Jamie’s Award Winning Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Olive Oil
  • 1 - Large Red Onion, diced
  • 1 - Medium Red Bell Pepper, diced
  • 1 - Medium Yellow Bell Pepper, diced
  • 4 cloves - Garlic, chopped
  • 1 pounds - Ground beef
  • 8 ounces - Italian Sausage, casing removed
  • 1/4 cups - Chili Powder
  • 1 tablespoons - Ground Cumin
  • 1 tablespoons - Dried Oregano
  • 1 cans - Tomato Paste, 4 ounces
  • 1 cans - Beer, 12 ounces
  • 1 cans - Diced Tomatoes, 28 ounces
  • 1 cans - Diced Tomatoes, 14 ounces
  • 1 cans - Black Beans, drained and rinsed, 15 ounces
  • 1 cans - Pinto Beans, drained and rinsed, 15 ounces
  • 1 cans - Kidney Beans, drained and rinsed, 15 ounces
  • Directions:

    Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will "toast" it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

    Top with shredded cheese, sour cream and chopped green onions before serving.

    Brief Description

    Good 'Ol southern comfort food!

    Main Ingredient:

    Ground beef, tomatoes

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 2 hour(s) 15 min


    For garnish: Shredded Cheddar Cheese, sour cream, and chopped green onions


    Paula Deens

    Posted By:


    Posted On:

    September 30, 2012

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