Best Damn Chili

Ingredients

• 2 lb Ground Beef (80% lean, broken into chunks)
• 1 large Onion (peeled and diced)
• 1 large Green Bell Pepper (seeded and diced)
• 1 large Red Bell Pepper (seeded and diced)
• 3 cloves Garlic (minced)
• 12 oz Beer (light lager or amber, for deglazing)
• 2 tbsp Chili Powder (mild to medium heat)
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika (adds smoky flavor)
• 1 tsp Brown Sugar
• 1 tsp Dried Basil
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• 28 oz San Marzano Tomatoes (crushed by hand)
• 14.5 oz Fire‑Roasted Diced Tomatoes (canned)
• 2 tbsp Tomato Paste
• 2 cubes Beef Bouillon Cubes (dissolved in 1 cup hot water)
• 1 tbsp Chipotle Pepper Sauce (or chipotle hot sauce)
• 15 oz Kidney Beans (drained and rinsed)
• ½ cup Sour Cream (full‑fat for best flavor)
• 2 tbsp Fresh Cilantro (chopped)
• 1 cup Shredded Cheddar Cheese (for topping)
• 1 small Jalapeño (thinly sliced, optional)
• 1 tbsp Fresh Lime Juice (optional brightening)

Instructions

1. Prep the vegetables

   Dice the onion, green bell pepper, red bell pepper and mince the garlic. Set aside.

   Time: PT10M

2. Sauté vegetables

   Heat a splash of oil in the pot over medium heat. Add the diced onion, both peppers and garlic. Cook, stirring occasionally, until the onions become translucent and the peppers are softened, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Remove vegetables

   Using a slotted spoon, transfer the softened vegetables to a bowl and set aside.

   Time: PT2M

4. Brown the beef

   Add the ground beef to the empty pot. Let it sit untouched for 2‑3 minutes to develop a crust, then break it up with a spoon and continue cooking until fully browned, about 6‑7 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

5. Deglaze with beer

   Pour the 12 oz of beer into the pot, scraping up any browned bits from the bottom. Let it reduce for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Add spices and aromatics

   Stir in chili powder, cumin, garlic powder, oregano, smoked paprika, brown sugar, dried basil, salt and pepper. Cook 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium heat

7. Add tomato base and broth

   Add crushed San Marzano tomatoes, fire‑roasted diced tomatoes, tomato paste, dissolved beef bouillon, and chipotle pepper sauce. Mix well.

   Time: PT3M

   Temperature: Medium heat

8. Return vegetables and simmer

   Return the sautéed vegetables to the pot. Bring the mixture to a gentle boil, then reduce to low simmer. Cover and let cook for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low simmer

9. Prepare cilantro sour cream topping

   While the chili simmers, combine sour cream, chopped cilantro, cumin and optional jalapeño in a food processor. Pulse until smooth.

   Time: PT5M

10. Add beans and finish cooking

    Stir in the drained and rinsed kidney beans. Cover and continue to simmer for another 20 minutes until beans are heated through and the chili thickens.

    Time: PT20M

    Temperature: Low simmer

11. Final seasoning and serve

    Taste the chili and adjust salt or pepper if needed. Ladle into bowls, top with shredded cheddar, sliced jalapeño, and a dollop of the cilantro sour cream.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Onion: Yellow onion, Sweet onion
• Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Red Bell Pepper: Green bell pepper, Orange bell pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Beer: Beef broth, Apple cider
• Instead of Chili Powder: Cajun seasoning
• Instead of Ground Cumin: Ground coriander
• Instead of Garlic Powder: Fresh garlic
• Instead of Dried Oregano: Italian seasoning
• Instead of Smoked Paprika: Regular paprika
• Instead of Brown Sugar: Honey
• Instead of Dried Basil: Fresh basil (1 tbsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of San Marzano Tomatoes: Roma tomatoes (canned)
• Instead of Fire‑Roasted Diced Tomatoes: Regular diced tomatoes
• Instead of Tomato Paste: Tomato sauce (1/4 cup)
• Instead of Beef Bouillon Cubes: Beef broth
• Instead of Chipotle Pepper Sauce: Adobo sauce
• Instead of Kidney Beans: Black beans, Pinto beans
• Instead of Sour Cream: Greek yogurt
• Instead of Fresh Cilantro: Parsley
• Instead of Shredded Cheddar Cheese: Monterey Jack
• Instead of Jalapeño: Fresh serrano pepper
• Instead of Fresh Lime Juice: White vinegar (1 tsp)

Equipment Needed

• Large Dutch‑oven or heavy pot (6‑qt)
• Chef’s Knife
• Cutting Board
• Wooden Spoon or spatula
• Measuring Spoons
• Measuring Cups
• Colander
• Food Processor or Blender
• Ladle

Critical Steps — Do Not Skip

• Cooking the vegetables until fully softened
• Browning the beef without stirring too early
• Deglazing with beer to lift fond
• Simmering the chili for at least 30 minutes before adding beans

Chef Tips from the Video

• Use a dark amber beer for deeper flavor
• Add a small splash of brewed coffee for subtle earthiness
• Toast the spices before adding liquids for extra aroma

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Chili tastes better the next day; refrigerate and reheat gently
• Portion and freeze for quick meals; thaw overnight in fridge before reheating

Frequently Asked Questions