Classic Beef Chili

• portions: 8 servings
• temps total: 55 minutes

Ingrédients

2 tablespoons olive oil

2 cups chopped yellow onion

8 garlic cloves, minced

1-2 pounds ground chuck

1 green bell pepper, diced

2 stalks celery, diced

1 (6-oz.) can tomato paste

3 tablespoons chili powder (see note)

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

Instructions

Cook onions and garlic:

Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes.

Cook beef:

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.

Add seasonings:

Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

Add beans, tomatoes, and liquids:

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.