fiber: 8g
Protein: 38g
Cholesterol: 112mg