My Chili

• 2 lbs extra lean ground beef, coarsely ground if you can get it that way
• 1 large onion, diced
• 1 (28 ounce) can tomatoes
• 1 (15 ounce) can tomato puree
• 2 (15 1/2 ounce) cans kidney beans, drained
• 3 tablespoons Worcestershire sauce
• 3 tablespoons aromatic bitters
• 1 (12 ounce) can beer (or if you're non-alcohol use 1 1/2 cups water)
• 3 cloves garlic, minced
• 1 beef bouillon cube
• 1 teaspoon dried red pepper
• 2 bay leaves
• 1 tablespoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon thyme leaves
• 1 teaspoon oregano
• 1 teaspoon basil
• shredded cheddar cheese
• sour cream
• coarsely chopped green onion, including tops

1. Crumble beef into a 5-6 quart pot over medium heat; cook, stirring to break it up, until browned; add onion and cook until soft; stir in tomatoes and their liquid and break the tomatoes up with a spoon; stir in tomato puree, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
2. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
3. Skim and discard fat and bay leaves.
4. Serve in bowls with cheese, sour cream and onions.

extra lean ground beef, onion, tomatoes, tomato puree, kidney beans, worcestershire sauce, aromatic bitters, beer, garlic, red pepper, bay leaves, chili powder, ground coriander, ground cumin, thyme, oregano, basil, cheddar cheese, sour cream, green onion

Taken from www.food.com/recipe/my-chili-85999 (may not work)