"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Matt's Chili Recipe

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This recipe for Matt's Chili, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Verkuilen
Added: Wednesday, May 28, 2008


2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds chuck or stew meat cut into 1" cubes
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

for garnish:
chopped raw onions
grated cheddar cheese
chopped jalapeños

Heat oil in heavy large Dutch oven over medium-high heat

Add onions and garlic. Sauté until onions are translucent,
about 8 minutes.

Add chuck and sauté until brown, about 5-8 minutes.

Add chili powder, cumin, basil, oregano and thyme. Stir 2

Mix in crushed tomatoes, chicken broth, beer and tomato

Simmer until thickened to desired consistency, stirring
occasionally to prevent sticking, about 1 hour 15 minutes.

Mix in beans. Simmer 5 minutes.

Season to taste with salt and pepper.

Serve with chopped onions, grated cheddar cheese and

(Can be prepared 3 days ahead. Refrigerate until cold, then
cover. Rewarm over low heat before serving.)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
prep 30-45 mins; Cook 1.5 hours




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