Game-Day Chili
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Yields:
-
13 cups
ingredients
- 907.18 g ground chuck
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 2 (850.48 g) can pinto beans or (850.48 g) can kidney beans, rinsed and drained
- 3 (680.38 g) can tomato sauce
- 340.19 g bottle dark beer
- 411.06 g can beef broth
- 170.09 g can tomato paste
- 127.57 g can chopped green chilies
- 29.58 ml chili powder
- 14.79 ml Worcestershire sauce
- 9.85 ml ground cumin
- 4.92-9.85 ml ground red pepper
- 4.92 ml paprika
- 4.92 ml hot sauce
-
Garnish
- pickled jalapeno pepper, slices
directions
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
- Combine meat mixture, beans, and next 11 ingredients in Dutch oven (I usually start off with half the beef broth and beer, and add more as needed); bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
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Reviews
-
I also found this recipe in Southern Living's-Our Readers Top-Rated Recipes, my favorite cookbook. I had a feeling I'd find it in here as well and I'm glad I don't have to type it out! My husband and I loved this chili! He doesn't like big chunks of tomatoes in his chili so this one's perfect as it uses just tomato sauce and paste. I used Moose Drool Brown Ale, which gave it a really nice earthy taste. East to adjust the spices to your own heat level. This is my new go-to chili recipe. Thanks for posting it ScrappieDoo :)
RECIPE SUBMITTED BY
ScrappieDoo
Aurora, Illinois
I'm a 43 yr old French Canadian living in Illinois who loves to cook! Having also lived in Arizona, California and Michigan, I've been influenced by many different regional flavors and dishes.