Best Damn Chili Recipe

Name: Best Damn Chili
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Ingredients: 4 tablespoons olive oil; 1 yellow onion, chopped; 1 red bell pepper, chopped; 1 Anaheim chile pepper, chopped; 2 red jalapeno pepper, chopped; 4 garlic cloves, minced; 2.5 pounds lean ground beef; 0.25 cup Worcestershire sauce; 1 pinch garlic powder, or to taste; 2 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 tomato paste; 0.5 cup white wine; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon brown sugar; 1 tablespoon chipotle pepper sauce; 2.5 teaspoons dried basil; 1.5 teaspoons smoked paprika; 1 teaspoon salt; 0.5 teaspoon dried oregano; 0.5 teaspoon ground black pepper; 2 (16 ounce) cans dark red kidney beans (such as Bush's®); 1 cup sour cream; 3 tablespoons chopped fresh cilantro; 0.5 teaspoon ground cumin

Cook Time: 135 minutes

If you're searching for the ultimate chili recipe, your search ends here! This recipe delivers a hearty and flavorful chili that's just the right balance of spice and comfort. With a long list of ingredients, it might seem like a lot at first glance, but trust us - the combination is worth it. You'll likely find yourself craving more once it's gone. And you might want to make a double batch, because this chili has a way of disappearing fast!

How to Make Chili

Follow the steps below for a chili thats packed with flavor and ready to impress:

Step 1: Saut the Vegetables

In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the chopped onion, red bell pepper, Anaheim pepper, jalapeos, and minced garlic. Cook and stir until the vegetables have softened, about 5-7 minutes.

Step 2: Brown the Ground Beef

While the vegetables are cooking, heat a large skillet over medium-high heat. Add 2 pounds of lean ground beef and cook, breaking it apart with a spoon, until browned and crumbly, about 5-7 minutes. Stir in cup Worcestershire sauce and a pinch of garlic powder. Crumble 2 beef bouillon cubes over the beef, then pour in 12 oz of light beer. Cook for 3 minutes, scraping up any browned bits from the bottom of the skillet. Once the beef mixture is ready, add it to the pot with the sauted vegetables.

Step 3: Add Tomato Products and Seasonings

Stir in 1 can (28 oz) of crushed San Marzano tomatoes, 1 can (14.5 oz) of fire-roasted diced tomatoes, and 1 can (12 oz) of tomato paste. Pour in cup of white wine. Season the mixture with 2 tablespoons of chili powder, 2 tablespoons of ground cumin, 1 tablespoon of brown sugar, 1 tablespoon of chipotle pepper sauce, 2 teaspoons of dried basil, 1 teaspoons of smoked paprika, 1 teaspoon of salt, teaspoon of dried oregano, and teaspoon of ground black pepper. Stir everything together to combine well.

Step 4: Simmer the Chili

Bring the chili mixture to a boil, then reduce the heat to medium-low. Cover the pot and let the chili simmer for about 90 minutes, stirring occasionally. This allows the flavors to blend and the meat and vegetables to become tender. After 90 minutes, stir in 2 cans (16 oz each) of dark red kidney beans. Continue to simmer for another 30 minutes to heat the beans through.

Step 5: Make the Crema

While the chili is simmering, prepare the crema. In a blender or food processor, combine 1 cup of sour cream, 3 tablespoons of chopped fresh cilantro, and teaspoon of ground cumin. Blend until smooth.

Step 6: Serve the Chili

Once the chili is ready, serve it hot, topped with a generous spoonful of the cilantro crema. You can also add other toppings of your choice, like shredded cheese, chopped onions, or sliced jalapeos. Enjoy!

