- 1 pound ground beef
- 1 pound bulk pork sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 can (12 ounces) beer
- 6 bacon strips, cooked and crumbled
- 1 small onion, chopped
- 1/4 cup chili powder
- 1/4 cup chopped pickled jalapeno slices
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon cayenne pepper
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
- Stir in remaining ingredients. Cook, covered, on low 4-5 hours. Yield: 12 servings (3 quarts).
Reviews for Spicy Touchdown Chili
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"We really liked this recipe which I made exactly as stated, but next time I think I will add a couple of more cans of beans. Great amount of meat for high protein which was what I was looking for, but with more beans even more protein!"
"I made this exactly to the recipe. (Except the store was out of Jimmy Dean sausage, so I used Tennessee Pride or something.) The only thing I added was some crackers when I served it. At first I thought that it was just another chili recipe, pretty much like most others. However, the more I ate the more I decided that it was perfectly seasoned, had just the right amount of heat, and was pretty simple to make. I'm giving it 5 stars. It's going in my recipe box."
"What kind of Beer did you use?"
"Very good. Even my son who doesn't like chili asks me to make it. I usually have 2 crockpots going because a single batch is never enough!"
"This was a very good chili. I liked the spice and the ease of assembly."