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Game Day Chili

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total time 2 hrs, 30 mins
Yield Makes 8 to 10 servings

Ingredients

  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 to 2 tsp. ground red pepper
  • 1 teaspoon paprika
  • 1 (6-oz.) can tomato paste
  • 1 (14.5-oz.) can beef broth
  • 1 (12-oz.) bottle dark beer
  • 3 (8-oz.) cans tomato sauce
  • 2 (15-oz.) cans pinto beans, drained and rinsed
  • 1 (4.5-oz.) can chopped green chiles, undrained
  • 1 tablespoon Worcestershire sauce

How to Make It

  1. Cook first 3 ingredients in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.