If you like traditional cooking, you'll love this chili. My family loves it and rarely do I have any leftovers. You can use ground chuck or a chuck roast cut into cubes. I prefer the latter. Easily serves 6 to 8 people generously.
• 3 Tbsp olive oil
• 2 cups chopped onions
• 4 cloves garlic, minced
• 3 lbs chuck roast cut into 1-inch cubes or ground chuck
• 1 (6 oz) can tomato paste
• 2 Tbsp to ¼ cup chili powder (start with 2 Tbsp)
• 1 Tbsp sea salt
• 1 tsp pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp thyme
• 2 cans (15 0z) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed or diced tomatoes
2 cups beef broth, low sodium if possible
12 oz bottle beer
1. Heat oil in a large pot over medium heat; add onions a nd garlic; saute just until translucent. Remove from pot; drain.
2. Add the ground or cubed beef to the pot and brown; remove, drain and return to pot.
3. Add the tomato paste and the spices; cook while stirring for just a couple of minutes.
4. Increase heat to medium-high; stir in beans, tomatoes, broth and beer; bring to a boil. Reduce heat to low, simmer, stirring often, about 30 minutes. Garnish with shredded cheese.
best chili, best ever chili