Becci's Best Damn Chili
2 yellow onions, chopped
4 Tbsp Olive Oil
1/2 red bell pepper, chopped
1 Tbsp Ancho Chile pepper
2 green jalapeno peppers, seeded and finely chopped
8 garlic cloves, finely minced
3 pounds lean ground beef
1/4 cup Worcestershire sauce
1 tsp garlic powder
3 Tbsp beef bouillon I use * Better than Bouillon
1 (12 fluid ounce) can or bottle beer * I used Stella Artois
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 Tbsp Chili powder
2 Tbsp Cumin ground
2 Tbsp brown sugar
2 tsp Dried Basil * I used the basil from the tubes that is fresher
2 tsp smoked paprika
2 tsp salt
1 tsp dried oregano
1 Tbsp black pepper
1-2 (16 oz) can dark Kidney beans (depending on how many beans you like in your chili
Toppings
Shredded sharp Cheddar cheese
Thinly sliced green onions
fresh chopped Cilantro
Fritos
Sour Cream
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Directions: Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Jalapeno pepper, and garlic in the hot oil until softened. Remove from pot. In the same pot over medium-high heat, cook and stir beef until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Add the bouillon and beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Add the onion mixture back into the meat and stir to combine. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, basil, paprika, salt, oregano, and black pepper. Bring to a soft 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. Serve with desired toppings and of course hot corn bread!
