Football Chili

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

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.

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