Shelly's Recipe

HALFTIME CHILI

Category: Chili

2 tbsp olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 lb ground chuck
5 tbsp chili powder
1 tbsp ground cumin
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 (28-oz) can crushed tomatoes with added puree
1 (14 1/2-oz) can low-salt chicken broth
1 (12-oz) bottle beer
1 (6-oz) can tomato paste
1 (15to 16-oz) can prepared chili beans

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)