How to Make Jamie Deen’s Award-Winning Chili Recipe with Beer

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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 Jamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes, has some really great reviews on Amazon, including ones calling it “normal food for normal families” and “delicious and didn’t have me searching all over town for obscure and expensive ingredients!”

 

Jamie Deen's Good Food: Cooking Up a Storm with Delicious, Family-Friendly RecipesJamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly RecipesJamie Deen's Good Food: Cooking Up a Storm with Delicious, Family-Friendly RecipesY'all Come EatY’all Come EatY'all Come EatThe Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love: A CookbookThe Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love: A CookbookThe Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love: A Cookbook

 

Need to Freeze Your Chili?

One of the great things about chili is that you can make extra (and this recipe makes a lot!) and freeze some or all of in portion sizes for future meals. One of the things I like to do is wake up one morning about a month later, dump the frozen leftovers into the crockpot, and turn it on low. Pretty easy way to make dinner, huh?

The only problem is that packing up and storing those leftovers can be kind of a pain. Big Tupperware-like containers take up too much space in the freezer (and I’ve even had some containers crack from the cold temperature).

Freezer bags work better, but getting the chili into the bag is usually a two-person job that ultimately makes a mess no matter how I do it.

That’s why I was excited to find these really cool plastic racks for filling storage bags.

Baggy Rack - (4 Pack) Sandwich Bag Racks, Clip Food Storage Bags Onto HolderBaggy Rack – (4 Pack) Sandwich Bag Racks, Clip Food Storage Bags Onto HolderBaggy Rack - (4 Pack) Sandwich Bag Racks, Clip Food Storage Bags Onto Holder

 

It makes the job much easier — and a whole lot less messy! You fasten the freezer bag under the clips, which makes the bag “stand up” and stay open so you can easily pour your chili in.

And if you like to clean and re-use your baggies, it also doubles as a drying rack!

CLICK HERE to see a video demonstration of how these cool baggie racks work.

 

And now 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 Jamie Deen's award-winnin chili recipe
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.

Jamie Deen chili recipe with beer
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.

We also like to make rice to go with our chili. For one thing, my oldest daughter Rachael loves rice and will eat an entire bowl by itself and call it a meal. Plus I like the fact that it’s an inexpensive way to make stretch the chili out and make it last longer.

I use the Aroma 8-cup rice cooker.

Aroma  2-8-Cups (Cooked) Digital Rice Cooker and Food Steamer, Stainless SteelAroma 2-8-Cups (Cooked) Digital Rice Cooker and Food Steamer, Stainless SteelAroma  2-8-Cups (Cooked) Digital Rice Cooker and Food Steamer, Stainless Steel

 

One thing that’s nice about the rice cooker is that it has a delay timer, so you can set up your rice, and then begin making the chili and forget all about the rice, knowing it will ready when you need it.

Almost everyone in my familyagreed that this was better than my usual chili.

The one exception was my middle daughter Rebecca. However, Rebecca dislikes sausage (for some crazy reason), so that could be why. I’m sure one could easily substitute the sausage for more ground beef, or even ground turkey, if they wanted to.

 

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Want More Chili Recipes?

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Looking for an award-winning 5 star homemade chili recipe? Heres Jamie Deens homemade chili with beer -- the best chili with Italian sausage and ground beef we have ever had!

Jamie Deen's award winning chili recipe




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22 thoughts on “How to Make Jamie Deen’s Award-Winning Chili Recipe with Beer”

  • I love the Deen family! Looking at the ingredients, what makes it an extra special recipe? We have a chili cook off at church and am looking for that extra special something. I saw a recipe using bacon.?

  • Hey Marjorie! What made it different from chili I’ve made in the past is 1) The bell peppers; 2) The sausage and ground beef combo; 3) The three types of beans; and of course 4) The beer!

  • I’m making a big pot of this for game night! Mild or Hot Itallian sausage? Have you used white or yellow onions in this recipe? Red tend to make my husband sick.

    • Hi Marlene, I always use mild sausage just because I’m a wimp when it comes to spicy foods. I don’t see why white or yellow onions wouldn’t work just as well. Enjoy!

      • Thanks! I will try yellow and mild sausage but I am planning on adding lots of unseeded jalapenos because we like it super HOT! I will let you know how the personalization works. I can’t wait!

    • Donna, I always double the recipe (in fact, I just made it last week), but then we have a ton leftover to freeze for lunches. I would recommend doubling it for ten people.

  • I’ve made a lot of chili in my life and I have to say this is in the top three of dishes that I love. I did think that three cans of beans were too much so I dropped the kidney beans and kept the pintos and the black beans. I also added a can of green chiles. In about 30 minutes, the chili will have simmered for two solid hours and I can’t wait to put a little shredded cheddar and a scoop of sour cream on a heaping bowl. I tasted it after 90 minutes and was completely pleased.

  • Looks good, smells good, makes a nice large amount. But WAY too spicy for the average person. I like spice, but this is hot, and now I have a giant pot of chilli that I have to somehow feed my husband and son! I’ll be Googling……

    • Hey Lauren! I’m surprised that you thought it was too spicy; I have a low tolerance for spice and didn’t find it to be a problem. I’ve found that adding a few dollops of sour cream helps with spicy chili. (And, of course, then serving ice cream for dessert! :))

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