This recipe came from Bon Appetit originally but I have adapted it to suit my family. I serve it over noodles for the kids and white rice for the adults.
- 2 tablespoon olive oil
- 1½ cups chopped onions
- 1 green bell pepper, chopped
- 8 large garlic cloves, chopped
- 3 pounds ground chuck
- 6 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 28-ounce can crushed tomatoes with added puree
- 3 8-ounce cans low-salt chicken broth
- 1 12-ounce bottle beer
- 1 6-ounce can tomato paste
- 2 15- to 16-ounce cans prepared chili beans
- chopped red onions and cilantro, shredded cheese, and sour cream for serving
- Heat oil in heavy large pot over medium-high heat.
- Add onions, green peppers 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. Drain grease.
- 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.
- Serve with noodles or rice and chopped red onions and cilantro, shredded cheese, and sour cream for serving.