Award Winning Chili – Jamie Deen

Award Winning Chili -Jamie Deen

This chili recipe is comfort in a dish, with classic flavors, and rich meaty taste.

Servings 8
Author Jamie Deen


  • 2 T olive oil
  • 1 large red onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 4 cloves garlic chopped
  • 1 lb lean ground beef
  • 8 oz Italian sausage casing removed
  • 1/4 cup chili powder or less to taste
  • 1 T ground cumin
  • 1 T dried oregano
  • One 4- oz can tomato paste
  • one 12- oz bottle beer
  • one 28- oz can diced tomatoes
  • one 14- oz can diced tomatoes
  • one 15-oz can black beans, drained and rinsed
  • one 15-oz can pinto beans drained and rinsed


  1. Add olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and sauté until soft, about 4 minutes.
  2. Add the garlic and sauté until just fragrant.
  3. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
  4. Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin, and oregano.
  5. Cook for about 2 minutes. Stir the tomato paste into the beef mixture: this will "toast" it and give the chili more flavor.
  6. 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.
  7. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

Recipe Notes

Don't forget your toppings!!