Halftime Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 5 tablespoons chili powder
- 3 pounds ground chuck
- 1 1/2 cups chopped onions
- 1 14 1/2-ounce can low-salt chicken broth
- 8 large garlic cloves, chopped
- 1 6-ounce can tomato paste
- 1 28-ounce can crushed tomatoes with added puree
- Carbohydrate 26 g(9%)
- Cholesterol 86 mg(29%)
- Fat 11 g(17%)
- Fiber 7 g(27%)
- Protein 37 g(73%)
- Saturated Fat 3 g(17%)
- Sodium 626 mg(26%)
- Calories 341
Preparation 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.)
Preparation 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.)
