Sunday Football Turkey Chili Recipes

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FOOTBALL SUNDAY CHILI RECIPE



Football Sunday Chili Recipe image

This chili recipe is perfect for chilly fall Sunday football games. It's also great for simmering in the slow cooker and will soon become one of your favorite football party recipes.

Provided by Homemade Cooking

Time 1h15m

Number Of Ingredients 9

2 pounds lean ground beef
2 stalks celery, diced
1 onion, medium, diced
3 cans (14 oz each) Del Monte Stewed or Diced Tomatoes, Original or Italian Recipe
2 cans (14 oz each) Joan of Arc Mild Chili Beans
3 cups tomato juice
3 tablespoons brown sugar
2 tablespoons chili powder
2 dashes salt and pepper

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.

FOOTBALL SUNDAY CHILI



Football Sunday Chili image

I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.

Provided by emcdona2

Time 4h30m

Yield 1 Big Pot, 10-15 serving(s)

Number Of Ingredients 15

2 -3 lbs ground beef (can substitute ground chicken or turkey)
2 green bell peppers (substitute in a yellow or orange once in a while)
3 banana peppers
6 -10 jalapeno peppers
2 Spanish onions (Large)
3 (29 ounce) cans tomato puree (substitute Sauce if you like, I prefer it thicker)
2 (40 ounce) cans dark red kidney beans
crushed red pepper flakes (dash to as hot as you like)
2 1/4 ounces chili powder
3 tablespoons adobo seasoning (more or less to taste)
3 tablespoons seasoning salt (more or less to taste)
10 -15 fresh garlic cloves
3 tablespoons black pepper (more or less to taste)
3 tablespoons ground cumin (more or less to taste)
2 tablespoons ground jamaica allspice (this is clutch, (to taste)

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.

Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9

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

SUNDAY FOOTBALL CHEESE DIP AND CHIPS



Sunday Football Cheese Dip and Chips image

Sunday football cheese dip. Serve with Tostitos® chips.

Provided by Lee Ellen BrunGates

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 20m

Yield 10

Number Of Ingredients 8

1 ½ pounds ground beef
1 (1 pound) loaf processed cheese food (such as Velveeta®), cut into cubes
1 (16 ounce) can kidney beans, rinsed and drained
5 ounces tomato sauce
5 ounces diced tomatoes, drained
1 (4.5 ounce) can chopped green chilies
¼ cup red onion, chopped
1 pinch cayenne pepper

Steps:

  • Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 12.7 g, Cholesterol 78.5 mg, Fat 19.7 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 9.9 g, Sodium 948.4 mg, Sugar 4.8 g

THICK GROUND TURKEY CHILI



Thick Ground Turkey Chili image

This is a flavorful thick chili made with ground turkey and slow simmered vegetables. A perfect meal on a cold Northwest day while watching Sunday football.

Provided by Kristin D Trevino

Categories     Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
1 large yellow sweet onion
6 garlic cloves
1 large carrot
3 celery ribs
1 red bell pepper
1 lb lean ground turkey
2 teaspoons cumin
3 tablespoons dried oregano
3 tablespoons paprika
3 tablespoons chili powder
1 tablespoon cracked black pepper
1 tablespoon celery salt
1 tablespoon kosher salt
1 (30 ounce) can pinto beans
1 (12 ounce) can tomato paste
3 (10 ounce) cans tomatoes and green chilies (mild, Rotel)
1 fresh jalapeno
1 cup yellow sweet onion
cheddar cheese

Steps:

  • Chop all vegetables into small pieces.
  • In a large soup style pot saute all the vegetables in olive oil until soft. 15 minutes.
  • Add ground turkey to sauteed vegetable and stir until well cooked.
  • Stir in all seasonings; cumin, oregano, paprika, chili powder, black pepper, celery salt, kosher salt. Mix well to incorporate all the seasonings.
  • Dump in tomato paste, Rotel tomatoes, and pinto beans.
  • Mix all ingredients well.
  • Reduce your heat to low and let simmer for 1 hour to meld all the flavors and thicken the chili. Stir often. Be sure to taste the mixture to see if it needs more salt, pepper or chili powder to your liking.
  • Put chili into large bowls and garnish with shredded cheddar cheese (Tillamook), finely chopped jalapeno and fresh onion.
  • Pair the chili with a local pale ale beer.
  • Cheers!

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