Spicy Touchdown Chili Food

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TOUCHDOWN CHILI



Touchdown Chili image

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.

Provided by Jenn Polk

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
6 cloves garlic, chopped
⅓ cup chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried basil
1 (28 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chile peppers, drained
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
1 tablespoon white vinegar
3 tablespoons brown sugar
1 teaspoon hot pepper sauce (e.g. Tabasco™)
2 teaspoons salt
½ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 19.1 g, Cholesterol 69 mg, Fat 14.4 g, Fiber 4 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 1302.3 mg, Sugar 11.1 g

SPICY TOUCHDOWN CHILI



Spicy Touchdown Chili image

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

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (12 ounces) beer
6 bacon strips, cooked and crumbled
1 small onion, chopped
1/4 cup chili powder
1/4 cup chopped pickled jalapeno slices
2 teaspoons ground cumin
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, sour cream and chopped green onions

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.

TOUCHDOWN CHILI



Touchdown Chili image

This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 30

1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Steps:

  • Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
  • Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
  • For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
  • After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
  • I serve plain or over rice, with chocolate treats to ease the heat.

SPICY CHICKEN AND HOMINY RAGOûT



Spicy Chicken and Hominy Ragoût image

Categories     Chicken     Herb     Tomato     Stew     Quick & Easy     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

1 tablespoon vegetable oil
2 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 cup drained canned golden hominy
1 1/4 teaspoons chili powder
3 tablespoons chopped fresh cilantro

Steps:

  • Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.

TOUCHDOWN TURKEY CHILI



Touchdown Turkey Chili image

Make and share this Touchdown Turkey Chili recipe from Food.com.

Provided by Eclecticdaddy

Categories     Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
1 lb ground turkey
14 ounces chopped tomatoes, with their liquid
2 cups beer
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
ground black pepper, to taste
14 ounces cooked kidney beans, drained
2 1/2 teaspoons chopped green onions (optional)
5 teaspoons grated cheddar cheese (optional)
2 1/2 teaspoons sour cream (optional)

Steps:

  • Heat oil in a heavy, large pot over medium heat. Add yellow onions and garlic and cook, stirring, until soft but not brown, about 10 minutes.
  • Add turkey and brown it, breaking it apart with a fork as you go.
  • Add tomatoes, beer, chili powder, cumin, salt and pepper and simmer for 30 minutes.
  • Add beans and simmer for about 15 minutes more to blend flavors. Serve chili immediately, or make a day ahead and reheat. Garnish with green onions, cheese and sour cream, if you like.

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