Chili for Dinner Tonight!
- Ready In:
- 2hrs 50mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 lbs lean ground beef
- 1 large onion, chopped
- 1 (28 ounce) can tomatoes
- 1 (15 ounce) can tomato puree
- 2 (15 1/2 ounce) cans kidney beans, drained and rinsed
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Angostura bitters
- 18 ounces good quality beer
- 4 -5 cloves garlic, pressed or smashed
- 1⁄4 - 1⁄2 teaspoon red pepper flakes
- 2 bay leaves
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon thyme leaves
- 1 teaspoon oregano leaves
- 1 tablespoon fresh basil, chopped
directions
- Crumble beef into a 5 to 6 quart pot and cook, stirring, until browned.
- Add onion and cook until soft.
- Drain off grease.
- Stir in tomatoes and their liquid, tomato puree, kidney beans, Worcestershire sauce, bitters, beer, garlic, red pepper flakes, Bay leaf, chili powder, coriander, cumin, thyme, oregano, and basil.
- Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick, about 2 hours.
- Taste seasoning and remove Bay leaves.
- Ladle into bowls and pass cheddar cheese, sour cream, and onions to spoon over individual servings.
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RECIPE SUBMITTED BY
<p><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). <br />My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. <br />A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <br /> <br /> <br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /></p>