Best Damn Chili

Best Damn Chili

17 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 50 m
Danny Jaye
Recipe by  Danny Jaye

“After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my fiance who hates chili.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. 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.
  2. 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; 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. Stir beef mixture into pepper mixture.
  3. 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. 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.
  4. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  5. 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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Reviews (17)

Rate This Recipe
*Sherri*
17

*Sherri*

I halved this recipe but still kept the whole onion and peppers. I also couldn't find a red jalapeno, so used a green. The spice was just perfect for us and really had a great flavored soup base. Our guest don't eat spicy food at all and although they cleaned their bowls, they said it was a wee bit more spicy than they would make, but did like it. I didn't make the sour cream topping, since our guest don't really like cilantro, but it does sound good.

AlabamaRed
10

AlabamaRed

Absolutely a great recipe. I could not find a red jalapeno pepper so I used two large red chili peppers. I increased the chili powder and cumin to 3 tablespoons each because I like mine a bit more spicy. I always use Conecuh Sausage in my chili recipes so I added 3/4 pound of that, fried and cut into small pieces. I did not have fire roasted tomatoes so I used 1 can of regular Rotel instead. I could not find a Anaheim pepper so I used a Poblano pepper instead. I cooked this in my Crock Pot for 6 hours. Other than these modifications I followed the recipe as written. I considered my personal recipe to be the best out there but this one beat me hands down. It will become my new recipe from now on. Simply a blue ribbon recipe for chili.

netkna
8

netkna

My new go-to chili recipe. It is perfect.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 21.1 g
  • 33%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 25.2 g
  • 50%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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