Playoff Chili

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. This Southern Living 2008 recipe for Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. No matter how your team plays, this chili will score some touchdowns.

Print Recipe

Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

Playoff Chili is great served over corn chips, so cut the bag open, scoop in 1/2 cup chili, and pass the plastic spoons. How's that for an easy clean up?

I am entering my Playoff Chili in the Texas Star Chili Cookoff 2013. The contest is from October 9 - 29, and I need your vote! Visit the contest site and click on my bowl to vote for me. Many thanks!









This recipe was shared with:
Weekend Potluck

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. This Southern Living 2008 recipe for Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. No matter how your team plays, this chili will score some touchdowns.

Print Recipe

Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

Playoff Chili is great served over corn chips, so cut the bag open, scoop in 1/2 cup chili, and pass the plastic spoons. How's that for an easy clean up?

I am entering my Playoff Chili in the Texas Star Chili Cookoff 2013. The contest is from October 9 - 29, and I need your vote! Visit the contest site and click on my bowl to vote for me. Many thanks!









This recipe was shared with:
Weekend Potluck