Description
A recipe for Classic Chili With Spicy Cheese Topping

Ingredients

• 3 tablespoons vegetable oil
  
• 2 pounds beef chuck cut into 1-inch cubes
  
• 2 cups chopped onion
  
• 1 clove garlic, minced
  
• 3 teaspoons chili powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon dried red pepper flakes
  
• 1/4 teaspoon dried thyme
  
• 1/4 teaspoon freshly ground black pepper
  
• 4 cups crushed tomatoes
  
• 2 cups beef broth
  
• 2 cups red kidney beans, rinsed and drained
  
• Salt to taste
  
• Boar's Head Jalapeño Red Pepper Sauce to taste
  
• A mixture of grated Boar's Head Monterey Jack Cheese with Jalapeño and Cheddar Cheese, 2 cups total

Preparation
In a heavy-bottomed, deep pot, heat oil to very hot. Quickly sear the beef on all sides, about 2 minutes. Work in batches if necessary. Remove and set aside.

Reduce heat to medium and add the onion, garlic, and spices to the pot. Cook, stirring, until the onion is translucent, about 3 minutes.

Return the meat to pot. Add the tomato, broth, and beans along with a pinch of salt. Stir and cook at a simmer until the liquid has reduced and thickened, about 30 minutes. Adjust seasoning, using hot red pepper sauce as desired.

Spoon chili into bowls and top with the grated cheese.

Nutrition
no information available

Serves
Serves 8

Variations
no information available