Recipe courtesy of Jamie Deen

Jamie's Award-Winning Chili

Two hours of simmering creates well-melded flavor in Jamie Deen's loaded chili. The beef is sprinkled with cumin, chili powder and oregano-making it arguably a star of the dish (but don't tell the beans).
  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 20 min
  • Cook: 2 hr 15 min
  • Yield: 6 to 8 servings
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Ingredients

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 pound lean ground beef

8 ounces Italian sausage, casing removed

1/4 cup chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

One 4-ounce can tomato paste

One 12-ounce bottle beer

One 28-ounce can diced tomatoes

One 14-ounce can diced tomatoes

One 15-ounce can black beans, drained and rinsed

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Garnishes:

Shredded Cheddar

Sour cream

Chopped green onions

Directions

  1. 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, about 6 minutes. Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; 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.
  2. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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