Comfort Chili

READY IN: 3hrsYIELD: 4 Quarts

INGREDIENTS

  • 4tablespoonsolive oil
  • 1yellow onion, chopped
  • 1red bell pepper, chopped
  • 1anaheim chili, chopped
  • 1jalapeno pepper, chopped
  • 0.5 (7 ounce) canadobo chilies
  • 4garlic cloves, minced
  • 2lbslean ground beef or 2 lbsturkey
  • 14 cupWorcestershire sauce
  • 2beef bouillon cubes
  • 1 (12 ounce)light beer
  • 1 (28 ounce) cancrushed san marzano tomatoes
  • 1 (14 1/2ounce) canfire-roasted diced tomatoes
  • 12 cupwhite wine
  • 1tablespoonchili powder
  • 1tablespoondried ancho chile powder
  • 2tablespoonsground cumin
  • 1tablespoonbrown sugar
  • 1tablespoonchipotle hot sauce
  • 2 12 teaspoonsdried basil
  • 1 12 teaspoonssmoked paprika
  • 1teaspoonsalt
  • 12 teaspoondried oregano
  • 12 teaspoonground black pepper
  • 1 (16 ounce) can dark red kidney beans
  • 1cupsour cream
  • 3tablespoons chopped fresh cilantro
  • 12 teaspoonground cumin
  • NUTRITION INFO

    Serving Size: 1 (321) g

    Servings Per Recipe:12

    Calories: 325.6

    Calories from Fat 151 g 47 %

    Total Fat 16.8 g 25 %

    Saturated Fat 6.1 g 30 %

    Cholesterol 59.2 mg 19 %

    Sodium 641.1 mg 26 %

    Total Carbohydrate20.8 g 6 %

    Dietary Fiber 5.2 g 21 %

    Sugars 6.9 g 27 %

    Protein 20.8 g 41 %

    DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
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