Halftime Chili

The chili recipe from Bon Appetit, with my tweaks from when we made it in October, 2010. Skipped the thyme, basil and whatever else, used just a dash of cumin and cinnamon (per user reviews) and kicked in a few dashes of ground cayenne pepper. The beer was Captain Bastard's from Squatters in SLC. Also, added the beans after about the first 15 minutes of final simmering, along with a Cadbury Royal Dark chocolate bar.

Yield: 1 serving
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  • 1 can(s) chicken broth
  • 5 tablespoon(s) chili powder
  • 4 can(s) Chili, black, kidney and/or pinto beans
  • 1 1/2 cup(s) chopped onions
  • 1 dash(es) cinnamon
  • 1 can(s) crushed tomatoes in 28-ounce can w/added puree
  • 1 dash(es) cumin
  • 1 bottle(s) dark beer
  • 8 clove(s) garlic
  • 1 dash(es) ground cayenne pepper
  • 2 pound(s) ground chuck, turkey and/or sausage
  • 2 tablespoon(s) olive oil
  • 1 can(s) tomato paste in 6-ounce can


  1. Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Saut until onions are translucent, about 8 minutes. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cinnamon, cayenne and cumin. 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.)
August 2013

This recipe is a personal recipe added by RunnerBoy and has not been tested or endorsed by MyRecipes.

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