"With an assortment of sweet and hot peppers, this slow simmered beef and kidney bean chili is a hearty treat your family will love...."
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, chopped
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2 red 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 (12 fluid ounce) can or bottle light beer (such as Coors®)
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1 (28 ounce) can crushed San Marzano tomatoes
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 (12 ounce) can tomato paste
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1/2 cup white wine
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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 chipotle pepper 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®)
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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
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