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Halftime Chili

Source of Recipe

Bon App�tit, 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: https://tinyurl.com/halftimechili

List of Ingredients

◦ 2 tablespoons olive oil
◦ 1 � cups chopped onion
◦ 8 large garlic cloves, chopped
◦ 3 pounds ground chuck
◦ 5 tablespoons chili powder
◦ 1 tablespoon ground cumin
◦ 1 teaspoon dried basil
◦ � teaspoon dried oregano
◦ � teaspoon dried thyme
◦ 1 28-ounce can crushed tomatoes
◦ 1 � cups (1 14 �-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


Recipe

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Saut� until onions are translucent, about 8 minutes.

Add chuck and saut� 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.