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RECIPE 14

Al’s Halftime Chili

⏱ 3 HRS 🍽 SERVES 5

Notes

DO AHEAD: Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving. Serve with sourdough or cornbread.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped red onions
  • 8 large garlic cloves, chopped
  • 3 pounds 90/10 or 85/15 ground chuck
  • 1 pound ground pork (optional)
  • 5 tablespoons chili powder
  • 1 tablespoon cumin seeds, toasted and ground
  • 1/2 teaspoon dried oregano or two sprigs fresh
  • 1/2 teaspoon dried thyme or three sprigs fresh
  • 1/8 teaspoon ground cloves
  • 1 28-ounce can fire roasted crushed tomatoes with added puree
  • 1 chipotle pepper in adobo sauce, chopped
  • 24-ounce can of Negra Modelo or Pabst beer
  • 1 6-ounce can tomato paste
  • 1 15- to 16-ounce can kidney beans
  • 1/2 teaspoon Liquid Smoke
  • 2 tablespoons masa harina
  • 3 tablespoons lime juice
Toppings
  • Sour cream
  • 1/2 small red onion, minced
  • 1 cup grated cheddar or monterey jack cheese

Directions

  1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic.
  2. Sauté until onions are translucent, about 8 minutes.
  3. Add chipotle chili and beef chuck, sauté until brown, breaking up meat with back of spoon, about 10 minutes.
  4. Add chili powder, cumin, cloves, oregano and thyme. Stir 2 minutes.
  5. Mix in crushed tomatoes, Liquid Smoke, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 30 minutes.
  6. Mix in beans, masa harina, and lime juice. Simmer 5 minutes. Season to taste with salt and pepper.
  7. Top with sour cream, minced raw onions, and grated cheese.