Recipe by Danny Jaye
"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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yellow onion, chopped
red bell pepper, chopped
Anaheim chile pepper, chopped
red jalapeno pepper, chopped
garlic cloves, minced
2 1/2 pounds
lean ground beef
garlic powder, or to taste
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
chipotle pepper sauce
2 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
2 (16 ounce) cans
dark red kidney beans (such as Bush's®)
chopped fresh cilantro
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.
With the amount of tomato paste, it was very tomato-y, more than I typically like. Straightforward to make.
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.
My new go-to chili recipe. It is perfect.
WOW! Best chili I have ever had! I will be making this very often these cold months.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Damn Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 190
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