Halftime Chili

Soups & Stews

Prep Time: 15 minutes Servings: 8–10 servings Source:

Ingredients

2 Tbsp. olive oil

1½ cups chopped onion

8 large garlic cloves, chopped

3 pounds ground chuck

5 Tbsp. chili powder

1 Tbsp. ground cumin

1 tsp. dried basil

½ tsp. dried oregano

½ tsp. dried thyme

1 28-ounce can crushed tomatoes

1¾ cups (1 14½-ounce can) low-sodium chicken broth

1 12-ounce bottle beer

1 6-ounce can tomato paste

1 15- to 16-ounce can prepared chili beans

Kosher salt and freshly ground black pepper

Directions

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.Do Ahead: Chili can be prepared 3 days ahead. Cool, then cover and chill. Rewarm over low heat before serving.Editor's note: This recipe was originally printed in our December 1995 issue. Head this way for more of our best Super Bowl recipes →