RVR Longhorns Chili
March 6, 2025 • 0 comments
Don't let the long list of ingredients scare you away because it is SO worth it. The depth of flavor is excellent. I like to make it in my Ninja crockpot or our Instant Pot since I can sauté everything and then turn it on to slow cook as long as I like. This is especially great when I substitute stew meat or add organ grind to the ground. The beef just soaks up all the chili flavors!
If you like cornbread with your chili, try my Sour Cream Cornbread recipe.
With this many ingredients, I gather them all and even measure out the spices into one small bowl so it's all ready to go when I need them - and so I don't leave anything out.
Ingredients
- (2 lbs) 1 lb | Ground Beef
- (1) Onion, chopped
- (1) Red Bell Pepper, chopped
- (4) Garlic Cloves, minced
- (1/4 Cup) Worcestershire
- (1/2 Cup) Beef Broth
- (12 Oz) Light Beer
- (28 Oz) Diced Tomatoes, canned
- (12 Oz) Tomato Sauce
- (6 Oz) Tomato Paste
- (1/2 Cup) White Wine
- (1 Tbsp) Chili Powder
- (1 Tbsp) Cumin
- (1 Tbsp) Brown Sugar
- (2 tsp) Basil, dried
- (1 tsp) Smoked Paprika
- (1 tsp) Salt
- (1/2 tsp) Oregano
- (1/2 tsp) Black Pepper
- (2 (16 Oz) cans) Dark Red Kidney Beans
Directions
- Brown ground beef with chopped onions, bell pepper and garlic.
- Add Worcestershire sauce and beer and continue cooking until hot.
- Stir in diced tomatoes, tomato sauce, tomato paste and wine. Mix well.
- Mix in all remaining seasonings; chili powder, cumin, brown sugar, basil, paprika, salt, oregano, and black pepper.
- Bring to a boil and reduce the heat to medium-low.
- Cover and simmer until meat is very tender and flavors have developed, approximately 60-90 minutes, stirring occasionally.
- Mix in kidney beans, continue to simmer until beans are heated through, about 30 minutes.
Optional: Top with grated cheese and sour cream. Serve with a side of cornbread.
