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    Halftime Chili

    Source of Recipe

    Bon Appétit, December 1995

    Recipe Introduction

    "Great chili recipes should meet a handful of requirements: They must be relatively forgiving, improve with slow cooking, and be welcoming to your favorite toppings. This easy recipe, which won a 2006 reader poll in honor of our 50th anniversary, meets all of those criteria. Use canned beans and boxed stock to keep things extra simple, but look for low-sodium versions to keep the saltiness in check. For the meat, go with ground chuck, which is 80% lean ground beef and 20% fat. Other than that, this homemade chili recipe is flexible. Running low on one of the dried herbs? Use more of the others. Like a hint of smoke? Add chipotle chiles or some smoked paprika. Want more heat? Stir in a bit of cayenne pepper. While many chili recipes call for slow cookers or Instant Pots, we prefer a stovetop. But if you’re serving it for a game day, that’s when any device with a “keep warm” setting comes into play. Make space on the table for a spread of chili toppings like sour cream and cheddar cheese; fresh veggies like diced tomatoes, bell peppers, and green onions; tortilla chips; and hot sauce. For a full weeknight meal, serve it with buttermilk cornbread or sweet potato wedges and a salad."

    Recipe Link:

    List of Ingredients

    ◦ 2 tablespoons olive oil
    ◦ 1 ½ cups chopped onion
    ◦ 8 large garlic cloves, chopped
    ◦ 3 pounds ground chuck
    ◦ 5 tablespoons chili powder
    ◦ 1 tablespoon ground cumin
    ◦ 1 teaspoon dried basil
    ◦ ½ teaspoon dried oregano
    ◦ ½ teaspoon dried thyme
    ◦ 1 28-ounce can crushed tomatoes
    ◦ 1 ¾ cups (1 14 ½-ounce can) low-sodium chicken broth
    ◦ 1 12-ounce bottle beer
    ◦ 1 6-ounce can tomato paste
    ◦ 1 15- to 16-ounce can prepared chili beans
    ◦ Kosher salt and freshly ground black pepper


    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.

    Makes 8 to 10 servings

    ❧ Do Ahead: Chili can be prepared 3 days ahead. Cool, then cover and chill. Rewarm over low heat before serving.




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