This recipe makes classic beef chili. It’s flavorful, but not spicy. It’s definitely a crowd-pleaser, and my whole family enjoys it. If you like some heat, add cayenne or your mouth-fire of choice. But this recipe can stand on its own.
It makes a lot — we ate it for dinner, and there was enough left over for tomorrow’s dinner as well. Feel cut the recipe in 1/2 or 1/3 if you want a smaller amount.
3 lbs. Ground Beef (or substitute other cut of your choice)
2 Onions, chopped
8 cloves Garlic, minced
1 6-oz can Tomato Paste
1 28-oz can Crushed Tomatoes
3 15-oz cans Mixed Chili Beans, drained and rinsed (or use 1 can each of Pinto, Kidney, & Black beans)
2 c. Chicken Broth
1 12-oz bottle Light Beer
1/3 c. Chili Powder
2 Tbsp. Cumin
1 Tbsp. Salt
1 tsp. Pepper
1 tsp. Thyme
1 tsp. Oregano
Drizzle some olive oil into your stock pot or Dutch oven over med-high heat.
Add onions, saute until tender but not browned.
Add garlic, saute for an additional minute.
Add ground beef and cook together with onions until beef crumbles and is no longer pink.
Use a lid and drain the fat-juice-liquid off the beef-onion mixture. Return pot to the stove.
Add tomato paste, mix well. Keep stirring so it doesn’t burn.
Add spices, cook for about 2 minutes, stirring.
Add crushed tomatoes, beans, chicken broth, and beer. Mix well.
Bring to a boil.
Reduce heat to low and simmer for 30-45 minutes, stirring occasionally.
Serve with a sprinkle of cheese, some crackers, over pasta or hotdogs, however you do chili.
Hint: this chili goes great with my Skillet Cornbread!