"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Verkuilen


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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