Photo by T. Mike Fletcher
Yield: Approximately 2 quarts
2 tablespoons vegetable oil 8 ounces yellow onions, coarsely chopped 2 pounds ground chuck (turkey may be substituted for one-half or all of the beef) 1 teaspoon black pepper 6 ounces tomato paste 2 teaspoons minced garlic 3 tablespoons cumin 1/3 cup chili powder 1 tablespoon salt 1 tablespoon dried oregano 1 tablespoon cup dried basil 1 14-ounce can crushed tomatoes in puree 1 pound canned petit diced tomatoes and juice 6 ounces beer 4 ounces diced green chilis 1 cup water 1 16-ounce can chili hot beans with sauce
Heat oil in a dutch oven and cook onions over low heat until tender and translucent. Do not brown. Add the beef and cook completely until well browned. Drain. Return to pot.
Add the remaining ingredients, except the beans. Bring to a boil, partially cover and simmer for 15 minutes. As the chili reduces, the meat will sink to the bottom so stir often to prevent burning.
Add the beans and simmer for another 15 minutes. Towards the end, it will thicken quickly so keep a close eye on it.
Chef’s Note: This freezes very well.
By Helen Fletcher, The Ardent Cook
