I found a recipe online for the ‘Best Damn Chili.’ I loved it so much that now I make it every winter.

To make the Best Damn Chili at home, you’ll need:

2.5 pounds lean ground beef1 yellow onion, chopped1 red bell pepper, chopped1 orange bell pepper, chopped (optional)1 yellow bell pepper, chopped (optional)1 summer squash (optional)1-2 cups cremini mushrooms (optional)½ purple cabbage (optional)4 garlic cloves, minced2 beef bouillon cubes1 28-ounce can crushed San Marzano tomatoes2 16-ounce cans dark red kidney beans1 14.5-ounce can fire-roasted diced tomatoes1 12-ounce can tomato paste1 12-ounce can or bottle of light beer1 cup sour cream, plus extra for serving½ cup white wine¼ cup Worcestershire sauceGreen onions or cilantro, for servingMexican-blend cheese, for serving (optional)

Here are all the seasonings you’ll need:

2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon brown sugar2 ½ teaspoons dried basil1 ½ teaspoons smoked paprika1 teaspoon salt½ teaspoon dried oregano½ teaspoon ground black pepper1 pinch garlic powder

If you want to make your chili spicy, you can also add:

2 red jalapeño peppers, chopped1 Anaheim chile pepper, chopped1 tablespoon chipotle pepper sauce

My boyfriend Peter and I always love to pack our chili with tons of veggies, so we added a few extra to the original recipe (which I noted with “optional” in the ingredient list). You can also switch things up and just use whatever you have in the fridge.

If you don’t want to do a lot of prep, you can always stick to just the onion, garlic, and red bell pepper. I think all the extra vegetables are worth the work — they make this chili super hearty, flavorful, and comforting. Plus, the chopping goes by way quicker if you’ve got the help of a loved one, a good friend, or a great playlist.

First, add four tablespoons of olive oil to your pot, which should be placed over medium heat.

Then, throw in the onion, bell peppers, garlic, and whatever extra vegetables you decide to use. If you’re going the spicy route, this is also when you should add the Anaheim and jalapeño peppers.

Add olive oil to a large skillet placed over medium-high heat. Throw in the beef and let it cook, stirring occasionally, until the meat has browned. This step should take around five to seven minutes.

During this step, you’ll also want to crumble the two beef bouillon cubes over the meat.

Keep cooking the beef, scraping the bottom of the skillet with your wooden spoon or rubber spatula until the beer becomes hot. This will take around three minutes.

At this point, your kitchen will already smell amazing.

Give everything a good stir after you add the crushed San Marzano tomatoes, the fire-roasted diced tomatoes, and the tomato paste.

After adding the white wine, season everything with the chili powder, cumin, brown sugar, basil, paprika, oregano, salt, and black pepper. If you’re using the pepper sauce, throw that in as well.

The original recipe recommends adding the kidney beans after you’ve allowed your chili to simmer, but I’ve misread the instructions before and thrown them in early. Either way, it still tastes fantastic.

After your chili has come to a boil, reduce the heat to medium-low. Cover the pot and let it simmer.

I love simmering chili on the stove all day, allowing it to develop and thicken. The vegetables still maintain their delicious texture, staying tender rather than mushy, and the overall flavor is incredible — and so worth the wait.

If you opt to add your kidney beans after the initial simmer, the original recipe recommends letting the chili simmer for an additional 30 minutes (which allows the beans to get hot) before serving.

The Best Damn Chili is just so rich, hearty, and comforting. The deep, delicious flavor that comes from allowing it to simmer all day is memorable, and all the different veggies work together so beautifully. The dollop of sour cream on top infuses the chili with a nice brightness and tang, and I love the color and crunch the green onions add. We’ve made this recipe every season of the year, and the Best Damn Chili always hits no matter the temperature.

Plus, even if you go back for seconds, this recipe provides enough leftovers for an entire week of dinners. My boyfriend and I often pack up some leftover chili for our friends, who are also huge fans.

Just beware if you make this for a Super Bowl Sunday party — there won’t be a spoonful left by the final touchdown.