Recipe By Danny Jaye
Published Mar 5th
Prep 35m Cook 2h 15m Additional - Ready In 2h 50m
Servings 12 servings Calories 406.3

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 finance who hates chili.

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

Cooking Directions

  1. 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. 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. 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. 4 Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  5. 5 Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts

  • Calories 406.3
  • Carbohydrate 27.6 g
  • Cholesterol 74.4 mg
  • Fat 21.1 g
  • Fiber 7 g
  • Protein 25.2 g
  • Saturated Fat 7.8 g
  • Sodium 1014.5 mg
  • Sugar 7.4 g


  1. Delicious. Made exactly as directed (other than I only added 4 oz tomato paste) To all the reviewers who modified the recipe (other than the amount of tomato paste which must be a mistake), once you change the recipe, you are not reviewing this recipe anymore, but your own modified take of it. We want - Read more ...
  2. Really good recipe with good depth of flavor. Although it seemed to be missing that umami element that makes you go, "oh my gosh!" and I'm entering it into a contest tomorrow being judged by some local celebrity chefs (I'm in Nashville). So I decided to take it in a bit of a Sante Fe - Read more ...
  3. I am the primary cook in my house and cooking is kinda a hobby of mine. Needles to say my 8 kids eat well. I have been using a recipe that my mom used to make that I had tweaked over the years. But decided it was time to try something new as and found - Read more ...
  4. The tomato paste was "way to much", it over powers the other spices. My advice is to start with about 4,OZ and add to it if not delete it altogether.
  5. My boyfriend raves about his ex girlfriends chili and I've never made chili before. I had to search and search for the perfect recipe to show her up. Lol found this recipe and decided to try it. I couldn't find red peppers so I used 3 jalapeños. I added a can of rotel chipotle tomatoes. - Read more ...
  6. I had to find a chili recipe for my office's chili cook off and found this recipe. Read the reviews, especially about the one that claimed to have won their work's cook off and decided to make it. Imagine my delight when I too won the chili cook off. Everyone at the office raved about - Read more ...
  7. My new go-to chili recipe. It is perfect.
  8. 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 - Read more ...
  9. 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, - Read more ...
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