• 71d543939b91564252ee0f03b6c337d0

Chili

This is our latest take on traditional chili, and it comes together in just under an hour. It's a winner for a family-friendly weeknight supper or on a cold winter day. .

Prep
Cook
Serves 8people
Ingredients
2
cup chopped yellow onion
8
garlic cloves, minced
3
lb ground chuck
1
(6-oz.) can tomato paste
1/3
cup chili powder
2
tbs ground cumin
1
tbs kosher salt
1
tsp black pepper
1
tsp dried thyme
1
tsp dried oregano
2
(15-oz.) cans pinto beans, drained and rinsed
1
(15-oz.) can dark red kidney beans, drained and rinsed
1
(28-oz.) can crushed tomatoes
2
cup reduced-sodium chicken broth
1
(12-oz.) bottle beer
Directions
1.
Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.
2.
Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
3.
Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes.

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