Classic Beef Chili

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped yellow onion
• 8 garlic cloves, minced
• 3 pounds ground chuck
• 1 (6-oz.) can tomato paste
• 1/3 cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 (15-oz.) cans pinto beans, drained and rinsed
• 1 (15-oz.) can dark red kidney beans, drained and rinsed
• 1 (28-oz.) can crushed tomatoes
• 2 cups reduced-sodium chicken broth
• 1 (12-oz.) bottle beer

  How to Make It

  1. Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.
  2. Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
     
  3. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes.
     
   

   
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