Bon Appetit - January 1996

2 tbls. olive oil 1 1/2 c. chopped onions
8 large garlic cloves, chopped
3 lb. ground chuck
5 tbls. chili powder
1 tbls. ground cumin
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 28-oz can crushed tomatoes
1 14.5 oz can chicken broth
1 12-oz bottle beer
1 6-oz can tomato paste
15- to 16-oz can of prepared chili beans

Heat oil in heavy large Dutch over over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add chuck and saute 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.)