Chili
Source
--Servings/Yield
--Rating
Ingredients
- 2 tablespoons evvo
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1 pound ground beef
- 1 pound ground pork
- 5 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 28 ounces crushed tomatoes
- ¼ teaspoon caynenne pepper
- 14 ½ ounces chix broth
- 12 ounces beer
- 6 ounces tomato paste
- diced chiles
Method
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, cayenne pepper 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. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)
Notes
12/29 - Still missing something...