“If I Were A Food, I’d Be A Chili Because You Know… I’m Hot.”
Let’s Blog Over Chili…
Happy Thursday Everyone!!! I have been having the best week and each day has been getting better and better. So many great things are happening this way, and I just can’t help but to be in the best spirits because of it.
Moving on…so to be fair, I don’t make chili often. My mom and friends usually make the chili and I just eat it. A lot of it. My household insisted on me making a big pot. My friends Caroline and Alex got me this bottle of hot sauce that I needed to try in food since it just about killed me when i poured it on my spoon to taste it, so I decided why not? Why not make a big pot of chili so I can use this hot sauce on something today!? From my reviews, and the fact that the pot is empty, and was just basically licked, I think I’ve just made the best chili ever!!!
So this recipe has a balance of sugar, spice, and everything nice. Seriously…that should be enough to get you excited a little, right??
The Best Chili Ever
- 4 Tbs of good 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 beer
- 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 wine 2 tablespoons chili powder
- 2 Tbs ground cumin
- 1 Tbs light brown sugar
- 1 Tbs of dark brown sugar
- 3 Tbs Mad Dog 357 Gold Edition
- 2 1/2 Tsp dried basil
- 1 1/2 Tsp smoked paprika
- 1 Tsp salt
- 1/2 Tsp dried oregano
- 1/2 Tsp ground black pepper
- 2 16 ounce cans Bush dark red kidney beans
- 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 beer. 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 wine 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.
- Garnish with sour cream and cilantro. Do it. It gives it so much flavor.
If you decide to make this tag me in your photos. I’d love to see your variation of this classic dish!