Halftime Chili Recipe Epicuriouscom

HAVANA MOON CHILI

Havana Moon Chili image

Provided by Jane Stern

Categories Soup/Stew Bean Beef Olive Pork Rice Tomato Super Bowl Raisin Almond Winter

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice

Steps:

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

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.

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

Ingredients

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

BEEF AND BEAN CHILI

Beef and Bean Chili image

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Categories Bean Beef Tomato Super Bowl Low Cal Meat Ground Beef Fall Tailgating Healthy Jalapeño Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

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