This is our latest take on traditional chili, and it comes together in just under an hour. It's a winner for a family-friendly weeknight supper or crowd-pleasing tailgate dish.
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
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.
Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
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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I took the ingredients for this chili on a camping trip. I left it to simmer in a crock pot several hours while we were out riding trails. It was REALLY good. Even our grandkids ate it! There were NO leftovers!
This is the best chili recipe we have ever tried. We have tried so many different chili recipes. We did add a small can of green chili's to it, but other than that we just followed the directions. This is a keeper!!!! You may think you have the best chili recipe, but you will change your mind when trying this one!!! Yummmm
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