FOOTBALL CHILI
A fantastic chili that builds up in heat as you eat. Perfect for football. I won a chili cook off with this recipe. I make it in this size batch so I can freeze the leftovers. A friend gave me this recipe over 10 years ago and I have tweaked it over time. Serve with shredded cheese and/or oyster crackers. It is also good over pasta.
Provided by cincychic
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
- Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 47.4 g, Cholesterol 55.6 mg, Fat 15 g, Fiber 12.1 g, Protein 28.6 g, SaturatedFat 5.1 g, Sodium 1872 mg, Sugar 12.2 g
SPICY TOUCHDOWN CHILI
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
Provided by Taste of Home
Time 4h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- 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 the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.
Nutrition Facts : Calories 365 calories, Fat 15g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 901mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.
FOOTBALL SUNDAY CHILI RECIPE
This chili recipe is perfect for chilly fall Sunday football games. It's also great for simmering in the slow cooker and will soon become one of your favorite football party recipes.
Provided by Homemade Cooking
Time 1h15m
Number Of Ingredients 9
Steps:
- Brown ground beef in a large skillet with onion and celery, a dash of salt and pepper, and about 1/2 a tablespoon of chili powder. While the beef is browning, add tomatoes (but NOT tomato juice) and chili beans to the pot. Use diced tomatoes for smaller chunks and stewed for large chunks, or chop up the stewed if you like smaller chunks but prefer the taste of stewed. When the beef is finished browning, drain off grease and add to the pot. Now add tomato juice. For chunkier chili, add less, and vice versa. Now add the remaining chili powder and another dash of salt and pepper, but DO NOT add brown sugar until after the chili is finished simmering. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serve with milk and crackers, or top with sour cream and cheese. Enjoy. Note: For spicier chili, omit brown sugar. Chili can also be simmered in a slow cooker for parties.
SUNDAY FOOTBALL CHILI
Okay, so everybody has a chili recipe. This one is nice and spicy and is particularly good after leftovers have been frozen and thawed. Add the usual compliments of crackers, shredded cheese, raw onions and cornbread and enjoy this while watching the game. We do.
Provided by Sherry Peyton
Categories Chili
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. Brown the meat, onions, chilis, and all spices and herbs in a large pot.
- 2. Add tomatoes, corn and beans. Put on a low burner and slowly simmer (covered) for at least an hour, two would be better. Stir and check occassionally. Add water or tomato juice if too dry, or the tomato paste if it is too watery.
- 3. Enjoy with shredded cheese, sour cream, raw chopped onion, avocado, saltines, or any other additions you like.
SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI
A great tasting, spicy and slightly smokey tailgating chili!
Provided by Food Network
Categories appetizer
Number Of Ingredients 25
Steps:
- Combine spice mixes in 2 separate containers. Set aside.
- In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
- Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
- Adjust seasoning if needed. Enjoy!
WHITE CHILI (FOOTBALL SOUP)
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
Provided by Tornado Ali
Categories Chicken
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
Nutrition Facts : Calories 355.5, Fat 14.7, SaturatedFat 6.9, Cholesterol 63.7, Sodium 584.8, Carbohydrate 26.4, Fiber 6.9, Sugar 3.4, Protein 29.5
FOOTBALL SUNDAY CHILI
I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.
Provided by emcdona2
Time 4h30m
Yield 1 Big Pot, 10-15 serving(s)
Number Of Ingredients 15
Steps:
- Dice all peppers and onions.
- Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
- Before meat finishes browning, mix all onions and peppers in with meat.
- When meat is browned, dump all three cans of tomato puree into pot.
- Mince garlic, put in pot.
- Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
- Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
- Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
- Once chili comes back to a boil, it's good to go!
- Serve with cheddar cheese, sour cream and Italian bread.
Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9
FOOTBALL CHILI DIP
Zesty chili flavor, sharp Cheddar, and tangy sour cream combine in this blended bean dip that was inspired by the TikTok Boat Dip. This can be served cold or at room temperature, and it actually gets better as it sits, so it's perfect to make ahead of a party or football tailgating event. Serve with tortilla chips.
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Pour chili beans and diced tomatoes and green chiles into a strainer to drain; do not rinse. Transfer to a medium bowl.
- Stir in Cheddar cheese, sour cream, cilantro, green onions, jalapeno, chili powder, and salt until combined. Cover and refrigerate for at least 1 hour or overnight before serving.
- Give it a stir before serving.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 10.8 g, Cholesterol 33.7 mg, Fat 12.6 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 7.7 g, Sodium 563.6 mg, Sugar 1.7 g
FOOTBALL CHILI
What a hearty chili that's full of meat and beans. It's perfect for fall and football season. The tomato and chilies give this chili a little bit of a bite but not too overpowering. Chili powder and cumin add a ton of flavor. This is a great chili recipe if you're serving a large group. It will be a crowd-pleaser.
Provided by Kay Cowell
Categories Bean Soups
Time 3h20m
Number Of Ingredients 15
Steps:
- 1. Sautee in Dutch oven Pictsweet seasoning blend with butter; set aside.
- 2. In a skillet brown and break up beef trimmings (or ground meat).
- 3. Drain and then place in a Dutch oven with sauteed vegetables, diced jalapenos, and garlic.
- 4. Now add chili beans, black beans (drained and rinsed), tomatoes, chilies and cans of water. Stir together.
- 5. Add seasonings.
- 6. Bring to a boil then reduce to simmer for 1 hr. Or, place in a Crock Pot on high for 2 hrs then reduce to warm until ready to serve.
- 7. When serving, add choices of add'l ingredients: grated cheese, diced onions, and crushed Fritos to each individual serving. There will not be any leftovers I assure you. Enjoy :)
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- In the same pan saute your onions, celery, carrots, peppers, and garlic with the 1/4 drippings and salt and pepper until the onions are soft and translucent. Stir in tomato paste and allow the mixture to caramelize. Add in your red wine, scraping the bottom of the pan with a spatula to get all the delicious flavor bits on the bottom. Add in the diced tomatoes, tomato soup, Worcestershire sauce, hot sauce, and chili powder (not the old el paso just yet) cumin, parsley and ancho chile powder. Bring to a slow boil and then add in your honey. Simmer for a few minutes then add to the crock pot or pot.
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