Best Halftime Chili Recipes

Halftime Chili image

Provided by Richard Snyder

Yield Makes 8 to 10 servings

Number Of Ingredients 14

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

Steps:

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. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)

Halftime Chili image

Provided by Jollymae

Categories Meat

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 1/2 cups chopped sweet onions
6 large garlic cloves, minced
3 lbs ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
3 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 mild jalapenos, seeds & ribs removed and chopped finely
1 (28 ounce) can crushed tomatoes in puree
1 (14 1/2 ounce) can low sodium chicken broth
1 (12 ounce) bottle beer
1 (6 ounce) can tomato paste
1/2 cup barbecue sauce
1 (15 ounce) can beans in chili sauce

Steps:

Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 minute Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 minute Mix in the beans and heat an additional 5 minutes.

Nutrition Facts : Calories 424.2, Fat 24.5, SaturatedFat 8.6, Cholesterol 92.5, Sodium 517.8, Carbohydrate 20.8, Fiber 4.3, Sugar 6.9, Protein 29.4

1/2 recipe - halftime chili image

Number Of Ingredients 11

1 tablespoon olive oil
3/4 cup chopped onions
4 cloves garlic cloves, chopped
1 1/2 pounds ground chuck
1 1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 can 14-oz can crushed tomatoes with added puree
6 ounces beer
1/2 can 6oz can tomato paste

Steps:

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. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)

Halftime Chili Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

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. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)