Spicy Touchdown Chili
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 12 servings (3 quarts).
For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
Ingredients
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1 pound ground beef
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1 pound bulk pork sausage
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 cans (15 ounces each) pinto beans, rinsed and drained
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2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
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1 can (14-1/2 ounces) diced tomatoes with onions, undrained
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1 can (12 ounces) beer
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6 bacon strips, cooked and crumbled
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1 small onion, chopped
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1/4 cup chili powder
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1/4 cup chopped pickled jalapeno slices
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2 teaspoons ground cumin
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2 garlic cloves, minced
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1 teaspoon dried basil
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3/4 teaspoon cayenne pepper
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Optional: Shredded cheddar cheese, sour cream and chopped green onions
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
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2.
Stir in the next 13 ingredients. Cook, covered, on low until heated through, 4-5 hours. If desired, top individual servings with shredded cheddar cheese, sour cream and chopped green onions.
Nutrition Facts
1 cup: 365 calories, 15g fat (5g saturated fat), 48mg cholesterol, 901mg sodium, 34g carbohydrate (7g sugars, 9g fiber), 22g protein.
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