Jamie’s Award Winning Chili

175 mins
Serves 6
https://www.pauladeen.com/recipe/jamies-award-winning-chili/

Directions

  1. 1Add the olive oil to a large Dutch oven over medium-high heat.
  2. 2Add the olive oil to a large Dutch oven over medium-high heat.
  3. 3Add the olive oil to a large Dutch oven over medium-high heat.
  4. 4Once hot, add the onions and peppers and saute until soft, about 4 minutes.
  5. 5Once hot, add the onions and peppers and saute until soft, about 4 minutes.
  6. 6Once hot, add the onions and peppers and saute until soft, about 4 minutes.
  7. 7Add the garlic and saute until just fragrant.
  8. 8Add the garlic and saute until just fragrant.
  9. 9Add the garlic and saute until just fragrant.
  10. 10Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned.
  11. 11Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned.
  12. 12Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned.
  13. 13Drain the beef mixture through a colander placed over a large bowl.
  14. 14Drain the beef mixture through a colander placed over a large bowl.
  15. 15Drain the beef mixture through a colander placed over a large bowl.
  16. 16Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano.
  17. 17Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano.
  18. 18Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano.
  19. 19Cook for about 2 minutes.
  20. 20Cook for about 2 minutes.
  21. 21Cook for about 2 minutes.
  22. 22Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor.
  23. 23Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor.
  24. 24Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor.
  25. 25Add the beer and stir up any browned bits on the bottom of the pan.
  26. 26Add the beer and stir up any browned bits on the bottom of the pan.
  27. 27Add the beer and stir up any browned bits on the bottom of the pan.
  28. 28Bring to a simmer, and then add the whole tomatoes, diced tomatoes and beans.
  29. 29Bring to a simmer, and then add the whole tomatoes, diced tomatoes and beans.
  30. 30Bring to a simmer, and then add the whole tomatoes, diced tomatoes and beans.
  31. 31Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
  32. 32Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
  33. 33Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
  34. 34Top with shredded cheese, sour cream and chopped green onions before serving.
  35. 35Top with shredded cheese, sour cream and chopped green onions before serving.
  36. 36Top with shredded cheese, sour cream and chopped green onions before serving.

Ingredients

  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • 1 large red onion
  • 1 large red onion
  • 1 large red onion
  • 1 medium red bell pepper
  • 1 medium red bell pepper
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium yellow bell pepper
  • 1 medium yellow bell pepper
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 pound lean ground beef
  • 1 pound lean ground beef
  • 1 pound lean ground beef
  • 8 ounces Italian sausage
  • 8 ounces Italian sausage
  • 8 ounces Italian sausage
  • 0.25 cup chili powder
  • 0.25 cup chili powder
  • 0.25 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 (4-oz) can tomato paste
  • 1 (4-oz) can tomato paste
  • 1 (4-oz) can tomato paste
  • 1 (12-oz) bottle beer
  • 1 (12-oz) bottle beer
  • 1 (12-oz) bottle beer
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can diced tomatoes
  • 1 (14-oz) can whole peeled tomatoes
  • 1 (14-oz) can whole peeled tomatoes
  • 1 (14-oz) can whole peeled tomatoes
  • 1 (15-oz) can black beans
  • 1 (15-oz) can black beans
  • 1 (15-oz) can black beans
  • 1 (15-oz) can kidney beans
  • 1 (15-oz) can kidney beans
  • 1 (15-oz) can kidney beans
  • 1 (15-oz) can pinto beans
  • 1 (15-oz) can pinto beans
  • 1 (15-oz) can pinto beans
  • cheddar cheese, shredded, for topping
  • cheddar cheese, shredded, for topping
  • cheddar cheese, shredded, for topping
  • Sour cream, for topping
  • Sour cream, for topping
  • Sour cream, for topping
  • green onions, chopped, for topping
  • green onions, chopped, for topping
  • green onions, chopped, for topping

Equipment

large Dutch ovencolanderlarge bowlwooden spoon

Tips

  • Stirring in tomato paste will “toast” it and give the chili more flavor.
  • Stir up any browned bits on the bottom of the pan after adding beer to incorporate flavor.