Halftime Chili

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 8 large garlic cloves, chopped
• 3 pounds ground chuck
• 5 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 28-ounce can crushed tomatoes with added puree
• 1 14 1/2-ounce can low-salt chicken broth
• 1 12-ounce bottle beer
• 1 6-ounce can tomato paste
• 1 15- to 16-ounce can prepared chili beans

1. Heat oil in heavy large Dutch oven over medium-high heat.
2. Add onions and garlic.
3. Saute until onions are translucent, about 8 minutes.
4. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes.
5. Add chili powder, cumin, basil, oregano and thyme.
6. Stir 2 minutes.
7. Mix in crushed tomatoes, chicken broth, beer and tomato paste.
8. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.
9. Mix in beans.
10. Simmer 5 minutes.
11. Season to taste with salt and pepper.
12. (Can be prepared 3 days ahead.
13. Refrigerate until cold, then cover.
14. Rewarm over low heat before serving.)

olive oil, onions, garlic, ground chuck, chili powder, ground cumin, basil, oregano, thyme, tomatoes, lowsalt chicken broth, tomato paste, beans

Taken from www.epicurious.com/recipes/food/views/halftime-chili-1201 (may not work)