Making Jamie Deen’s Award-Winning Chili Recipe

Jamie Deen award winning chili recipe

Rachael recently attended a huge church teen event that had a Chili Cook-Off, and she informed me that not only did I need to make chili more often, but I needed to try making different kinds of chili.

Fair enough. I’d been making the same type of chili for at least five years now, so it was time to try something new.

I discovered that Jamie Deen (one of Paula Deen’s sons, of course) has a very popular award-winning chili recipe. And his cookbook has some really great reviews.

Jamie Deen's Good Food Cookbook
Jamie Deen’s Good Food Cookbook

 

I found the famous chili recipe and made it last night. Presenting …

Jamie Deen’s Award-Winning Chili Recipe

Chili recipe ingredients

The Ingredients

2 tablespoons olive oil
1 large red onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
4 cloves garlic, chopped
1 pound lean ground beef
8 ounces Italian sausage, casing removed
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
One 4-ounce can tomato paste
One 12-ounce bottle beer
One 28-ounce can diced tomatoes
One 14-ounce can diced tomatoes
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed

 

The Directions

Add the olive oil to a large Dutch oven over medium-high heat.

Once hot, add the onions and peppers and saute until soft, about 4 minutes.

Red onion and bell pepper for chili

Saute onions and bell peppers in olive oil

 

Add the garlic and saute until just fragrant.

Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.

Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes.

Stir the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor.

Tomato paste in chili

Stir tomato paste into meat mixture to “toast” it

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.

Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.

pot of chili

A big pot of chili, ready to eat!

 

We topped it with cheddar cheese, sour cream, and Fritos. Rebecca made mini corn muffins on the side. I also used our rice cooker to make some fresh rice that people could stir in if they wanted. (I like rice with my chili, and it also stretches it out.)

Everyone agreed that this was better than my usual chili — so I guess this will be our go-to recipe from now on!

For more Jamie Deen recipes, check out his cookbook, Jamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes.

Jamie Deen's Good Food Cookbook
Jamie Deen’s Good Food Cookbook

3 comments for “Making Jamie Deen’s Award-Winning Chili Recipe

  1. February 26, 2017 at 4:41 pm

    I’ve made this twice and i love it!!! i also love Jamie and his beautiful family!!! Paula Dean was the reason I started watching the Food Network

    • Jenny_thewriter
      March 30, 2017 at 1:47 am

      I’m so glad you liked it, Roberta! I haven’t made it a while, and I need to make it again!

  2. Randy Mainwaring
    June 15, 2017 at 10:44 pm

    Fritos?! Are you kidding me? That ruins the recipe.

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