Classic Beef Chili
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Ingredients
- 2 Tbsp. olive oil
- 2 cups chopped yellow onion
- 8 garlic cloves, minced
- 3 lbs. ground chuck
- 1 (6-oz.) can tomato paste
- 3 Tbsp. chili powder (see note)
- 2 Tbsp. ground cumin
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. 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
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Cook onions and garlic:
Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes.
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Cook beef:
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.
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Add seasonings:
Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
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Add beans, tomatoes, and liquids:
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.