How to Thicken Chili

If you prefer your chili thicker, there are several ways to achieve the perfect consistency:

Simmer Longer: The easiest way to thicken your chili is to let it simmer longer. The longer it cooks, the more liquid will evaporate, thickening the chili naturally.
Use a Thickening Agent: If you're short on time, you can use a thickening agent like cornmeal, cornstarch, or all-purpose flour. Add 1 tablespoon of cornmeal directly into the pot and simmer for an additional 10 minutes, or make a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water. Gradually whisk the slurry into the chili, then simmer for another 10 minutes.
Add More Beans or Vegetables: Adding extra beans or starchy vegetables like potatoes can also help thicken your chili while giving it even more flavor and texture.

What to Serve with Chili

Chili is filling enough to be a meal on its own, but it pairs wonderfully with sides. Consider serving it with cornbread, coleslaw, or grilled corn. For more variety, chili can also be served over rice, baked potatoes, nachos, or used as a filling for tacos. Let your creativity guide you!

How to Store Chili

To store leftover chili, let it cool completely before transferring it to an airtight . It can be kept in the refrigerator for up to 4 days.

How to Freeze Chili

If you'd like to keep your chili for longer, freezing it is a great option. Ladle individual servings of cooled chili into zip-top freezer bags, squeeze out the excess air, and label the bags with the date. The chili will keep for up to 3 months. To reheat, simply thaw it overnight in the fridge and warm it up on the stove or in the microwave.

Nutrition Facts (per serving)

Calories: 406
Total Fat: 21g (27% Daily Value)
Saturated Fat: 8g (39% Daily Value)
Cholesterol: 74mg (25% Daily Value)
Sodium: 1015mg (44% Daily Value)
Total Carbohydrates: 28g (10% Daily Value)
Dietary Fiber: 7g (25% Daily Value)
Protein: 25g (50% Daily Value)
Vitamin C: 35mg (38% Daily Value)
Calcium: 113mg (9% Daily Value)
Iron: 6mg (31% Daily Value)
Potassium: 914mg (19% Daily Value)

Best Damn Chili Recipe

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FAQ about Best Damn Chili Recipe

You can store leftover chili in an airtight container in the refrigerator for up to 4 days. Make sure it is completely cooled before refrigerating.

Yes, you can freeze chili. After it has cooled, ladle individual servings into zip-top freezer bags or airtight containers. Make sure to squeeze out any excess air from the bags. Frozen chili can last for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave.

If you can't find red jalapeños, you can substitute with green jalapeños or other types of chili peppers, depending on your spice tolerance. Green jalapeños will be a bit spicier but still work well in the recipe.

To reduce the spice level, you can remove the seeds and membranes from the jalapeños before adding them to the chili. You can also reduce or eliminate any spicy chili powders or hot sauces used in the recipe.

Yes, ground turkey can be used as a substitute for ground beef. It will make the chili a bit lighter, but the flavor will still be great. Just be sure to adjust the seasoning if needed.

If your chili is too thin, you can simmer it longer to allow some of the liquid to evaporate. Alternatively, you can add a tablespoon of cornmeal, cornstarch, or flour mixed with water (a slurry) to thicken the chili. Be sure to stir frequently to avoid lumps.

Yes, this recipe can be adapted for a slow cooker. Brown the beef and sauté the vegetables as instructed, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the chili is tender and flavorful.

Yes, you can easily make this chili vegetarian by substituting the ground beef with plant-based protein, like lentils, textured vegetable protein (TVP), or additional beans. You can also add more vegetables for extra flavor and texture.

Yes, you can adjust the sweetness by adding more or less brown sugar or by using a different type of sweetener, such as honey or maple syrup. If you find it too sweet, you can reduce or omit the sugar.

Popular toppings for chili include sour cream, shredded cheese, chopped green onions, cilantro, jalapeño slices, and a squeeze of lime. You can also serve it with cornbread or over rice, nachos, or baked potatoes for a heartier meal.

Comments

Benjamin Nguyen

07/16/2024 06:32:22 PM

I adjusted the recipe by cutting it in half, but decided to retain the full amount of onion and peppers. Instead of using a red jalapeno, which I couldn't find, I used a green one. The level of spiciness was just right for us and resulted in a deliciously flavored soup base. Our guests, who usually don't eat spicy food, enjoyed the soup, although they found it slightly spicier than they would prefer. I opted not to make the sour cream topping because our guests aren't fans of cilantro, but I imagine it would be a tasty addition.

