Ingredients
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4 tablespoons olive oil
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1 yellow onion, chopped
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1 red bell pepper, chopped
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1 Anaheim chile pepper or Poblano, chopped
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2 red or green jalapeno pepper, chopped
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4 garlic cloves, minced
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2 1/2 pounds lean ground beef
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1/4 cup Worcestershire sauce
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1 pinch garlic powder, or to taste
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2 beef bouillon cubes
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1 (14.5 fluid ounce) can of chicken broth
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1 (28 ounce) can fire roasted crushed tomatoes
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1 (14.5 ounce) can fire-roasted diced tomatoes
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2 tablespoons chili powder
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2 tablespoons ground cumin
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1 tablespoon brown sugar
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1 tablespoon of Tabasco or Louisiana Hot Sauce
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2 1/2 teaspoons dried basil
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1 1/2 teaspoons smoked paprika
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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2 (16 ounce) cans dark red kidney beans (such as Bush's(R))
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1 cup sour cream
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3 tablespoons chopped fresh cilantro
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1/2 teaspoon ground cumin
Directions
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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.
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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.
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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.
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Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30
minutes more.
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Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth.
Serve sour cream mixture with chili.