Categories: Chili, Main Dish, Rachael Ray, Tex-Mex

Ingredients

• 1 1/2 lbs lean ground beef
• 1 tablespoon extra virgin olive oil
• 1/2 medium onion, chopped
• 4 garlic cloves, minced
• 6 ounces beer (1/2 a bottle)
• 1/2 cup fat free low-sodium beef broth
• 1 (14 ounce) can crushed tomatoes
• 2 -3 tablespoons chili powder
• 1 -1 1/2 tablespoon ground cumin
• Tabasco sauce (to taste, Rachael says 4 good shakes)
• kosher salt, to taste
• Toppings:
• crushed tortilla chips
• chopped onion
• chopped fresh cilantro

Directions

1. In a large deep saucepan, brown the ground beef in olive oil over med-high heat; add in onion and garlic; cook 5 minutes or until onion is translucent.

2. Add in beer, beef broth, tomatoes, seasonings, and salt; bring to a boil; then decrease heat to low and simmer until ready to serve.

3. Top with chopped onion and cilantro; serve with chips to dip, or crushed chips to top and a side of refried beans.

4. Leftovers only get better.

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