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Source

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Servings/Yield

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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...