Halftime Chili

Name: Halftime Chili
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

14 ingredients

14 steps

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

Directions

1

Heat oil in heavy large Dutch oven over medium-high heat.
2

Add onions and garlic.
3

Saute until onions are translucent, about 8 minutes.
4

Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes.
5

Add chili powder, cumin, basil, oregano and thyme.
6

Stir 2 minutes.
7

Mix in crushed tomatoes, chicken broth, beer and tomato paste.
8

Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.
9

Mix in beans.
10

Simmer 5 minutes.
11

Season to taste with salt and pepper.
12

(Can be prepared 3 days ahead.
13

Refrigerate until cold, then cover.
14

Rewarm over low heat before serving.)