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.
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.
Provided by Jenn Polk
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
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
TOUCHDOWN CHILI
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
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.
TOUCHDOWN CHILI
Food that tastes even better when it's cold outside.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Place the ancho and guajillo chiles in a small saucepot and cover with the stock. Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes. Puree and reserve.
- Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
- Serve with the toppings of your choice.
TOUCHDOWN CHILI
I got this from the McCormick newsletter. I was going to make it for our church's chili feed in February, but I forgot to get the meat. Oh well. :)
Provided by cellogirl2
Categories Meat
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook and stir ground beef and onion in large skillet on medium-high heat 5 minutes. Drain fat.
- Stir in Seasoning Mix and remaining ingredients.
- Bring to boil.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Serve with shredded cheese, sour cream and chopped onion, if desired.
Nutrition Facts : Calories 174.3, Fat 6.2, SaturatedFat 2.4, Cholesterol 36.9, Sodium 456.6, Carbohydrate 15.1, Fiber 3.7, Sugar 5, Protein 15.1
WENDY'S CHILI RECIPE
My best friends brother-n-law worked for Wendy's fast food chain for several years, she gave me this recipe when she found out how much I love their chili. I was surprised to see how simple it was! Yummy to my Tummy!
Provided by Misty Bryant
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown Ground Chuck. Add all canned items, including juice, into large pot.
- Cook until onion and pepper are tender.
- Serve.
- Freezes nicely!
Nutrition Facts : Calories 316, Fat 13.9, SaturatedFat 5.3, Cholesterol 52.2, Sodium 960.6, Carbohydrate 27.5, Fiber 7.9, Sugar 7.6, Protein 21.1
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