Spicy Touchdown Chili Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 pound ground beef
- 2 garlic cloves minced
- 1 small onion chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1/4 cup chili powder
- 1 pound bulk pork sausage
- 2 cans (15 ounces each) pinto beans rinsed and drained
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 3/4 teaspoon cayenne pepper
- 6 bacon strips cooked and crumbled
- 1/4 cup chopped pickled jalapeno slices
- 1 can (14-1/2 ounces) diced tomatoes with onions undrained
- 1 can (12 ounces) beer
- 2 cans (14-1/2 ounces each ) diced tomatoes with mild gre undrained
- Carbohydrate 1.98615541870901 g
- Cholesterol 52.9191098333333 mg
- Fat 16.0273180223762 g
- Fiber 0.701908349281889 g
- Protein 13.1070679351248 g
- Saturated Fat 5.594006774227 g
- Serving Size 1 1 serving (87g)
- Sodium 279.574786487738 mg
- Sugar 1.28424706942712 g
- Trans Fat 1.75962999704536 g
- Calories 206 calories
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
