Halftime Chili Recipe Epicuriouscom

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BEEF CHILI



Beef Chili image

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

Provided by Claire Saffitz

Categories     Bon Appétit     Soup/Stew     Chili     Super Bowl     Dinner     Chile Pepper     Hot Pepper     Oregano     Tomato     Beer     Winter     Beef

Yield 12 Servings

Number Of Ingredients 15

4 large or 6 medium ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
3 tablespoons extra-virgin olive oil
5 pounds boneless beef chuck, cut into 1/2-inch slices
2 large yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (14.5-ounce) can fire-roasted crushed tomatoes
3 tablespoons dark brown sugar
1 (12-ounce) bottle lager
2 teaspoons apple cider vinegar
Kosher salt, freshly ground pepper
Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)

Steps:

  • Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
  • Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
  • Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
  • Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
  • Do Ahead
  • Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

HALFTIME CHILI



Halftime Chili image

Provided by Richard Snyder

Categories     Soup/Stew     Beer     Bean     Beef     Tomato     Super Bowl     Kid-Friendly     Ground Beef     Winter     Potluck     Bon Appétit     Santa Monica     California     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans

Steps:

  • 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.)

WINTERTIME CHILI



Wintertime Chili image

This is a low fat, delicious & vegetarian if you use vegetable broth chili that is very tasty. I got the recipe from my neighbors' sister-in-law, Michele in Texas, and we have been enjoying it ever since.

Provided by Babs in Toyland

Categories     Black Beans

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -2 tablespoon olive oil (I used 2)
1 butternut squash, peeled and seeded chopped into 1" pieces
2 medium red peppers, thinly sliced
2 small onions, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can black beans, drained
1 (16 ounce) package frozen white shoepeg corn
1 (14 1/2 ounce) can chicken broth
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
shredded monterey jack cheese (, to garnish)

Steps:

  • Heat oil in large stockpot and add first 5 ingredients.
  • Saute for about 10 minutes.
  • Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
  • Serve with a little cheese sprinkled on top.

HALFTIME CHILI



Halftime Chili image

Make and share this Halftime Chili recipe from Food.com.

Provided by Jollymae

Categories     Meat

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 1/2 cups chopped sweet onions
6 large garlic cloves, minced
3 lbs ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
3 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 mild jalapenos, seeds & ribs removed and chopped finely
1 (28 ounce) can crushed tomatoes in puree
1 (14 1/2 ounce) can low sodium chicken broth
1 (12 ounce) bottle beer
1 (6 ounce) can tomato paste
1/2 cup barbecue sauce
1 (15 ounce) can beans in chili sauce

Steps:

  • Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 minute Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 minute Mix in the beans and heat an additional 5 minutes.

Nutrition Facts : Calories 424.2, Fat 24.5, SaturatedFat 8.6, Cholesterol 92.5, Sodium 517.8, Carbohydrate 20.8, Fiber 4.3, Sugar 6.9, Protein 29.4

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