Simply Delicious Chili Recipe

Ingredients

• 2 pieces Green Bell Pepper (diced, yields about 1.5 cups)
• 1 piece Sweet Onion (medium, diced (about 1 cup))
• 7 cloves Garlic (minced)
• 0.25 cup Olive Oil (extra virgin)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2.82 lb Ground Beef (85% lean)
• 5 links Spicy Italian Sausage (casings removed, crumbled)
• 1 tbsp Onion Powder
• 0.5 tbsp Garlic Powder
• 1 tbsp Paprika
• 0.5 tsp Ground Cumin
• 0.5 tbsp Black Pepper
• 2 tbsp Seasoned Salt (Larry's seasoned salt or any seasoned salt)
• 6 tbsp Chili Powder (high‑quality for best flavor)
• 2 cans Light Red Kidney Beans (16 oz each, rinsed and drained)
• 1 packet Lipton Beefy Onion Soup Mix
• 1 tbsp Unsweetened Cocoa Powder (Hershey's or any unsweetened)
• 1 tbsp Better Than Bouillon Roasted Beef Base (can substitute with beef broth)
• 1 can Dark Beer (12 oz, e.g., Guinness or stout)
• 1 can Tomato Puree (28 oz can)
• 0.5 cup Water
• 1 tsp Crushed Red Pepper Flakes (optional, adjust to taste)
• 0.5 cup Shredded Cheddar Cheese (optional topping)
• 0.5 cup Sour Cream (optional topping)
• 0.25 cup Jalapeño Slices (optional garnish)

Instructions

1. Dice Vegetables

   Dice the green bell peppers and sweet onion into small pieces (about 1.5 cups total) and mince the garlic cloves.

   Time: PT10M

2. Heat Fat

   Place the Dutch oven over medium‑high heat and add 1/4 cup olive oil and 2 tbsp unsalted butter. Let the butter melt and the oil shimmer.

   Time: PT2M

3. Sauté Onion and Pepper

   Add the diced onion and green peppers to the pot. Cook, stirring occasionally, until they begin to soften and sweat, about 5 minutes.

   Time: PT5M

4. Add Garlic Last

   Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.

   Time: PT30S

5. Brown Meat

   Add the ground beef and crumbled spicy Italian sausage to the pot. Break up with a spoon and cook until fully browned, about 10 minutes.

   Time: PT10M

6. Season the Meat

   Stir in onion powder, garlic powder, paprika, ground cumin, black pepper, seasoned salt, and chili powder. Mix well to coat the meat evenly.

   Time: PT2M

7. Add Cocoa and Bouillon

   Add the unsweetened cocoa powder, Better Than Bouillon roasted beef base, and the Lipton beefy onion soup packet. Stir until fully incorporated and no lumps remain.

   Time: PT1M

8. Incorporate Liquids

   Pour in the tomato puree, dark beer, and 1/2 cup water. Stir to combine, scraping the bottom of the pot.

   Time: PT2M

9. Add Beans

   Add the rinsed and drained kidney beans to the pot. Stir to distribute evenly.

   Time: PT1M

10. Low Simmer

    Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot with the lid slightly cracked and let cook for 3 hours, stirring every 15 minutes.

    Time: PT3H

11. Adjust Seasoning

    After about 1½ hours, taste the chili and add salt if needed and crushed red pepper flakes to reach your desired heat level.

    Time: PT5M

12. Serve

    Once the chili is thick, hearty, and the flavors have melded, ladle into bowls and top with shredded cheese, sour cream, and jalapeño slices if desired.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

24 g

Fiber

9 g

Ingredient Substitutions

• Instead of Green Bell Pepper: Red bell pepper, Sweet banana pepper
• Instead of Sweet Onion: Yellow onion
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Spicy Italian Sausage: chorizo, andouille sausage
• Instead of Seasoned Salt: regular salt
• Instead of Chili Powder: cayenne pepper blend
• Instead of Light Red Kidney Beans: black beans, pinto beans
• Instead of Lipton Beefy Onion Soup Mix: beef bouillon cube
• Instead of Unsweetened Cocoa Powder: cacao nibs (ground)
• Instead of Better Than Bouillon Roasted Beef Base: beef broth
• Instead of Dark Beer: stout, porter
• Instead of Tomato Puree: crushed tomatoes
• Instead of Crushed Red Pepper Flakes: hot sauce
• Instead of Shredded Cheddar Cheese: Monterey Jack
• Instead of Sour Cream: Greek yogurt
• Instead of Jalapeño Slices: pickled jalapeños

Equipment Needed

• Large Dutch Oven or Heavy‑Bottom Pot
• Chef’s Knife
• Cutting Board
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups
• Measuring Spoons
• Can Opener
• Colander or Fine Mesh Sieve
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Add garlic at the end to avoid burning
• Brown the meat thoroughly before adding liquids
• Simmer low with a cracked lid for 3 hours and stir every 15 minutes
• Adjust seasoning midway through cooking

Chef Tips from the Video

• Use a high‑quality chili powder for depth of flavor
• A dark stout or porter adds richness that lighter beers cannot provide
• Unsweetened cocoa powder adds a subtle chocolate note without sweetness
• Skim excess fat from the surface before the long simmer for a cleaner broth

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 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 the fridge

Frequently Asked Questions