Spicy Touchdown Chili Recipe

5 28 30
Spicy Touchdown Chili Recipe
Spicy Touchdown Chili Recipe photo by Taste of Home
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Spicy Touchdown Chili Recipe

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5 28 30
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 4 hours

Ingredients

  • 1 pound ground beef
  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 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

Directions

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 or until heated through. Yield: 12 servings (3 quarts).
Originally published as Spicy Touchdown Chili in Taste of Home September/October 2013

  • 1 pound ground beef
  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 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
  1. 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.
  2. Stir in remaining ingredients. Cook, covered, on low 4-5 hours or until heated through. Yield: 12 servings (3 quarts).
Originally published as Spicy Touchdown Chili in Taste of Home September/October 2013

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Reviews forSpicy Touchdown Chili

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Stacey4gop User ID: 186890 274603
Reviewed Sep. 28, 2017

"What a great tasting chili! We ate ours with sweet cornbread and it was delious!"

MY REVIEW
dogcat_8 User ID: 6341559 265289
Reviewed Apr. 29, 2017

"I made half the recipe to try it out and was pleased with the results, however, the heat level was a bit too much. I didn't have cumin in my spice cabinet, so that was eliminated. The recipe called for 1/8 cup of chili powder (1/4 cup for whole recipe), but I only used one tablespoon and I also eliminated the cayenne pepper. It was definitely a spicy chili even with those adjustments and my family was blowing their nose at the end of the meal! The flavor was great and I will make this again, however, I will cut back even further on the chili powder and jalapenos."

MY REVIEW
mjlouk User ID: 1712085 258054
Reviewed Dec. 12, 2016

"This is excellent! Makes a ton. I froze a couple freezer bags full. Really good flavor with the beer and bacon."

MY REVIEW
Mariaria User ID: 2589544 255523
Reviewed Oct. 16, 2016

"Made this because of good reviews and ease of preparation. I've made it twice now, love it and don't even like beer. Friends and family gave it awesome reviews! Super easy to make. When I first tasted it, I thought it wasn't too hot but the heat kind of sneaks up on you. You get a pleasant heat then it fades away. Not enough to make you sweat but it definitely let's you know it's there. At least that's how it worked with me. I did add an extra 1/2 pound of beef because I had it and left out the bacon because I didn't. Still great! This recipe pretty much filled my 6 quart crock pot. It's all good. Froze leftovers in single servings to take for lunch. My friend wants me to make sure I make enough for his lunch, too! I'll be making this for our next chili cook off! BOOMER!!!!!!!"

MY REVIEW
MarineMom_texas User ID: 31788 251793
Reviewed Jul. 24, 2016

"I made this today and declare it a winner. I cooked it in my Instant Pot on the slow cooker mode. We loved it. You can adjust the heat by the amount of jalapenos, cayenne pepper, and hot or mild Rotel tomatoes you add. Use the mild Rotel and less peppers for a milder dish. I followed the recipe exactly and it was delicious. Wonderful flavor. I highly recommend it.

Volunteer Field Editor."

MY REVIEW
No_Time_To_Cook User ID: 6334849 239355
Reviewed Dec. 13, 2015

"It was very good.. definitely could taste the beer. I wasn't sure I was crazy about that, but my husband thought it was great."

MY REVIEW
decar48 User ID: 5127622 233286
Reviewed Sep. 22, 2015

"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!"

MY REVIEW
Scrooge42 User ID: 7683035 233187
Reviewed Sep. 20, 2015

"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."

MY REVIEW
susanjaldridge User ID: 7537496 232850
Reviewed Sep. 14, 2015

"What kind of Beer did you use?"

MY REVIEW
johnsue58 User ID: 268634 232722
Reviewed Sep. 12, 2015

"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!"

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