| | Directions | | Heat oil in a 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. DO AHEAD: Can be prepared 3 days ahead. Serves 8-10 |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 1/2 cups chopped onions |
| - | | 8 cloves garlic, chopped |
| - | | 3 pounds ground chuck |
| - | | 5 tablespoons chili powder |
| - | | 1 tablespoon ground cumin |
| - | | 1 teaspoon dried basil |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 teaspoon dried oregano |
| - | | 1 can crushed tomatoes with added puree (28 ounce can) |
| - | | 1 can low-salt chicken broth (14 ounce can) |
| - | | 1 bottle beer (12 ounce bottle) |
| - | | 1 can tomato paste (6 oz. can) |
| - | | 1 can prepared chili beans (15 to 16 15 ounce can) |
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