Boston Marathon Chili Recipe Epicuriouscom

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

Ingredients

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.)

BOSTON MARATHON CHILI RECIPE - (5/5)

Boston Marathon Chili Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 19

Ingredients

TOPPINGS:
3 tablespoons vegetable oil
2 large onions chopped
2 green bell peppers chopped
3 garlic cloves minced
1 pound beef stew meat cut 1" cubes
2 pounds boneless pork butt cut 1" cubes (or boneless country-style spareribs)
1 can whole tomatoes - (28 oz) chopped, and liquid reserved
1/3 cup chili powder
1 large jalapeño chile - (to 2) chopped
2 tablespoons ground cumin
Salt to taste
Freshly-ground black pepper to taste
1 can black beans - (16 oz) drained
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream

Steps:

Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and saute until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeños and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour. Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately. This recipe yields 10 servings.

EASY CHILI

Easy Chili image

Categories Bean Beef Tomato Sauté Quick & Easy Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 lb ground beef chuck (not lean)
1 to 1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely chopped garlic
1 (1-lb) bag frozen onions and peppers such as Birds Eye Pepper Stir-Fry mix (4 cups)
2 (16-oz) jars roasted tomato salsa such as Frontera brand
1 (15-oz) can red kidney beans, drained and rinsed (1 2/3 cups)
Accompaniments: shredded Cheddar, sour cream, corn chips

Steps:

Heat oil in a deep 12-inch heavy skillet over high heat until very hot but not smoking, then cook beef, chili powder (to taste), cumin, salt, pepper, and garlic, stirring occasionally, until meat is no longer pink (some clumps will remain), about 2 minutes. Stir in onions and peppers and salsa and simmer, uncovered, stirring occasionally, 20 minutes. Stir in beans and simmer 2 minutes.

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