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HALFTIME CHILI




Source of Recipe


epicurious






List of Ingredients



• 2 tablespoons olive oil
  
• 1 1/2 cups chopped onions
  
• 8 large garlic cloves, chopped
  
• 3 pounds ground chuck
  
• 5 tablespoons chili powder
  
• 1 tablespoon ground cumin
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme
  
• 1 28-ounce can crushed tomatoes with added puree
  
• 1 14 1/2-ounce can low-salt chicken broth
  
• 1 12-ounce bottle beer
  
• 1 6-ounce can tomato paste
  
• 1 15- to 16-ounce can prepared chili beans
  






Instructions



1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes.
   
2. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes.
   
3. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes.
   
4. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.
   
5. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)
   
   






Final Comments


Serves 8 to 10.