Traditional recipes

Halftime Chili

Halftime Chili

Ingredients

  • 1 1/2 cups chopped onions
  • 8 large garlic cloves, chopped
  • 5 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 14 1/2-ounce can low-salt chicken broth
  • 1 6-ounce can tomato paste
  • 1 15- to 16-ounce can prepared chili beans

Recipe Preparation

  • 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. DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

Recipe by Richard Snyder Santa Monica California,Reviews SectionHi,I live in the UK, I'm not sure what exactly this is and what I can get locally to replace it:1 15- to 16-ounce can prepared chili beansThanks,E xelodiejmirza8093UK05/08/20AnonymousSavannah, Ga01/04/20

  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 2 (16 ounce) cans chili beans
  • 1 cup frozen corn
  • 1 large onion, chopped
  • 2 tablespoons chili powder
  • 1 (11.5 ounce) package OSCAR MAYER CARVING BOARD Hickory Smoked Seasoned Pulled Pork
  1. Bring ingredients to boil in saucepan. Simmer over medium-low heat for 10 minutes or until heated through, stirring occasionally.
  2. Top each serving with 1 tablespoon KRAFT 2% Milk Shredded Sharp Cheddar Cheese and/or 1 tablespoon BREAKSTONE'S or KNUDSEN Sour Cream.
  3. Combine all ingredients as directed.
  4. Refrigerate for up to 24 hours before cooking as directed.

prep: 30 min | total: 30 min | 8 servings, 1 cup each

If you prefer smaller pieces of meat, use 2 forks to pull apart the meat into smaller shreds.

Recipe and photo used with permission from: kraftrecipes.com

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1 Corinthians 10:31 (KJV)

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
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Halftime Chili

This chili is always a crowd-pleaser! It’s not uncommon for people to ask for seconds and thirds of this chili. Knowing that, I made an enormous vat of it to feed 75 people for Husband’s birthday last year…now that’s a lot of chili. For the beer in this recipe, I like to use a stout (like Murphy’s or Guinness) because it has a rich, chocolaty taste. I substitute beef broth for the chicken broth, and I use a can each of pinto, black and kidney beans instead of the prepared chili beans. When I’m feeling especially saucy then I add some diced green chiles and/or frozen corn at the end of the cooking time (so the corn doesn’t get too mushy). If you like it spicier, add 1 or 2 chopped chipotle chiles. Be sure to serve the chili with plenty of cornbread and the usual chili fixin’s: shredded cheese, chopped onions and sour cream. Beano would make a nice side dish.

Halftime Chili
Bon Appétit | January 1996

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of their 50th anniversary.

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

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.)


Some people love soup a whole lot more than chili and that’s okay! For Super Bowl Sunday, try serving this taco chili soup that pleases both chili lovers and soup lovers alike.

To make this meal complete, add some homemade bread on the side of each guests’ dish so they can wipe their bowl clean at the end.

Lindsay loves cooking fun and creative meals for friends and family. At home, you can find her trying out a new recipe found on Pinterest while trying to balance her husband's sweet tooth with her healthy eating habits. If she's not in the kitchen, you'll find Lindsay photographing people she loves and going out with friends to try the newest restaurant in her small town.


Recipe Summary

  • 1 cup mayonnaise
  • 4 teaspoons dry mustard powder (such as Colman's®)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon steak sauce
  • 1 teaspoon half-and-half
  • 1 teaspoon lemon juice
  • ½ teaspoon sriracha sauce
  • salt to taste
  • 12 puff pastry shells (such as Pepperidge Farm®)
  • 2 tablespoons butter, divided
  • 12 ounces bay scallops
  • ⅓ cup sliced mushrooms
  • 1 tablespoon minced shallot
  • ½ cup half-and-half
  • 1 tablespoon all-purpose flour
  • 2 tablespoons dry white wine
  • 1 tablespoon dry sherry
  • ½ teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh tarragon
  • ground black pepper to taste
  • 4 fluid ounces gin
  • 2 fluid ounces sweet vermouth
  • 2 teaspoons maraschino cherry juice
  • 2 dashes orange bitters
  • 4 maraschino cherries
  • 1 bunch red grapes
  • 1 pound cooked shrimp
  • 1 lemon, cut into wedges
  • 4 ounces goat cheese, softened
  • ½ cup hot red pepper jelly
  • 4 slices bacon, cooked and crumbled
  • 24 large, ridged potato chips (such as Ruffles®)
  • 24 thin slices jalapeno pepper (Optional)

Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.

Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.

Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.

Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.

Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.

Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.

Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.

Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.

Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.


Super Bowl Recipes: Halftime Chili Is Better With Bacon, Whiskey

For those of us stationed in Chicago, Super Bowl XLVI doesn't feature too much local intrigue. Instead, Sunday will be about the parties, which are inevitably about the food. A group of my friends is using the game as an excuse to throw our second annual "Chili Con Carnival", a tournament-style chili cooking competition where everyone's a winner.

Last year, I did a Google search for chili recipes and came across a gem: FamousChiliRecipes.com's Halftime blend. Here's the basic ingredients:

3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 pounds ground chuck (you can also substitute ground chicken or ground turkey)
• 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)

As someone who ranks around a two out of 10 in terms of cooking ability, I can reliably tell you this is super easy. So far as "special" ingredients go? Last year, we used whiskey and bacon bits. Because, duh, those are the two best things.


  • 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.


Super Bowl Chili

Chili is a must-have for your Super Bowl party. It's great to let simmer until halftime (less time in the kitchen for you!) or let your game-watchers serve themselves as they get hungry. Another great serving idea is to hollow out round bread loaves and use them as bowls for the chili.

An outstanding chili recipe made with beef and pork, beer, tomato sauce, spices, and a hint of cocoa powder for that prize-winning flavor.

Method: stovetop
Time: 2-5 hours

You may know Al Roker from television, but what he's really famous for is his "spectacular" chili. It's made with a combination of chuck steak, hot italian.

Method: stovetop
Time: 2-5 hours

This chili with ground beef, tomato sauce, and a load of spices is for the no-bean chili purists out there. Why go two-alarm? Because the only thing better than chili on a cold day is.

Method: stovetop
Time: 1-2 hours

Tomato soup has a richer flavor than regular tomato sauce so you don't need to add a lot of extras to this recipe to have a winner.

Method: stovetop
Time: under 30 minutes

This recipe should probably be called "cocoa cola chili" with its hint of chocolate added to the savory blend. Want a richer flavor? Let it simmer longer.

Method: stovetop
Time: 30-60 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

This creole style crockpot batch loaded with beef, kidney beans, and tomatoes is a keeper. Perfect for cold Sundays at the end of the NFL season.

Method: stovetop, crock pot
Time: over 5 hours

Pork cubes are browned and slow cooked with onion, cumin, oregano, green chiles, tomatoes and garlic.

Method: stovetop, crock pot
Time: over 5 hours

Easy, spicy chili served in little bread boats

Method: stovetop
Time: 30-60 minutes

Made with ground beef, onion, celery salt, tomato sauce, water, kidney beans, garlic powder, garlic salt, chili powder, salt

Method: stovetop
Time: 2-5 hours

Made with ground beef, onion, tomatoes, kidney beans, water, chili powder, elbow macaroni

Method: stovetop
Time: 30-60 minutes

Made with cumin, garlic salt, chopped canned chipotle chile peppers in adobo sauce, boneless beef round steak or boneless pork shoulder, bell peppers, onions.

Method: crock pot
Time: over 5 hours

This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

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This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Recipe Goldmine LLC ©1999 - | All Rights Reserved
1 Corinthians 10:31 (KJV)

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
Contact | Privacy/Terms of Service


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