Scotts Mountain Thunder Football Chili Recipes

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SCOTT'S HATCH CHILI



Scott's Hatch Chili image

My favorite chili recipe! Of course it's mine and that makes it better than anyone else's...well, at least in my mind :). Easy to make and fills the house with the comforting aroma of a hearty meal on a snowy day.

Provided by 2Chance

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h

Yield 8

Number Of Ingredients 16

2 pounds ground sirloin
½ cup water
1 large white onion, diced
salt and ground black pepper to taste
1 pound round steak, diced small
3 tablespoons minced fresh garlic
4 (14 ounce) cans petite diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
½ cup diced Hatch green chiles, or more to taste
3 ½ tablespoons chili powder
2 tablespoons dried cilantro
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon cayenne pepper

Steps:

  • Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
  • Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 24.6 g, Cholesterol 99 mg, Fat 17.9 g, Fiber 7.8 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 730.1 mg, Sugar 9.1 g

FOOTBALL CHILI



Football Chili image

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

2 pounds lean ground beef
2 green bell pepper, diced
1 large sweet onion, diced
1 (46 fluid ounce) can tomato juice
3 (14 ounce) cans mild chili beans (such as Brooks®)
2 (14 ounce) cans hot chili beans (such as Brooks®)
1 (12 fluid ounce) can or bottle dark beer
6 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon white vinegar
1 teaspoon ground allspice
1 teaspoon red pepper flakes
3 bay leaves

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

SCOTT'S CHILI



Scott's Chili image

This is my version of chili. Scott was my husband from OH and after being together so many years he only wanted this to be hot! I hope you like it. This can be made as mild or hot as you like depending on the chili powder you use. I use a lot of cumin in this recipe. Sometimes I add more than the 2 tablespoons stated here and this is the only time I really use cumin. There are so many versions of chili out there, I hope you enjoy mine.

Provided by SimplyME

Categories     Spicy

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 1/2 cups onions (coarsely chopped)
3 -5 tablespoons garlic (I use 5)
1/2 cup green bell pepper (chopped)
1/2 cup jalapeno (chopped)
1 1/2 lbs ground beef
2 teaspoons salt (or to taste)
2 tablespoons ground cumin
1/2 tablespoon oregano (crushed)
2 tablespoons ground cayenne pepper
1/4 cup chili powder (can use mild, med.= or hot)
1/4 cup chili powder, this is optional and added during simmering (can use mild, med. or hot) (optional)
2 cups crushed tomatoes
1 (6 ounce) can tomato paste
12 ounces beer
1/2 cup water
chopped onion
shredded sharp cheddar cheese
sour cream

Steps:

  • Heat oil in heavy saucepan.
  • Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
  • Add ground beef to the pot and cook until meat is evenly browned.
  • Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
  • Add crushed tomatoes, tomato paste, beer and water.
  • Bring to boil, turn down heat and simmer covered.
  • After 1 hour of simmering taste and add more chili powder if you want.
  • Simmer for 1 hour more.
  • Serve topped with chopped onions, cheddar cheese and sour cream if you like.
  • Corn bread on the side.

Nutrition Facts : Calories 399, Fat 23.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 1175.1, Carbohydrate 20.8, Fiber 5.4, Sugar 7.6, Protein 25.1

SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI



Scott's Mountain-Thunder Football Chili image

Make and share this Scott's Mountain-Thunder Football Chili recipe from Food.com.

Provided by Michael Boyd

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 tablespoon onion powder
1 tablespoon ground cumin
1 teaspoon garlic salt
1 teaspoon pumpkin pie spice
3 tablespoons texas-style chili powder (Gephardt's brand preferred)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons texas-style chili powder
1 tablespoon ground cumin
1/2 teaspoon pumpkin pie spice
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon vegetable shortening
3 lbs london broil beef, cut into 1/4 inch cubes
1 small white onion (finely chopped)
1 green pepper (finely chopped)
1 (8 ounce) can chopped green chilies
1 (8 ounce) can no-salt-added tomato sauce
1 (12 ounce) can domestic beer
1 (13 ounce) can beef broth
1 (13 ounce) can chicken broth
3 tablespoons chipotle hot sauce (Jump up & Kiss me brand preferred)
1 tablespoon maple syrup
4 -5 drops Tabasco sauce

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!

Nutrition Facts : Calories 494.6, Fat 19.4, SaturatedFat 7.4, Cholesterol 147.4, Sodium 1276.2, Carbohydrate 22.6, Fiber 5.1, Sugar 10.2, Protein 53.7

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