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Jul 30, 2014

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Halftime Chili

  • 2 tbls. olive oil 1 ˝ c. chopped onions
  • 8 large garlic cloves, chopped
  • 3 lb. ground chuck
  • 5 tbls. chili powder
  • 1 tbls. ground cumin
  • 1 tsp. dried basil
  • ˝ tsp. dried oregano
  • ˝ tsp. dried thyme
  • 1 28-oz can crushed tomatoes
  • 1 14.5 oz can chicken broth
  • 1 12-oz bottle beer
  • 1 6-oz can tomato paste
  • 15- to 16-oz can of prepared chili beans

    Heat oil in heavy large Dutch 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 75 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.)

    Bon Appetit - January 1996

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