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!!

About the Chef

My focus is on providing healthy meals for busy families, using locally sourced ingredients that are seasonal and fresh.

–Chef Deborah

Member of The United States Personal Chef Association

Member of the United States Personal Chef Association

A graduate of Culinary Business Institute