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CookPal AI
Best Damn Chili

Best Damn Chili

Cost $20, save $15

Source: Recommended by CookPal

  • 135 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 🧅 1 yellow onion, chopped
    • 1 red bell pepper, chopped
    • 1 Anaheim chile pepper, chopped
    • 2 red jalapeno peppers, chopped
    • 🧄 4 garlic cloves, minced

  • Proteins

    • 2 ½ pounds lean ground beef

  • Condiments & Seasonings

    • ¼ cup Worcestershire sauce
    • 1 pinch garlic powder
    • 2 beef bouillon cubes
    • 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

  • Liquids

    • 1 (12 fluid ounce) can or bottle light beer
    • ½ cup white wine

  • Tomato Products

    • 🍅 1 (28 ounce) can crushed San Marzano tomatoes
    • 🍅 1 (14.5 ounce) can fire-roasted diced tomatoes
    • 1 (12 ounce) can tomato paste

  • Beans

    • 2 (16 ounce) cans dark red kidney beans

  • Toppings

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

STEPS

1

Gather all ingredients.

2

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.

3

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly.

4

Add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Cook until liquid is hot, scraping any browned bits from the skillet.

5

Stir beef mixture into the pepper mixture.

6

Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Add chili powder, 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 to develop flavors.

7

Mix kidney beans into the beef and vegetables. Simmer until beans are heated through.

8

Blend sour cream, cilantro, and ground cumin in a food processor until smooth.

9

Serve hot and enjoy the chili with prepared sour cream and toppings.

NUTRIENTS

Per 1 serving

🔥

406

Calories

  • 25
    Protein
  • 28
    Carbs
  • 21
    Fats

💡 For a spicier kick, use more jalapeno or a spicier chili powder.Serve with cheese or cornbread for an extra treat.Store leftovers in the refrigerator for up to 3-4 days.