HALFTIME CHILI
www.RecipeGirl.com
2 Tbs olive oil
1 ½ cups chopped onion
6 large garlic cloves, chopped
3 lbs ground beef
5 Tbs chili powder
1 Tbs ground cumin
1 tsp dried basil
1 stick cinnamon
3 bay leaves
½ tsp dried oregano
½ tsp dried thyme
2 mild jalapeños, seeded and chopped finely
28 oz can crushed tomatoes with puree
14 ½ oz can chicken broth
12 oz bottle of beer
6 oz can tomato paste
½ cup barbecue sauce
15 oz can prepared chili beans
Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add beef and sauté until brown, about 5 min. Add chili powder, cumin, basil, cinnamon, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbeque sauce. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour and 15 min. Mix in beans and simmer an additional 5 minutes. Season to taste with salt and pepper.
Serves 8 to 10
Cooking Tips
*This can be prepared up to 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.
*Try adding a variety of things: a bunch of fresh cilantro, different kinds of beans, cheese, sour cream, ground veal or turkey.
Recipe Source: Adapted from Bon Appetit
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“Lots of flavor in this one with both the beer and the barbecue sauce! Our local firefighters stopped by and had a bowl of this chili on Superbowl Sunday. They gave it the big thumbs up!”
-Rancho Santa Fe, CA
