It’s no secret I love chili. What woman hosts a chili contest, vowing to eat chili nearly every Saturday for MONTHS?
I love the fact that you can top it with nearly anything under the sun and it makes it all the better. I love that you can freeze it without any ill effects. I like to eat it over pasta or baked potatoes, or au natural in a bowl.
And since I tend to love all recipes by Bon Appetit, it was clear I HAD to try this chili recipe.
But this chili also had a key ingredient: beer. And not just a little bit, but a whole bottle of delicious, frothy goodness. The flavor of the beer comes out, so if you love beer…you’re in luck.
This chili rendition is also perfect for the meat-lover. It is packed with lean ground beef and just a few beans – chili beans. Having grown up on chili made with chili beans, I’m particularly fond of that portion of the recipe.
A bit belated, this recipe was made to celebrate the Super Bowl. But with March Madness right around the corner, chili is the perfect gather’round the TV food. People can top their bowls as they please and chili can be prepared ahead of time and kept warm on the stove.
As for this recipe, it’s hearty, meaty, and very, very good. It’s not spicy, but has lots of flavor from the tomatoes and richness from the chili powder and depth from the cumin. It’s great!
Halftime Chili adapted from Bon Appetit
1 Tbsp olive oil 1 yellow onion, chopped 6 large garlic cloves, diced 1 large green bell pepper, chopped 3 lbs 92% lean ground beef 5 Tbsp chili powder 1 Tbsp ground cumin 1 tsp dried basil 3 bay leaves 1/2 tsp dried oregano 1/2 tsp dried thyme 3 jalapenos, seeds & ribs removed, diced 28-oz can crushed tomatoes with puree 14.5-oz can low-sodium chicken broth 12 oz bottle light beer (lager-style) 6-oz can tomato paste 15-oz can chili beans in sauce
Heat oil in large Dutch oven over medium-high heat. Add onions, garlic, and bell pepper. Saute until onions are soft and lightly browned, about 8 minutes.
Add beef and saute until browned, about 5 min. Add chili powder, cumin, basil, bay leaves, oregano, and thyme. Stir 2 minutes.
Mix in jalapenos, crushed tomatoes, broth, beer, and tomato paste. 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 min. Mix in the beans and heat an additional 5 minutes.
Yield: 9 servings (about 1 1/2 cups each).
Nutrition Information (per serving): 357 calories; 15 g. fat; 80 mg. cholesterol; 686 mg. sodium; 24.3 g. carbohydrate; 7.4 g. fiber; 34.5 g. protein
Result: A hearty, meaty chili that is rich in tomato, chili powder, and cumin flavors. This chili is not spicy, but a very mild heat from the jalapeno. Simple to make and reheats great. A classic recipe with the option of any and every topping under the sun. Enjoy!
It’s the weekend! No major plans today…just some lesson planning, grading, a workout, and some college basketball.