Halftime Chili
Try this Halftime Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 (15 ounce) can black beans drained
- 1/2 teaspoon salt or to taste
- 3 tablespoons chili powder
- 2-1/2 pounds lean ground beef
- 1/2 teaspoon crushed red pepper or to taste
- fresh ground pepper to taste (i add lots!)
- 1 (28-ounce) can crushed tomatoes with added puree
- 1 (14 1/2-ounce) can tomato sauce
- 1 (16 ounce) can bush's chili beans in chili sauce ( undrained
- 1 (15 ounce) can kidney beans drained
- 1 (12 ounce) bottle beer
- Carbohydrate 4.44694292515126 g
- Cholesterol 0 mg
- Fat 1.61255010606694 g
- Fiber 1.3532182184546 g
- Protein 0.738011818698543 g
- Saturated Fat 0.240903199696019 g
- Serving Size 1 1 to 8 serving (32g)
- Sodium 21.7292127749876 mg
- Sugar 3.09372470669666 g
- Trans Fat 0.115186200979042 g
- Calories 31 calories
Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic. Saute for about 5 minutes or until onions have softened. Add ground beef. Cook and stir, breaking up ground beef, until no pink remains. Drain off as much grease as you can from the pan. Return pan to heat and add chili powder, cumin, basil, oregano, thyme, crushed red pepper, salt and pepper. Stir 2 minutes. Mix in crushed tomatoes, tomato sauce, beans, and beer. Bring to a low boil, then reduce heat and simmer, covered, for 1 hour.Remove lid and continue to simmer, uncovered, for an additional 30 minutes.Taste and season with additional salt and pepper, if needed.
