Best Damn Chili

Ingredients

• 2 lb Ground Beef (80% lean, broken into chunks)
• 1 large Onion (peeled and diced)
• 1 large Green Bell Pepper (seeded and diced)
• 1 large Red Bell Pepper (seeded and diced)
• 3 cloves Garlic (minced)
• 12 oz Beer (light lager or amber, for deglazing)
• 2 tbsp Chili Powder (mild to medium heat)
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 tsp Brown Sugar
• 1 tsp Dried Basil
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• 28 oz San Marzano Tomatoes (crushed by hand)
• 14.5 oz Fire‑Roasted Diced Tomatoes (canned)
• 2 tbsp Tomato Paste
• 2 cubes Beef Bouillon Cubes (dissolved in 1 cup hot water)
• 1 tbsp Chipotle Pepper Sauce (or chipotle hot sauce)
• 15 oz Kidney Beans (drained and rinsed)
• ½ cup Sour Cream (full‑fat for best flavor)
• 2 tbsp Fresh Cilantro (chopped)
• 1 cup Shredded Cheddar Cheese (for topping)
• 1 small Jalapeño (thinly sliced, optional)
• 1 tbsp Fresh Lime Juice (optional brightening)

Instructions

1. Prep the vegetables

   Dice the onion, green bell pepper, red bell pepper and mince the garlic. Set aside.

   Time: PT10M

2. Sauté vegetables

   Heat a splash of oil in the pot over medium heat. Add the diced onion, both peppers and garlic. Cook, stirring occasionally, until the onions become translucent and the peppers are softened, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Remove vegetables

   Using a slotted spoon, transfer the softened vegetables to a bowl and set aside.

   Time: PT2M

4. Brown the beef

   Add the ground beef to the empty pot. Let it sit untouched for 2‑3 minutes to develop a crust, then break it up with a spoon and continue cooking until fully browned, about 6‑7 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

5. Deglaze with beer

   Pour the 12 oz of beer into the pot, scraping up any browned bits from the bottom. Let it reduce for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Add spices and aromatics

   Stir in chili powder, cumin, garlic powder, oregano, smoked paprika, brown sugar, dried basil, salt and pepper. Cook 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium heat

7. Add tomato base and broth

   Add crushed San Marzano tomatoes, fire‑roasted diced tomatoes, tomato paste, dissolved beef bouillon, and chipotle pepper sauce. Mix well.

   Time: PT3M

   Temperature: Medium heat

8. Return vegetables and simmer

   Return the sautéed vegetables to the pot. Bring the mixture to a gentle boil, then reduce to low simmer. Cover and let cook for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low simmer

9. Prepare cilantro sour cream topping

   While the chili simmers, combine sour cream, chopped cilantro, cumin and optional jalapeño in a food processor. Pulse until smooth.

   Time: PT5M

10. Add beans and finish cooking

    Stir in the drained and rinsed kidney beans. Cover and continue to simmer for another 20 minutes until beans are heated through and the chili thickens.

    Time: PT20M

    Temperature: Low simmer

11. Final seasoning and serve

    Taste the chili and adjust salt or pepper if needed. Ladle into bowls, top with shredded cheddar, sliced jalapeño, and a dollop of the cilantro sour cream.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g