Best Damn Chili

Looking for the perfect chili recipe that’s bursting with flavor and easy to make? Look no further than this Best Damn Chili recipe! Whether you’re hosting a game day party or simply craving a comforting meal, this chili is sure to impress.

Why You’ll Love This Recipe?

1. Rich flavors: This chili is packed with a delicious blend of spices and ingredients that come together for a hearty and satisfying dish.
2. Quick prep time: With simple ingredients and straightforward instructions, you can have this chili on the table in no time.
3. Perfect for meal prep: Make a big batch of this chili and enjoy it throughout the week for quick and convenient meals.

Ingredient Notes:

• Olive oil: Used for sautéing the vegetables and adding richness to the dish.
• Ground beef: Provides protein and a meaty texture to the chili.
• Various peppers: Add heat and depth of flavor to the chili.
• Canned tomatoes and tomato paste: Create a rich and thick base for the chili.
• Spices: A blend of chili powder, cumin, paprika, and more for that classic chili flavor.
• Kidney beans: Add texture and protein to the dish.
• Sour cream and cilantro: Garnishes that add a cool and fresh contrast to the spicy chili.

Step-by-Step Instructions:

1. Heat olive oil in a large pot and sauté onions, peppers, and garlic until softened.
2. Add ground beef and cook until browned, breaking it up as it cooks.
3. Stir in Worcestershire sauce, spices, and beef bouillon cubes.
4. Pour in beer, tomatoes, tomato paste, and wine, then simmer for flavors to meld.
5. Add kidney beans and simmer until heated through.
6. Serve hot with a dollop of sour cream and a sprinkle of cilantro.

Helpful Tips:

• For extra depth of flavor, try adding a splash of coffee or cocoa powder to the chili.
• Swap out the beef for ground turkey or chicken for a lighter alternative.
• Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

Expert Tips for the Best Results:

1. Allow the chili to simmer for at least an hour to let the flavors develop and meld together.
2. Adjust the spice level to your preference by adding more or less of the jalapeno and chipotle sauce.

Serving Suggestions:

Serve this chili with a side of cornbread, over rice, or with a sprinkle of cheese on top. Pair it with a cold beer or a glass of red wine for a delicious meal.

Storage and Reheating Tips:

To reheat, simply warm the chili on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it’s too thick.

Frequently Asked Questions:

1. Can I make this chili vegetarian? Yes, simply omit the ground beef and add extra beans or tofu for protein.
2. How spicy is this chili? You can control the heat by adjusting the amount of jalapeno and chipotle sauce you add.
3. 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 4-6 hours.
4. Is this chili freezer-friendly? Yes, portion out leftovers into freezer-safe containers and freeze for up to 3 months.

Conclusion:

With its bold flavors and easy preparation, this Best Damn Chili recipe is a must-try for any chili lover. Whip up a batch for your next gathering or cozy night in, and enjoy the delicious and comforting flavors of this classic dish. Share your feedback and let us know how it turns out!

Best Damn Chili

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This Best Damn Chili recipe is packed with flavor from a mix of peppers, spices, and savory ingredients like ground beef and beans. It’s the perfect hearty dish for a chilly night.

• Author: Touria Elkoudssi
• Prep Time: 15 mins
• Cook Time: 2 hours
• Total Time: 2 hours 15 mins
• Yield: 8–10 servings 1x
• Category: Main-course
• Method: Stovetop
• Cuisine: American

Ingredients

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Main 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®)

Garnish:

• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

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Instructions

1. Sauté Vegetables: In a large pot, heat olive oil and sauté onion, bell pepper, Anaheim chile pepper, red jalapeno pepper, and garlic until softened.
2. Add Beef: Add ground beef and cook until browned.
3. Season: Stir in Worcestershire sauce, garlic powder, beef bouillon cubes, and beer. Add crushed tomatoes, diced tomatoes, tomato paste, white wine, chili powder, cumin, brown sugar, chipotle pepper sauce, basil, paprika, salt, oregano, black pepper, and kidney beans.
4. Simmer: Bring to a boil, then reduce heat and simmer for at least 2 hours.
5. Serve: Serve hot with a dollop of sour cream, chopped cilantro, and a sprinkle of ground cumin.

Notes

• You can adjust the spice level by adding more or less chili powder and jalapeno peppers.
• This chili tastes even better the next day as the flavors meld together overnight.

Nutrition

• Serving Size: 1 bowl
• Calories: 400 kcal
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 28 g
• Cholesterol: 80 mg