Chili for Dinner Tonight!
Source of Recipe
the web
List of Ingredients
2 lbs lean ground beef
1 large onions, chopped
1 (28 ounces) can tomatoes
1 (15 ounces) can tomato puree
2 (15.5 ounces) cans kidney beans, drained and rinsed
3 tablespoons Worcestershire sauce
3 tablespoons Angostura bitters
18 ounces good quality beer
4-5 cloves garlic, pressed or smashed
1/4-1/2 teaspoon red pepper flakes
2 bay leaves
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon thyme leaves
1 teaspoon oregano leaves
1 tablespoon fresh basil, chopped
Recipe
Crumble beef into a 5 to 6 quart pot and cook, stirring, until browned.
Add onion and cook until soft.
Drain off grease.
Stir in tomatoes and their liquid, tomato puree, kidney beans, Worcestershire sauce, bitters, beer, garlic, red pepper flakes, Bay leaf, chili powder, coriander, cumin, thyme, oregano, and basil.
Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick, about 2 hours.
Taste seasoning and remove Bay leaves.
Ladle into bowls and pass cheddar cheese, sour cream, and onions to spoon over individual servings.
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