- 2 Tbsp. olive oil
- 1.5 cups chopped onion
- 8 large garlic cloves, chopped
- 3 pounds 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-ounce can crushed tomatoes
- 1.75 cups (1 14.5-ounce can) low-sodium chicken broth
- 1 12-ounce bottle beer
- 1 6-ounce can tomato paste
- 1 15- to 16-ounce can prepared chili beans
- Kosher salt and freshly ground black pepper
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté 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.
Do Ahead: Chili can be prepared 3 days ahead. Cool, then cover and chill. Rewarm over low heat before serving.