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 Summary

prep:
35 mins
cook:
2 hrs 15 mins
total:
2 hrs 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.

  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts

406 calories; protein 25.2g 51% DV; carbohydrates 27.6g 9% DV; fat 21.1g 33% DV; cholesterol 74.4mg 25% DV; sodium 1014.5mg 41% DV. Full Nutrition

Reviews (471)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2013
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. Read More
(143)

Most helpful critical review

Rating: 1 stars
04/21/2015
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. Read More
(34)
616 Ratings
  • 5 star values: 521
  • 4 star values: 59
  • 3 star values: 16
  • 2 star values: 11
  • 1 star values: 9
Rating: 5 stars
11/03/2013
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. Read More
(143)
Rating: 5 stars
09/11/2014
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. Everything else kept the same. Took to work for chili cook off and I got tons of compliments and was told several times, best chili they ever ate including my boyfriend! Oh...and I won the contest. I make this often now. Best chili ever!!! Read More
(131)
Rating: 5 stars
10/05/2013
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. Read More
(92)
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Rating: 5 stars
05/28/2014
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 it. It is hands down a winner and great tasting to boot. I prepared all the ingredients and fried the meat and veggies the night before, placed all the ingredients in the crockpot and put it in the fridge overnight. Cooked it over four hours on high in the crockpot the following day. The chili was nice and thick and tasty, cooked to perfection. Great choice. Read More
(72)
Rating: 4 stars
11/02/2016
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 direction and added diced Hatch green chilis and a 1.5 teaspoon of ground cinnamon. Now I got the "oh my gosh!"... I'm also using Mexican crema blended with cumin and cilantro to drizzle across the top and I am deep frying thin slices of the Hatch chilis to garnish for texture. I'm competing against 10 others so we'll see how I do! UPDATE: I took first place! Thanks again for the recipe... Read More
(52)
Rating: 5 stars
01/08/2014
My new go-to chili recipe. It is perfect. Read More
(45)
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Rating: 1 stars
04/21/2015
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. Read More
(34)
Rating: 5 stars
01/19/2016
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 this highly rated recipe. When I showed this to my wife for an ingredients run she thought I was nuts trying to make what sounds like a very spicy chili. Well I made a couple of minor mods and was very pleasantly surprised. My slightly modified version will be my new go to for chili. All of my kids liked it over grandma's recipe ad did all of my employees. 16 servings gone in the first 24 hours served and lots of compliments. No one complained that it was to spicy. Made a 36 serving batch of this chili since I have so many kids to feed and we like to freeze ready made meals. Since I have a variety of heat tolerances in my family I toned down the heat by only adding 1/2 of the chili powder the recipe called for. Also omitted the tomato paste as there were several people who had gripped about it. I also added cubed steak, pork sausage and black beans. Next time I'll make a bigger batch :) Read More
(34)
Rating: 5 stars
03/08/2014
I won the chili cook off at work with this recipe. It was very good.I used a dortmunder gold beer from Cleveland with mine.I also used great northern beans because I'm not a fan of kidney beans. Read More
(19)