Ingredients
2
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
3
to 4 cloves garlic, finely chopped
2
tablespoons chili powder
2
teaspoons ground cumin
1
to 2 teaspoons ground red pepper (cayenne)
1
teaspoon paprika
1
can (6 oz) Muir Glen™ organic tomato paste
1 3/4
cups Progresso™ beef-flavored broth (from 32-oz carton)
1
bottle (12 oz) dark regular or nonalcoholic beer
3
cans (8 oz each) Muir Glen™ organic tomato sauce
2
cans (15 oz each) pinto beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
Sour cream
Shredded Cheddar cheese
Lime wedges
Preparation
In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.
