Touchdown Chili
"Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone."
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon ground black pepper
- 1 large onion chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried basil
- 1 (12 fluid ounce) can or bottle beer
- 2 pounds ground beef
- 2 teaspoons salt
- 1 (15 ounce) can tomato sauce
- 3 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1/3 cup chili powder
- 6 cloves garlic chopped
- 1 (28 ounce) can diced tomatoes with juice
- 1 (4 ounce) can diced green chile peppers drained
- 1 teaspoon hot pepper sauce (e.g. tabascoâ„¢)
- Carbohydrate 14.8785060500896 g
- Cholesterol 77.1107029 mg
- Fat 17.5807078345858 g
- Fiber 1.42039794442324 g
- Protein 21.9617747716715 g
- Saturated Fat 6.74773125210401 g
- Serving Size 1 1 serving (151g)
- Sodium 106.186199460064 mg
- Sugar 13.4581081056664 g
- Trans Fat 2.53284581701571 g
- Calories 307 calories
Directions Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little. Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.
