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“This is my chili and it's good. I serve this with cornbread.”
READY IN:
2hrs 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Crumble beef into a 5-6 quart pot over medium heat; cook, stirring to break it up, until browned; add onion and cook until soft; stir in tomatoes and their liquid and break the tomatoes up with a spoon; stir in tomato purée, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
  2. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
  3. Skim and discard fat and bay leaves.
  4. Serve in bowls with cheese, sour cream and onions.

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