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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 can(s) chicken broth |
5 tablespoon(s) chili powder |
4 can(s) chili, black, kidney and/or pinto beans |
1 1/2 cup(s) chopped onions |
1 dash(es) cinnamon |
1 can(s) crushed tomatoes in 28-ounce can w/added puree |
1 dash(es) cumin |
1 bottle(s) dark beer |
8 clove(s) garlic |
1 dash(es) ground cayenne pepper |
2 pound(s) ground chuck, turkey and/or sausage |
2 tablespoon(s) olive oil |
1 can(s) tomato paste in 6-ounce can |
Directions:
1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Saut until onions are translucent, about 8 minutes. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cinnamon, cayenne and cumin. 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. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)
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