Heat oil in heavy large Dutch over medium-high heat. Add onions
and garlic. Sauté until onions are translucent, about 8 minutes. Add
chuck and sauté until brown, breaking up meat with back of spoon,
about 5 minutes. Add chili powder, cumin, basil, oregano and thyme.
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 75 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.)
Bon Appetit - January 1996
Find whatever in the beer world you are looking for. Enter a search word or phrase, then click GO.