A spicy ground beef chili with an assortment of sweet and hot peppers that's easy to make on your stove or in your slow cooker for a crowd-pleasing meal.
Preparation Time
30 mins
Cooking Time
2 hr 15 mins
Total Time
2 hr 45 mins
Calories
406 Calories
Recipe Instructions
Step 1
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.
Step 2
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Step 3
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Step 4
Gather all ingredients.
Step 5
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.
Step 6
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.
Step 7
Stir beef mixture into pepper mixture.
Step 8
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.
Step 9
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.
Ingredients
1 teaspoon salt
1 cup sour cream
1 tablespoon brown sugar
4 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chili powder
2 tablespoons ground cumin
1 red bell pepper, chopped
3 tablespoons chopped fresh cilantro
1 pinch garlic powder, or to taste
1 (12 ounce) can tomato paste
1 (14.5 ounce) can fire-roasted diced tomatoes
2 beef bouillon cubes
1 (28 ounce) can crushed San Marzano tomatoes
4 garlic cloves, minced
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 tablespoon chipotle pepper sauce
0.5 teaspoon ground black pepper
0.5 cup white wine
0.5 teaspoon dried oregano
0.5 teaspoon ground cumin
1.5 teaspoons smoked paprika
0.25 cup Worcestershire sauce
2.5 pounds lean ground beef
2.5 teaspoons dried basil
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
