Chili
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Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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
Instructions
  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.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=463