Gregory Jones

05/20/2025 07:03:46 PM

Tonight marks the 7th time I've prepared this chili recipe, and it continues to be a standout favorite during the colder months. I have made some adjustments to suit my preferences - skipping bell peppers due to digestive issues and opting for black beans over kidney beans. However, I generally stick closely to the rest of the ingredients. One helpful tip I've discovered is to ripen green jalapenos by storing them in a closed paper bag for a few days, as ripe (red) jalapenos offer more flavor and a milder heat level. While the recipe calls for beer and wine, I found that using a stout IPA and red wine in my last batch didn't alter the taste significantly. I always include a teaspoon of high-quality cocoa powder in my chili, as it adds a delicious depth of flavor. Additionally, I recommend allowing the chili to simmer for the full 90 minutes at the end, as it truly enhances the overall taste by allowing the flavors to meld. I give this recipe 5 stars and suggest making minor adjustments to suit your preferences while keeping the essence of the original recipe intact. Happy cooking!

Deborah Taylor

08/15/2024 08:22:55 PM

Here is the rewritten review: Today is my first time trying out this recipe. I swapped ground turkey for beef due to my husband's allergy from a tick bite. Since I don't have any wine or beer, I decided to use chicken stock instead. To suit our taste preferences, I will omit the brown sugar and only use half the amount of tomato paste for a mild sweetness. I plan to add cocoa powder, coriander, and cinnamon towards the end of cooking the vegetables and meat. Living in a limited food availability area, I opted for canned chopped jalapenos. I have a cilantro sour cream mixture marinating in the fridge for later. I'm considering throwing everything into the slow cooker until dinner time. As for the beans, I will be using Ranch Style beans and may reduce the amount of tomatoes as it seems to be a lot, possibly omitting a can. I'll be using Mexican Stewed and Muir Glen crushed tomatoes in the dish.

Janet Martin

08/25/2024 01:43:03 PM

Hello there, fellow chili enthusiasts! I must say, I was truly impressed by this recipe. I followed all the ingredients except for the red jalapenos, as I couldn't find them at Safeway here in Hawaii. Instead, I used two long red chili peppers, which cost $14.99 a pound here. Fortunately, the manager at Safeway helped me out by adding another pepper to my purchase, which was a lucky surprise. Before buying the peppers, I consulted Google for advice. The chili turned out to have a delightful sweet flavor and thickened beautifully on its own. I prepared it all using my IP Instant Pot. Next, I'm going to attempt a vegetarian version, replacing the meat with other ingredients. I'm curious to see what my vegetarian friends think of it. I'll be sure to update you on their feedback. Thanks a lot for sharing the recipe. Mahalo!

Margaret Campbell

05/24/2025 07:22:04 AM

I stumbled upon this recipe a couple of years back and it has become my go-to chili ever since. It is absolutely delightful! I tweak it slightly by using 4-6 oz of tomato paste instead of 12 oz, and I throw in some chorizo for extra flavor. I appreciate that it's not overly spicy, making it suitable for everyone's palate. I usually offer a selection of hot sauces for those craving more heat. The rich combination of ingredients in this recipe truly pays off, resulting in a wonderfully deep and satisfying flavor profile. It's definitely a winner!

Emily Adams

11/30/2023 03:58:17 PM

This is hands down the best chili I have ever tried! I enhanced it with 1 tablespoon of ancho chili powder and swapped the Anaheim chili for a Serrano since the store ran out of Anaheim. Plus, we used Elk burger which added a unique twist to the dish! 😋

Margaret Carter

12/11/2022 06:31:32 AM

I have won three church chili cook-offs using this recipe.

Cook Time: 80 minutes

Best Damn Chili Recipe