The Best Damn Chili Recipe
Updated: Apr 26
When I first googled chili recipes I searched for awhile and then I came across one on AllRecipes titled 'Best Damn Chili' by Danny Jaye. The reviews were really good, so I gave it a go. This was the first chili recipe I made. It was 10/10! I've made it many times now and it's a definite favorite. I haven't tried any other chili recipe. I have attempted some of the tips in the AllRecipes comment section... not a fan. The original recipe is really perfect as is - the only thing I've done is up'd some of the seasonings. This chili is obviously good right off the stove, and re-heated up to 5 days, and also frozen fresh and re-heated.
Here is the recipe with my tips in pink. Scroll to the bottom for an easy copy/paste of ingredients and steps for printing.
1. Mince 4-8 cloves garlic and to 4 tbsp oil (I use avocado) in a large pot. Fresh garlic always packs a bigger flavor punch. Throw your clove in a mason jar, shake it vigorously, and pick out 4 cloves. Crush them with a knife or use a garlic press. 4 cloves equals 4 tsp of pre-minced garlic. I usually do 2 tbsp.
2. Chop 1 large sweet onion, 1 red bell pepper, 1 anaheim chili pepper (can substitute with a poblano pepper), 2 red jalapeño peppers (can substitute with 3 green jalapeño peppers). Add to the large pot with oil and garlic. You can save time by adding the onion and peppers to a food processor to mince.
5. Once meat starts to brown, add 1/3 cup Worcestershire sauce and 2 tsp garlic and onion powder. Crumble 2 beef bouillon cubes over beef and add 1 12oz light beer (I use New Belgium's gluten-free). Continue to cook, scraping any browned bits from the bottom of the skillet about 3 minutes.
6. Pour and stir beef mixture into pepper mixture.
8. Season with 2-4 tbsp chili powder (I do 3.5), 2.5 tbsp cumin, 1 tbsp brown sugar (omit or substitute with maple syrup), 1 tbsp chipotle pepper sauce (get 1 tbsp sauce from this jar - do not use the peppers),1 tbsp basil*, 1 tbsp smoked paprika, 2 tbsp oregano*, 1 tsp parsley*, 1 tsp sage*, 1 tsp thyme*, 1/2 tbsp minced onion, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp black pepper, 3 bay leaves. *For all garden herbs, fresh chopped always packs a bigger flavor punch!
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 (I did 60), stirring occasionally.
I serve this chili with Honey Cornbread!
4 tbsp cooking oil of choice
1 sweet onion
1 red bell pepper
1 Anaheim Chile pepper (can substitute poblano)
2 red jalapeño peppers (can substitute 3 green)
4 clove garlic's (1 heaping tbsp)
2.5 lbs lean ground beef (I usually do 2)
1/4 cup Worcestershire suace
2 beef bouillon cubes
1 can (12oz) light beer
1 28oz can crushed tomatoes
1 14.5oz can fire roasted diced tomatoes
12oz tomato paste
1/2 cup white wine (can substitute white cooking wine or white grape juice)
2 tsp garlic powder for meat and 1/2 tbsp garlic powder for chili
3-4 tbsp chili powder
2.5 tbsp cumin
1 tbsp brown sugar (can omit or substitute maple syrup)
1 tbsp chipotle pepper sauce
1 tbsp fresh chopped basil
1 tbsp smoked paprika
2 tbsp dried oregano
1 tsp parsley
1 tsp sage
1 tsp thyme
1/2 tbsp minced onion
2 tsp garlic powder for meat and 1/2 tbsp onion powder for chili
1 tsp black pepper
3 bay leaves
2-3 16oz can of beans (dark red kidney beans, white northern beans, pinto beans, or black beans)
Optional: 1 cup sour cream, 3 tbsp cilantro, 1/2 tsp cumin
Recipe - Copy/Paste for Printing
Chop your onion and peppers.
Heat 4 tbsp oil in a large pot over medium heat; cook and stir 1 onion, 1 red bell pepper, 1 Anaheim (or Pablano) pepper, 2-3 jalapeno peppers, and 1-2 tbsp minced/crushed garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir 2-2.5 lbs beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add 1/3 cup Worcestershire sauce and 2 tsp garlic and onion powder. Crumble 2 beef bouillon cubes over beef and add 1 light 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 in 28oz can crushed tomatoes, 14.5oz can diced tomatoes, 12oz can tomato paste, and 1/2 cup white wine (cooking wine or white grape juice) to the beef mixture. Season with 2-4 tbsp chili powder, 2 tbsp cumin, 1 tbsp brown sugar, 1 tbsp chipotle pepper sauce, 1 tbsp basil, 1 tbsp paprika, 2 tbsp oregano, 1 tsp parsley, 1 tsp sage, 1 tsp thyme, 1/2 tbsp minced onion, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp black pepper, and 3 bay leaves. 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 60-90 minutes, stirring occasionally.
Mix 2-3 cans of beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Optional: If you're making cornbread to go with the Chili, start that here.
Optional: Blend 1 cup sour cream, 3 tbsp cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.