Halftime Chili

November 22, 2008 by andrea | Filed under Beef, Chili, Main Dish, Recipes, Soup/Stew.

This chili is always a crowd-pleaser! It’s not uncommon for people to ask for seconds and thirds of this chili. Knowing that, I made an enormous vat of it to feed 75 people for Husband’s birthday last year…now that’s a lot of chili!!! For the beer in this recipe, I like to use a stout (like Murphy’s or Guinness) because it has a rich, chocolaty taste. I substitute beef broth for the chicken broth, and I use a can each of pinto, black and kidney beans instead of the prepared chili beans. When I’m feeling especially saucy then I add some diced green chiles and/or frozen corn at the end of the cooking time (so the corn doesn’t get too mushy). If you like it spicier, add 1 or 2 chopped chipotle chiles. Be sure to serve the chili with plenty of cornbread and the usual chili fixin’s: shredded cheese, chopped onions and sour cream. Beano would make a nice side dish.

Halftime Chili
Bon Appétit | January 1996

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of their 50th anniversary.

Makes 8 to 10 servings.

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
 
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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