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Classic Beef Chili

Photo: Greg Dupree; Styling: Claire Spollen

Active time 25 mins
Total time 55 mins
Yield

Serves 8 (serving size: about 1 1/4 cups)

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.

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.