Football Chili Recipes

FOOTBALL SUNDAY CHILI RECIPE

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.

SPICY TOUCHDOWN CHILI

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.

SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI

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!

FOOTBALL CHILI DIP

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.

FOOTBALL CHILI

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.

FOOTBALL SUNDAY CHILI

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.

WHITE CHILI (FOOTBALL SOUP)

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.