Game-Day Chili
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Yields:
-
13 cups
ingredients
- 2 lbs ground chuck
- 1 medium onion, chopped
- 3 -4 garlic cloves, minced
- 2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans, rinsed and drained
- 3 (8 ounce) cans tomato sauce
- 1 (12 ounce) bottle dark beer
- 1 (14 1/2 ounce) can beef broth
- 1 (6 ounce) can tomato paste
- 1 (4 1/2 ounce) can chopped green chilies
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 -2 teaspoon ground red pepper
- 1 teaspoon paprika
- 1 teaspoon 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.