Best Damn Chili

Chili is a dish that evokes warmth and comfort. It brings people together, often around a pot, especially during chilly evenings or festive gatherings. This “Best Damn Chili” recipe takes a classic favorite and elevates it to new heights with an array of flavors and textures. From the tender ground beef to the rich mix of spices, this chili recipe is sure to become a staple in your kitchen.

Why Make This Recipe

What makes this chili so special? It’s not just about the ingredients; it’s also about the technique and love put into every step. This recipe combines fresh vegetables, hearty meat, and a medley of spices that sing harmoniously together. Whether you’re cooking for friends or family, this chili is perfect. It’s easy to prepare and can be adapted to suit various dietary preferences. Plus, it’s a crowd-pleaser—who doesn’t love a good bowl of chili?

How to Make Best Damn Chili

Making the “Best Damn Chili” is easy and enjoyable. Follow these simple steps for a recipe that is packed with flavor and satisfaction.

Ingredients:

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeno peppers, chopped
• 4 garlic cloves, minced
• 2 ½ pounds lean ground beef
• ¼ 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
• ½ cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 ½ teaspoons dried basil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ 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
• ½ teaspoon ground cumin

Directions:

1. In a large pot, heat olive oil over medium heat. Add onions, bell pepper, Anaheim chile pepper, red jalapeno peppers, and garlic. Cook until onions are translucent.
2. Add ground beef and cook until browned. Drain excess fat.
3. Stir in Worcestershire sauce, garlic powder, beef bouillon cubes, light beer, crushed tomatoes, diced tomatoes, tomato paste, white wine, chili powder, cumin, brown sugar, chipotle pepper sauce, basil, paprika, salt, oregano, and black pepper.
4. Bring to a simmer, then reduce heat and let chili cook for 1 ½ hours, stirring occasionally.
5. Add kidney beans and continue to simmer for an additional 30 minutes.
6. Serve hot topped with a dollop of sour cream, chopped cilantro, and a sprinkle of ground cumin.

How to Serve Best Damn Chili

Serving your chili is simple. Ladle it into bowls and top each serving with a generous dollop of sour cream. The coolness of the sour cream complements the spiciness of the chili perfectly. You can also sprinkle some chopped fresh cilantro on top for a burst of freshness. Consider adding some shredded cheese or chopped green onions for additional flavor and texture. Chili is delicious on its own, but it pairs well with crusty bread or cornbread, allowing you to soak up every last bit.

How to Store Best Damn Chili

If you have leftovers (though it’s hard to resist finishing it all!), you can store your chili easily. Allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, think about freezing it! Place the cooled chili in a freezer-safe container or bag, and it should last for up to 4 months. To reheat, simply warm it slowly in a pot on the stove or in the microwave until heated through.

Tips to Make Best Damn Chili

1. Use Fresh Ingredients: Fresh vegetables and quality ground beef make a noticeable difference in flavor.
2. Spice It Up: Don’t be afraid to adjust the heat! If you like a spicier chili, add more jalapenos or a dash of hot sauce.
3. Let It Sit: Chili often tastes better the next day. If you can, make it ahead of time and let it sit in the fridge overnight.
4. Garnish: Experiment with different toppings like avocado, crumbled feta cheese, or tortilla chips for added flavor.

Variations

Chili is a versatile dish, and there are countless ways to make it suit your tastes or dietary needs. Consider these variations:

• Vegetarian Chili: Replace the ground beef with lentils or black beans, and add more vegetables like zucchini or corn.
• Spicy Chili: Add more chipotle pepper sauce or extra jalapenos for heightened heat.
• Buffalo Chicken Chili: Swap ground beef for shredded cooked chicken and mix in some buffalo sauce for a spicy twist.
• Quinoa Chili: Add cooked quinoa for additional protein and a hearty texture.

FAQs

1. Can I make this chili in a slow cooker?
Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. Can I use different beans?
Absolutely! You can use any beans you prefer, such as black beans or pinto beans. Feel free to mix and match.

3. Is this chili suitable for freezing?
Yes, this chili freezes well. Just make sure it’s completely cooled before transferring it to a freezer-safe container.

4. How can I adjust the thickness of my chili?
If your chili is too thick, add a bit of beef stock or water until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a bit to reduce.

Make this “Best Damn Chili” for your next gathering or family dinner, and enjoy the compliments that come your way! It’s sure to warm your heart and stomach.