Makes 8 to 10 Servings
Hands-on: time 25 min
Total time: 2 hrs and 30 min
2 lbs ground chuck
1 medium sized onion, chopped
3 to 4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
1 to 2 tsp ground red pepper
1 tsp paprika
1 (6 oz) can tomato paste
1 (14.5 oz) can beef broth
1 (12 oz) bottle of dark beer
3 (8oz) cans tomato sauce
2 (15 oz) cans pinto beans, drained and rinsed
1 (4.5 oz) can chopped green chilis, undrained
1 tbsp Worcestershire sauce
Cook first 3 ingredients in a 5 to 6 qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, add and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer for two hours.
Enjoy!
