Chili For Dinner Tonight!

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 crumble beef into a 5 to 6 quart pot and cook, stirring, until browned.
• 2 add onion and cook until soft.
• 3 drain off grease.
• 4 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.
• 5 bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick, about 2 hours.
• 6 taste seasoning and remove bay leaves.
• 7 ladle into bowls and pass cheddar cheese, sour cream, and onions to spoon over individual servings.