|
Cooking with beer recipes
Return to recipe index
Halftime Chili
2 tbls. olive oil 1 � c. chopped onions
8 large garlic cloves, chopped
3 lb. ground chuck
5 tbls. chili powder
1 tbls. ground cumin
1 tsp. dried basil
� tsp. dried oregano
� tsp. dried thyme
1 28-oz can crushed tomatoes
1 14.5 oz can chicken broth
1 12-oz bottle beer
1 6-oz can tomato paste
15- to 16-oz can of prepared chili beans
Heat oil in heavy large Dutch over medium-high heat. Add onions
and garlic. Saut� until onions are translucent, about 8 minutes. Add
chuck and saut� 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 75 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.)
Bon Appetit - January 1996
|
|
 |
|
Search
Find whatever in the beer world you are looking for. Enter a search word or phrase, then click GO.
|
ADVERTISEMENT
|
|
