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Bowl of Jamie's Award-Winning Chili garnished with fresh herbs and ingredients.

Award-Winning Chili

Cozy, hearty, and simple comfort in a bowl, this chili features deep, layered flavors from toasted tomato paste and beer, making it perfect for family gatherings and game day.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 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 Fresh garlic = bigger flavor
  • 1 pound lean ground beef Can be substituted with ground turkey
  • 8 ounces Italian sausage, casing removed Can be substituted with plant-based crumbles
For seasoning
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 4 ounces tomato paste Toast against hot pan for depth
  • 12 ounces beer Scrape bottom for flavor
For the chili
  • 42 ounces canned diced tomatoes
  • 14 ounces diced tomatoes
  • 15 ounces black beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces pinto beans, drained and rinsed
For serving
  • Sour cream Optional topping
  • Cheddar cheese Optional topping
  • Olives, tortilla chips, and other toppings Optional toppings

Method
 

Preparation
  1. Heat olive oil in a large Dutch oven over medium-high until shimmering.
  2. Add the diced onions and both peppers. Sauté until soft, about 4 minutes.
  3. Stir in the chopped garlic and cook until fragrant, about 30 seconds.
  4. Add ground beef and Italian sausage. Break up the meat and cook until browned, about 6 minutes.
  5. Drain the beef mixture through a colander, return to the pot and stir in chili powder, cumin, and oregano. Cook for 2 minutes.
  6. Stir in the tomato paste and let it toast for a minute.
  7. Pour in the beer and scrape the bottom to lift browned bits; bring it to a simmer.
Cooking
  1. Add both cans of diced tomatoes and all three drained beans. Reduce heat to medium-low.
  2. Simmer uncovered for 2 hours, stirring occasionally.
  3. Chili is done when it thickens, the sauce deepens in color, and the aroma is rich.

Notes

For a sweeter finish, add a teaspoon of brown sugar at the last 15 minutes. You can store leftovers in an airtight container.