When I was growing up, my dad would say the same thing as just about any other dad, claiming that they could make the best chili. It seems like it’s a yearly competition that dad’s have, either putting their chili recipes into an annual cook-off or having a cookout in the backyard. Chili can bring up some pretty heated debates, but most of us feel that our dads are capable of making the best chili around.

It’s the perfect food to have on a Sunday when dad starts cooking in the morning, and then has the chili ready by the time the early football games kickoff on a Sunday. Another great aspect is that chili can be used in a lot of different ways afterward, and leftovers can be put on hot dogs, nachos or even just reheated. It really is the perfect stadium food to help you warm up on those cold fall and winter days.

I’ve always wanted to make chili the same way that my dad did for so many years, but getting him to give up his recipe was sort of like pulling teeth! Instead, like many of you, I’ve had to practice with many different ingredients and forms of preparation to get it to taste almost exactly the way my dad made it. Thankfully, I’ve found a way that’s almost identical to my dad’s chili, and it’s something I think you’ll like, too!

Chili is certainly an American classic (as it started out in Texas), and there’s an almost endless amount of ways to make it. For our friends that don’t eat meat, you can simply leave the ground beef behind and make this chili into a vegetarian delight. It will still have the same kick that you enjoy without any of the guilt. With as many peppers as we use, you might still want to bring a glass of water to cool down!

So if you’re looking for some chili that your father would call his “world famous” chili without having to travel back in time to the chili parlors of the early 20th century, you can stay at home and make it all for yourself, friends and family. As you might have guessed, a good chili takes a lot of time to prepare and does require some patience and many different ingredients. It’s more of an advanced dish to get it just right, but you’ll find that it’s worth it when you see how happy everyone is with the final result!

With that said, here’s the basic how-to on how to make your own praise-worthy chili right in your own kitchen. If you don’t like beef, you can leave it out, and if you don’t like beans, you can leave those out, too! Don’t be afraid to use your imagination and enjoy this chili recipe that will make your Sunday afternoon a perfect one!

Preparation Time: 170-180 Minutes

Serves: 12 People

Nutrition (Per Serving):

Calories: 400
Fat: 21 g
Protein: 25 g
Carbohydrates: 28 g
Sodium: 1015 mg
Cholesterol: 75 mg

What You’ll Need:

  • 1 Chopped Yellow Onion
  • 1 Chopped Red Bell Pepper
  • 1 Chopped Anaheim Chile Pepper
  • 2 Chopped Red Jalapeno Peppers
  • 4 Tablespoons Olive Oil
  • 4 Minced Garlic Cloves
  • 2 ½ Pounds Lean Ground Beef
  • 12 Ounces Canned Tomato Paste
  • ¼ Cup Worcestershire Sauce
  • 1 Pinch Garlic Powder
  • 14.5 Ounces Canned Diced Tomatoes
  • 28 Ounces Canned San Marzano Tomatoes
  • 2 Beef Bouillon Cubes
  • 12 Ounces Bottled Beer
  • ½ Cup White Wine
  • 1 Teaspoon Salt
  • 2 Tablespoons Chili Powder
  • 1 ½ Teaspoons Smoked Paprika
  • 2 Tablespoons Ground Cumin
  • 2 ½ Teaspoons Dried Basil
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Chipotle Pepper Sauce
  • 3 Tablespoons Chopped Cilantro
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Black Pepper
  • 1 Cup Sour Cream
  • 32 Ounces Canned Kidney Beans

Cooking Directions:

  1. Set your stovetop to medium heat in one spot and medium-high in another, placing a large pot on the stove on medium heat. From there, heat up your oil, adding in your garlic, jalapeno peppers, onions, bell peppers and Anaheim peppers. When the oil softens, the mixture will be ready.
  2. While the pot is being prepared, use a large skillet on the medium-high heat stovetop to cook the ground beef until browned. After around seven minutes, the beef should be ready, which is when you should add in the garlic powder and Worcestershire sauce. Stir them all together, crumbling the bouillon cubes on top and pouring in your beer.
  3. Keep the mixture cooking until the liquid has started to bubble, which should take just a couple of minutes. When finished, add the beef mixture into the pot with the peppers, garlic and onions.
  4. Add in both the crushed and diced tomatoes to the pot, as well as the tomato paste and white wine. Stir the pot together and add in the cumin, brown sugar, basil, chili powder, pepper sauce, black pepper, paprika, oregano and salt. Keep cooking the mixture until it’s brought to a boil, taking the temperature down to medium-low.
  5. Cover the pot and allow the mixture to simmer for around 90 minutes, coming back to the oven to continue stirring. Once the chili is tender, add in your kidney beans and continue to allow the chili to simmer until the beans are heated, taking around 30 additional minutes.
  6. Blend both the sour cream and cilantro together, as well as any additional cumin that you might have. When your chili is finished cooking, you can add this mixture to the top once you’ve put your chili in bowls. If you’re not a fan of sour cream, you can leave it to the side!
  7. There should be plenty of chili that can serve up to 12 people, meaning that you’ll have plenty of leftovers to keep enjoying the chili!