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Spicy Touchdown Chili

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
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    12 servings (3 quarts)


  • 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 (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
  • Shredded cheddar cheese, sour cream and chopped green onions, optional


  • 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. If desired, top with shredded cheddar cheese, sour cream and/or chopped green onions when serving.
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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  • drejka
    Feb 22, 2020

    Easy and delicious, good for a group. The bacon was a nice surprise addition! I always mix up different kinds of beans to add a little color interest. This was about as spicy as I like to get with chili. Hubs always ads extra hot sauce to any chili I make, so I keep it the way I like it and he adjusts the heat for himself.

  • Brittany
    Oct 6, 2019

    My boyfriend and I thought the original recipe was a bit bland. The next night, I heated it up to make a chili mac and added a tablespoon of smoked paprika, a half tablespoon more of cumin, a little salt, a quite a bit of black pepper and some sauteed minced garlic. It tasted significantly better after those additions.

  • valerie.h
    Jul 8, 2019

    Just a comment to those who thought the liquid content was on the lighter side --- if you're using Ro-Tel brand tomatoes with green chilies, check your can size. I typically buy the smaller 10 oz. cans, so in this recipe I use three of those to equal the 29 oz. called for in the ingredient list. It might make a difference overall... We like a thicker chili, so it's not really an issue for us. {grin} Also, I use a can each of kidney beans, pinto beans, and black beans.

  • Emily
    Mar 14, 2019

    I love this recipe! I have made it several times and it is always a big hit. I substitute the bacon strips for real bacon bits to save some time.

  • JMartinelli13
    Mar 5, 2019

    I used hot Italian turkey sausage instead of pork. For all of the beans, I bought reduced sodium versions. Instead of the beer, I used beef broth. Because I couldn't find the diced tomatoes with onions, I upped the fresh onion to a medium sized one. I love this one because you can make it early in the day, pop it in the slow cooker and not have to miss any of the game. While it's great by itself, it also would make awesome nachos, or poured on top of a baked potato or a nice grilled hot dog. I was very happy with the heat level, but you can easily dial it up or down.

  • Mary Jane
    Sep 26, 2018

    Can I make this and freeze this chili recipe?

  • zookeeperk
    Nov 21, 2017

    No comment left

  • Stacey4gop
    Sep 28, 2017

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

  • dogcat_8
    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.

  • mjlouk
    Dec 12, 2016

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