SunFed Tavern Chili

Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 ½ pounds grass fed stew meat
• ¼ cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste
• ½ cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 ½ teaspoons dried basil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

Instructions

1. Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeño peppers, and garlic in the hot oil until softened.
2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook for about 3 minutes. Stir beef mixture into pepper mixture.
3. 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. Bring to a boil and reduce heat to medium-low. Cover and simmer 90 minutes, stirring occasionally.
4. Mix kidney beans into beef and vegetables. Continue to simmer about 30 minutes more.
5. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.