After years of trying, I have finally come up with a recipe for the best chilli con carne. Previous ones were either too spicy or too mild, but everyone seems to enjoy this one. I like to serve it with a cumin and fresh coriander soured cream.
Heat oil in a large pot over medium heat; cook and stir onion, pepper, Anaheim pepper, jalapeno peppers and garlic in the hot oil until softened.
Meanwhile, heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble stock cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the pan, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir tomato passata, diced tomatoes, tomato puree and wine into the beef mixture. Season with chilli powder, 2 tablespoons cumin, brown sugar, chilli sauce, basil, paprika, salt, oregano and black pepper. Bring to the boil and reduce heat to medium-low. Cover and simmer until very tender and flavours have developed in the chilli, about 90 minutes, stirring occasionally.
Stir in kidney beans; continue to simmer until beans are hot, about 30 minutes more.
Blend soured cream, fresh coriander and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve soured cream mixture with chili.