Halftime Chili
Katie
Nothing beats this on a cold day. Plus, it’s amazing as leftovers!
ingredients
- oil
- 1 1/2 C white onion, chopped
- 3 lbs ground chuck
- 8 large garlic cloves
- 1 tbsp cumin
- hot paprika
- 1 packet chili seasoning (we like McCormick’s)
- 1/2 tsp oregano
- 28 oz can crushed tomatoes
- 14 oz can chicken broth
- 12 oz bottle of beer
- 6 oz can tomato paste
- 16 oz can kidney beans
- jalapenos to taste
- Tabasco to taste
directions
- 1
Heat a little oil in a stockpot. Saute onions and garlic until translucent. Add ground chuck and chili seasonging and cook until browned throughout. Add chili powder, cumin, and oregano. Stir and cook 2 minutes. Mix in jalapenos, Tabasco, crushed tomatoes, chicken broth, beer and tomato paste. Simmer until you reach the desired thickness.
- 2
Drain the beans and mix into the chili. Simmer an additional 5 to 10 minutes.
- 3
Serve with chopped onions, cheddar, additional jalapenos, Tabasco, and sour cream.
- 4
**Note** If you want to make this ahead of time, follow instructions up to adding the tomatoes, paste, etc. DO NOT ADD BEANS because they’ll get mushy. Cover and refrigerate. When ready to serve, reheat over medium heat. Wait to add beans until chili comes up to temperature.
Source: Scott Chinn
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