"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Halftime Chili Recipe

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This recipe for Halftime Chili, by , is from Eat, Drink, and Be Merry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Abby DiPasquale

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 C chopped onions
3 lbs ground beef
5 T chili powder
1 T ground cumin
1 tsp dried basil
tsp dried oregano
tsp dried thyme
1 28-oz can crushed tomatoes
1 14-oz can chicken broth
1 bottle beer
1 6-oz can tomato paste
1 16-oz can chili beans

Directions:
Directions:
Heat oil in heavy pot over med-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add ground beef and cook until brown. 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. Reheat over low before serving.

Preparation Time:
Preparation Time:
2 hours

 

 

 

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