Best Damn Chili Recipe - Allrecipes.com
Best Damn Chili Recipe
  • READY IN ABOUT 3 hrs

Best Damn Chili

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"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 Edit and Save

Original recipe makes 12 servings Change 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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 2 hrs 15 mins
  • READY IN 2 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Jun 22, 2014

With the amount of tomato paste, it was very tomato-y, more than I typically like. Straightforward to make.

 
Oct 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.

 
Jan 08, 2014

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

 
Nov 06, 2013

WOW! Best chili I have ever had! I will be making this very often these cold months.

 
Mar 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.

 
Jan 23, 2014

Absolutely delicious. I did add half a can of tomato sauce & a can of Rotel tomatoes bc I like it "tomatoey", but it's an awesome recipe. Thank you!

 
May 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.

 

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Nutrition

  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 21.1 g
  • 33%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 1014 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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