Best Damn Chili
Description
A spicy ground beef chili with an assortment of sweet and hot peppers that's easy to make on your stove or in your slow cooker for a crowd-pleasing meal.
Ingredients
•
4 tablespoons olive oil
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1 yellow onion, chopped
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1 red bell pepper, chopped
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1 Anaheim chile pepper, chopped
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2 red jalapeno pepper, chopped
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4 garlic cloves, minced
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2 1/2 pounds lean ground beef
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1/4 cup Worcestershire sauce
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1 pinch garlic powder, or to taste
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2 beef bouillon cubes
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1 (12 fluid ounce) can or bottle light beer (such as Coors®)
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1 (28 ounce) can crushed San Marzano tomatoes
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1 (12 ounce) can tomato paste
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1/2 cup white wine
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2 tablespoons chili powder
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2 tablespoons ground cumin
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1 tablespoon brown sugar
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1 tablespoon chipotle pepper sauce
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2 1/2 teaspoons dried basil
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1 1/2 teaspoons smoked paprika
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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2 (16 ounce) cans dark red kidney beans (such as Bush's®)
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1 cup sour cream
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3 tablespoons chopped fresh cilantro
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1/2 teaspoon ground cumin
Directions
1
Gather all ingredients.
2
Heat oil in a large pot over medium heat. Add onion, bell pepper, Anaheim pepper, jalapeños, and garlic; cook and stir until softened.
3
Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
4
Add Worcestershire sauce and garlic powder; crumble bouillon cubes over beef. Add beer; continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
5
Stir beef mixture into pepper mixture.
6
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine into beef mixture; season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
7
Bring chili to a boil; reduce heat to medium-low. Cover the pot; simmer until meat and vegetables are very tender and flavors have developed, about 90 minutes, stirring occasionally.
8
Stir kidney beans into chili; simmer until beans are hot, about 30 minutes more.
9
Blend sour cream, cilantro, and remaining ½ teaspoon cumin in a food processor until smooth; serve with chili.
10
Serve hot and enjoy!