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This recipe came from Bon Appetit originally but I have adapted it to suit my family. I serve it over noodles for the kids and white rice for the adults.

Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2 tablespoon olive oil
  • 1½ cups chopped onions
  • 1 green bell pepper, chopped
  • 8 large garlic cloves, chopped
  • 3 pounds ground chuck
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 28-ounce can crushed tomatoes with added puree
  • 3 8-ounce cans low-salt chicken broth
  • 1 12-ounce bottle beer
  • 1 6-ounce can tomato paste
  • 2 15- to 16-ounce cans prepared chili beans
  • chopped red onions and cilantro, shredded cheese, and sour cream for serving
  1. Heat oil in heavy large pot over medium-high heat.
  2. Add onions, green peppers and garlic. Sauté until onions are translucent, about 8 minutes.
  3. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Drain grease.
  4. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes.
  5. Mix in crushed tomatoes, chicken broth, beer and tomato paste.
  6. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.
  7. Mix in beans. Simmer 5 minutes.
  8. Season to taste with salt and pepper.
  9. Serve with noodles or rice and chopped red onions and cilantro, shredded cheese, and sour cream for serving.