Best Damn Chili
Ingreadient
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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 ½ pounds lean ground beef
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¼ 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 (14.5 ounce) can fire-roasted diced tomatoes
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1 (12 ounce) can tomato paste
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½ 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 ½ teaspoons dried basil
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1 ½ teaspoons smoked paprika
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1 teaspoon salt
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½ teaspoon dried oregano
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½ 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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½ teaspoon ground cumin
Direction
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Gather all ingredients.
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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.
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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.
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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.
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Stir beef mixture into pepper mixture.
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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, salt, oregano, and black pepper.
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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.
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Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
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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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Serve hot and enjoy!
