Dr Pepper Game Day Beef Chili Recipes

GAME-DAY BEEF CHILI WITH CANNELLINI BEANS, POBLANO PEPPER, AND CHEDDAR CHEESE

Steps:

• Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
• Remove pan from heat and carefully pour out and discard any excess grease left by beef. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
• Add Mexican spice to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
• Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Season with salt and pepper.
• Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.

DR. PEPPER CHILI RECIPE

Steps:

• Heat the olive oil in large sauce pan. Add the carrots, red pepper, onion, and saute for 5 minutes or until soft.
• Add the ground beef to the vegetables and cook for about 8-10 minutes or until completely brown. Make sure to break apart the meat as it cooks.
• Drain some of the excess grease off, if desired. Stir in the corn flour, chili powder, oregano, and cumin and cook 2-3 minutes longer.
• Stir in the salt, brown sugar, garlic, crushed tomatoes, kidney beans, Dr. Pepper, and chipotle peppers.
• Heat over medium heat for 20-30 minutes until it is heated through and the flavors blend together.
• Serve with shredded cheese, sour cream, and corn chips, if desired.

GAME DAY CHILI

Steps:

• In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
• Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
• Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

BIG GAME DAY CHILI

Steps:

• Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
• Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.