Monday, September 24, 2007

Recipe of the week: Chili

It's fall and football season so that means it time to start whipping up some chili. Now, chili is one of those dishes everyone has an opinion about just like homemade pasta sauce. Everyone thinks their recipe is the best and usually there are secret ingredients involved. I chose the recipe below because looks like a snap and it provides a good base if you want to tailor it to your individual palate.

Halftime Chili Recipe
This is the perfect chili dish to serve at your next halftime get together. Serve with grated cheese and tortilla chips for dipping.

• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 pounds ground chuck
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
• 2 15 to 16oz cans of kidney beans (drained)


Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.

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