#2,814: Classic Beef Chili

One thing my mom is known for is her chili recipe.  It's loaded with beans and is just the right amount of spicy.  This is NOT my mom's recipe, so I'm sure my sister is totally going to hate this.  However, being one who likes to try new recipes, I figured I'd give this one a try.  I have to admit, I really do like this chili.  I love that it has two different kinds of beans.  I especially love it served over elbow noodles, with some melted cheddar cheese, and some oyster crackers like my mom always served hers.  As with most chili's this is definitely better the longer it sits and you let the flavors meld.  You kind of get a little bit of the beer flavor in this, but it's super mild.  If you don't want to add beer, just use more chicken broth.  

2 tablespoons olive oil
2 cups chopped yellow onion
8 garlic cloves, minced
3 pounds ground chuck
1 (6-oz.) can tomato paste
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon 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

Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. 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.

Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

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.