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Halftime Chili

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Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 8 large garlic cloves, chopped
  • 3 pounds ground chuck
  • 5 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 14 1/2-ounce can low-salt chicken broth
  • 1 12-ounce bottle beer
  • 1 6-ounce can tomato paste
  • 1 15- to 16-ounce can prepared chili beans

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)



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