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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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I'm intrigued by the addition of barbecue sauce. Recipe from Recipe Girl. Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped sweet onions |
6 large garlic cloves, minced |
3 lbs ground beef |
5 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon dried basil |
3 bay leaves |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
2 mild jalapenos, seeds & ribs removed and chopped finely |
1 (28 ounce) can crushed tomatoes in puree |
1 (14 1/2 ounce) can low sodium chicken broth |
1 (12 ounce) bottle beer |
1 (6 ounce) can tomato paste |
1/2 cup barbecue sauce |
1 (15 ounce) can beans in chili sauce |
Directions:
1. Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 minute Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 minute Mix in the beans and heat an additional 5 minutes.
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