best damn chili

Ingredients

• Servings: 12
• 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 1/2 pounds lean ground beef
• 1/4 cup worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light (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
• 1/2 cup white
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 1/2 teaspoons dried basil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 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
• 1/2 teaspoon ground cumin

Recipe

Preparation Time: 35 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 50 mins


• heat oil in a large pot over medium heat; cook and stir onion, bell pepper, anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• meanwhile, heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add worcestershire sauce and garlic powder. crumble bouillon cubes over beef and add . continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. stir beef mixture into pepper mixture.
• stir crushed tomatoes, diced tomatoes, tomato paste, and to the beef mixture. season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. bring to a boil and reduce heat to medium-low. cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• mix kidney beans into beef and vegetables. continue to simmer until beans are hot, about 30 minutes more.
• blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. serve sour cream mixture with chili.