Ingredient:
2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 to 4 cloves garlic, finely chopped
2 tbsp chili powder
2 tsp ground cumin
1 to 2 tsp ground red pepper (cayenne)
1 tsp paprika
1 can (6 oz) Muir Glen organic tomato paste
1 3/4 cups Progresso beef-flavored broth (from 32-oz carton)
1 bottle (12 oz) dark regular or nonalcoholic beer
3 cans (8 oz each) Muir Glen organic tomato sauce
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
Toppings, if desired
Sour cream
Shredded Cheddar cheese
Lime wedges
Method:
In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.
2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 to 4 cloves garlic, finely chopped
2 tbsp chili powder
2 tsp ground cumin
1 to 2 tsp ground red pepper (cayenne)
1 tsp paprika
1 can (6 oz) Muir Glen organic tomato paste
1 3/4 cups Progresso beef-flavored broth (from 32-oz carton)
1 bottle (12 oz) dark regular or nonalcoholic beer
3 cans (8 oz each) Muir Glen organic tomato sauce
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso chopped green chiles, undrained
Toppings, if desired
Sour cream
Shredded Cheddar cheese
Lime wedges
Method:
In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.
