This One Easily Lives Up to Its Name

• temps total: 39 minutes

Ingrédients

4 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 Anaheim chile pepper, chopped

2 red jalapeno pepper, chopped

4 garlic cloves, minced

2 ½ pounds lean ground beef

¼ cup Worcestershire sauce

1 pinch garlic powder, or to taste

2 beef bouillon cubes

1 (12 fluid ounce) can or bottle light beer (such as Coors®)

1 (28 ounce) can crushed San Marzano tomatoes

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (12 ounce) can tomato paste

½ cup white wine

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon brown sugar

1 tablespoon chipotle pepper sauce

2 ½ teaspoons dried basil

1 ½ teaspoons smoked paprika

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon ground black pepper

2 (16 ounce) cans dark red kidney beans (such as Bush’s®)

1 cup sour cream

3 tablespoons chopped fresh cilantro

½ teaspoon ground cumin

Instructions

Gather all ingredients.

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

Add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add 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.

Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.

Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili. Serve hot and enjoy!