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Jamie’s Award Winning Chili

By Deen Brothers


Difficulty: Easy

Prep time: 30 minutes

Cook time: 145 minutes

Servings: 6



  • 2 tablespoons olive oil
  • 1 large red onion
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 4 cloves garlic
  • 1 pound lean ground beef
  • 8 ounces Italian sausage
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 (4-oz) can tomato paste
  • 1 (12-oz) bottle beer
  • 1 (28-oz) can diced tomatoes
  • 1 (14-oz) can whole peeled tomatoes
  • 1 (15-oz) can black beans
  • 1 (15-oz) can kidney beans
  • 1 (15-oz) can pinto beans
  • cheddar cheese, shredded, for topping
  • Sour cream , for topping
  • green onions, chopped, for topping


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 whole tomatoes, 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.

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