Aunt B’s Knockout Chili

"Hello! I'm Billi, or as my niece lovingly calls me, Aunt B. My grandmother was a wonderful cook. She passed away ten years ago, and I've spent the past decade perfecting and tweaking her recipes to feed my family, friends, and people in the community. The basis of this recipe is her 40-year-old chili recipe, accompanied by my own modifications to make it really good."

Prep Time

0.5 hours

Cook Time

2.25 hours

Paired With

Main Protein



Olive oil 4 tbsps, 1, 1, 1, 2, 4, 2.5 lbs., 1/4 cup, 1 pinch, 2, 12 oz., 1 (28 oz.) can, 1 (14.5 oz.) can, 1 (12 oz.) can, 1/2 cup, 2 tbsp, 2 tbsp, 1 tbsp, 1 tbsp, 3 tsp, 2 tsp, 1 tsp, 1 tsp, 1 tsp, 2 (16 oz.) cans
Yellow onion, chopped
Red bell pepper, chopped
Anaheim chile pepper, chopped
Jalapeno pepper, chopped
Garlic cloves, minced
Lean ground beef
Worcestershire sauce
Garlic powder
Beef bouillon cubes
Irish dry stout beer
Crushed San Marzano tomatoes
Fire-roasted diced tomatoes
Tomato paste
Black Box chardonnay
Chili powder
Ground cumin
Brown sugar
Hot pepper sauce
Dried basil
Smoked paprika
Dried oregano
Ground black pepper
Dark red kidney beans


  1. Gather and prep all ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. Stir beef mixture into pepper mixture.
  6. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
  7. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  8. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  9. Serve piping hot with shredded cheddar cheese, sour cream, jalapenos, onion, fresh cilantro, or whatever you prefer!