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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Matt's Chili Recipe

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This recipe for Matt's Chili is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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
minutes.

Mix in crushed tomatoes, chicken broth, beer and tomato
paste.

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
jalapeños.

(Can be prepared 3 days ahead. Refrigerate until cold, then
cover. Rewarm over low heat before serving.)
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
prep 30-45 mins; Cook 1.5 hours

 

 

 

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