Now that I’ve been exposed to the wonderful world of chili, I thought I’d start off with a basic recipe for my first attempt. To spice it up a bit, I added a special ingredient: Pabst Blue Ribbon. PBR is near and dear to our hearts, as it got us through college and continues to serve as a comfort beer after a bad day. So, that said, PBR is perfect for a comforting bowl of chili!
Grocery List/Ingredients for roughly 8-10 servings
2 tablespoons of olive oil
1.5 cups of chopped yellow onion
8 garlic cloves (chopped)
2-3 pounds of ground chuck (really depends on how meaty you like your chili)
1 tablespoon of cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28 ounce can of crushed tomatoes (fire roasted preferred)
1 14.5 ounce can of chicken broth
1 12 ounce can of PBR
1 6 ounce can of tomato paste
1-2 cans of beans (I used a combination of kidney and pinto)
Saute onions and garlic in a large Dutch oven over medium-high heat for about eight minutes. Then add the chuck and brown it for about five minutes. Add the chili powder, cumin, basil, oregano, thyme and stir for roughly two minutes. Mix in the crushed tomatoes, broth, beer, and tomato paste and simmer until thickened (about an hour to an hour and a half). Stir occasionally. Then mix in the beans and cook for a little while longer until the beans are soft and the consistency is to your liking. Season to taste with salt, pepper…or more hot chili powder if you are like me. I like to top my chili with basically everything possible: sour cream, cheddar, green onion, cilantro, etc. Serve in a large bowl and enjoy!