Chili Bowl with Cornbread

Recipe by Redemption Hill
photo by Rachel Lyn Photography

Serves 8-10

Chili: 2 tablespoons olive oil 1 1/2 cups chopped onions 8 large garlic cloves, chopped 3 pounds ground beef 5 tbsp chili powder 1 tbsp ground cumin 1 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried thyme 1 28-ounce can crushed tomatoes 1 carton of beef or chicken broth 1 6-ounce can tomato paste 1 15-ounce can prepared chili beans Sides and Toppings: cornbread, nachos, cheese, sour cream, chives and/or scallions, jalapeƱos

Saute onions and garlic in a large Dutch oven over medium-high heat until translucent. Add the ground beef and cook until brown. Add in your spices (chili powder, cumin, basil, regano and thyme) and cook for 2 min. Stir in the tomatoes, broth and tomato paste and bring to a boil. Reduce heat and let simmer for at least 1 hour to thicken the chili (the longer the better!). Stir occasionally and season with salt and pepper. Can be prepared up to 3 days ahead of time!