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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary. 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 |
Directions:
1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. 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. 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.)
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