My Chili - cooking recipe

Ingredients

2 lbs extra lean ground beef, coarsely ground if you can get it that way
1 large onion, diced
1 (28 ounce) can tomatoes
1 (15 ounce) can tomato puree
2 (15 1/2 ounce) cans kidney beans, drained
3 tablespoons Worcestershire sauce
3 tablespoons aromatic bitters
1 (12 ounce) can beer (or if you're non-alcohol use 1 1/2 cups water)
3 cloves garlic, minced
1 beef bouillon cube
1 teaspoon dried red pepper
2 bay leaves
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon thyme leaves
1 teaspoon oregano
1 teaspoon basil
shredded cheddar cheese
sour cream
coarsely chopped green onion, including tops

Preparation

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 puree, beans, Worcestershire, bitters, beer, garlic, bouillon cube, red pepper, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours.
Skim and discard fat and bay leaves.
Serve in bowls with cheese, sour cream and onions.