Mama Diane’s Sound the Alarm Chili


Growing up, a bowl of my mom’s chili was one of my favorite comfort foods with a “kick” that I still treasure. I hope that you’ll try this recipe and enjoy it as much as my family has all these years!

Mama Diane’s Sound the Alarm Chili

Growing up, a bowl of my mom’s chili was one of my favorite comfort foods with a “kick” that I still treasure. 
Servings 4
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes


  • 1 Anaheim chili pepper, chopped
  • 2 red jalapeño peppers chopped
  • 1-2 green jalapeño peppers for garnish
  • 4 minced garlic cloves
  • 2 1/2 pounds of lean ground beef* *you can substitute ground turkey or Beyond Beef as an alternative in the same quantity and same preparation.
  • 2 – 16 ounce cans of kidney beans
  • 1 pinch of garlic powder to taste
  • 2 cubes of beef bouillon
  • 1 can of fire-roasted diced tomatoes
  • 1 – 28 ounce can of San Marzano Tomatoes
  • 2 tablespoons of chili powder
  • 1 tablespoons of ground cumin
  • 1 tablespoon of chipotle pepper sauce
  • 1/4 cup of Worcestershire sauce
  • 1 small can of tomato paste
  • 1 teaspoon of brown sugar
  • 1 1/2 teaspoons of smoked paprika
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 cups of Shredded cheddar (optional to garnish)
  • 1 cup of sour cream (optional to garnish)
  • 1 cup of diced red onion (optional to garnish)


  • Over a medium heat, heat the oil in a large pot and stir in the onion, jalapeños, Anaheim pepper and garlic until onion is translucent and everything is softened.  
  • In a separate large skillet over medium to high flame, stir in the beef until browned and crumbly, breaking up the pieces with a wooden spoon, about 6-8 minutes. Add the Worcestershire sauce and garlic powder and crumbled bouillon cubes. Mix well and continue to sauté, scraping the skillet for any brown bits about 3-4 minutes. Combine the beef mixture with the onion/pepper mixture into the large pot. 
  • Mix in the crushed San Marzano tomatoes, diced tomatoes and the tomato paste, as well as wine. Add the chili powder, cumin, brown sugar, paprika, salt and pepper. Bring the mixture to a boil then lower the flame to a summer. Cover it and cook until the vegetables are tender and the flavors have all incorporated into the chili, about 60 minutes. Stirring occasionally. 
  • Mix the kidney beans into the chili. Simmer for about 20-30 minutes more.
  • Serve with melted shredded cheddar cheese, a dollop of sour cream, red onions, and extra sliced jalapeños on top of each portion if desired. 
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