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Super Bowl: Halftime Chili

Source of Recipe


Bon Appétit, January 1996






List of Ingredients



• 2 Tbsp olive oil
  
• 1-1/2 cups chopped onions
  
• 8 large cloves garlic, chopped
  
• 3 pounds ground chuck
  
• 5 Tbsp chili powder
  
• 1 Tbsp ground cumin
  
• 1 tsp dried basil
  
• 1/2 tsp dried oregano
  
• 1/2 tsp dried thyme
  
• 1 (28-ounce) can crushed tomatoes with added purée
  
• 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
  






Instructions



1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes.
   
   
2. 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 and 15 minutes.
   
   
3. 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.)
   
   Serves 8 to 10.