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.
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 substituted ground turkey: Calories: 364 per serv.
Sour Cream topping: 27 Calories per serving
Will freeze the rest!
This had some unorthodox directions so I changed the order of some of the steps to suit my cooking style. It had nice flavor but needs to be punched up a little bit. I didn't add chipotle sauce because I didn't want it to be too spicy and it was just right for kids but I think it could use a little more spice. I didn't add the can of diced tomatoes and I'm glad that I didn't because the consistency of the chili was perfect. Maybe a little more chili powder and other spices next time. I think I will use red wine next time, liked the beer flavor. I also only used one can of the kidney beans and that was perfect for us.
* 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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