Ultimate Beef and Bean Chili

Name: Ultimate Beef and Bean Chili
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 12 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 whole Anaheim Chile; 2 cubes Beef Bouillon; 0.5 tsp Black Pepper; 1 tbsp Brown Sugar; 2 tbsp Chili Powder; 1 tbsp Chipotle Sauce; 28 oz Crushed Tomatoes; 2.5 tsp Dried Basil; 0.5 tsp Dried Oregano; 14.5 oz Fire-Roasted Diced Tomatoes; 3 tbsp Fresh Cilantro; 4 whole Garlic; 1 dash Garlic Powder; 2 tbsp Ground Cumin; 2 whole Jalapeño Pepper; 32 oz Kidney Beans; 2.5 lb Lean Ground Beef; 12 fl oz Light Beer; 4 tbsp Olive Oil; 1 whole Red Bell Pepper; 1 tsp Salt; 1.5 tsp Smoked Paprika; 1 cup Sour Cream; 12 oz Tomato Paste; 0.5 cup White Wine; 0.25 cup Worcestershire Sauce; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Comfort-Food

Ultimate Beef and Bean Chili brings deep, pepper-forward warmth with layers of smoky paprika, chipotle, and cumin balanced by tangy tomatoes and a hint of brown sugar. The hearty ground beef and tender kidney beans simmer into a rich, robust bowl, brightened at the end with a cool cilantro-cumin crema. Serve it for game day, chilly weeknights, or any time you crave a satisfying, spicy pot of comfort.

Prep30 mins
Cook2 hrs 15 mins
Serves12
DifficultyMedium

1

Assemble all the ingredients.
2

Warm oil in a large pot over medium heat. Add the onion, bell pepper, Anaheim pepper, jalapeños, and garlic; cook, stirring, until softened.
3

At the same time, heat a large skillet over medium-high. Add the beef; cook and stir until browned and crumbly, 5 to 7 minutes.
4

Add Worcestershire sauce and garlic powder; crumble the bouillon cubes over the beef. Pour in the beer; continue cooking, scraping up any browned bits from the bottom of the skillet, until the liquid is hot, about 3 minutes.
5

Combine the beef mixture with the pepper mixture and stir.
6

Stir the crushed tomatoes, diced tomatoes, tomato paste, and wine into the beef mixture; season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
7

Bring the chili to a boil; lower the heat to medium-low. Cover the pot; simmer, stirring occasionally, until the meat and vegetables are very tender and the flavors have developed, about 90 minutes.
8

Stir the kidney beans into the chili; simmer until the beans are hot, about 30 minutes more.
9

Blend the sour cream, cilantro, and the remaining ½ teaspoon cumin in a food processor until smooth; serve with the chili.
10

Serve hot and enjoy!

Servings

Ingredients

Anaheim Chile, Chopped 1 whole
Beef Bouillon 2 cubes
Black Pepper 0.5 tsp
Brown Sugar 1 tbsp
Chili Powder 2 tbsp
Chipotle Sauce 1 tbsp
Crushed Tomatoes 28 oz
Dried Basil 2.5 tsp
Dried Oregano 0.5 tsp
Fire-Roasted Diced Tomatoes 14.5 oz
Fresh Cilantro, Chopped 3 tbsp
Garlic, Minced 4 whole
Garlic Powder 1 dash
Ground Cumin 2 tbsp
Jalapeño Pepper, Chopped 2 whole
Kidney Beans 32 oz
Lean Ground Beef 2.5 lb
Light Beer 12 fl oz
Olive Oil 4 tbsp
Red Bell Pepper, Chopped 1 whole
Salt 1 tsp
Smoked Paprika 1.5 tsp
Sour Cream 1 cup
Tomato Paste 12 oz
White Wine 0.5 cup
Worcestershire Sauce 0.25 cup
Yellow Onion, Chopped 1 whole