I’ve tried many, many chili recipes and blogged about them over the years. But I think I finally found my “to-go” recipe for the times I am craving a classic, hearty bowl of chili. This recipe is everything I want in a chili – thick, spicy, hearty – and is perfect for crisp autumn afternoons spent watching the football game. (Preferably the University of Michigan football game!)
First off, there is lots of meat in this chili recipe! Nearly two and a half pounds worth.
Bacon, sausage, and beef. I elected to use hot Italian turkey sausage in place of bulk pork sausage, and lean ground sirloin to cut down on the calories just a bit, without sacrificing flavor.
Lots of canned goods. That is one of the things I appreciate when making chili – much of the process involves simply dumping cans into a pot and letting it simmer slowly and work it’s magic.
While it necessary to cook and brown the meat in advance, everything else just gets added to the crockpot. Mine was barely big enough! The recipe suggests a 6 quart crockpot – I think mine is about 5 quarts. But I made it work. Tim Gunn would approve.
And the final ingredient – 12 ounces of beer! I used Bell’s Oberon, a pale wheat ale, but I bet a nice dark stout or porter would be good too. I’d just say add whatever you enjoy drinking. The Oberon was a great addition and I’d probably use it again.
A couple ingredients I did have to chop and add to the crock included pickled jalapeños…
…and onion. Other seasonings added to the mix include dried basil, cumin, chili powder, cayenne pepper, and garlic. Add salt to taste, but I didn’t really find the need to add salt, as many of the other ingredients, such as bacon, pickled jalapeños, and canned beans and tomatoes, introduced plenty of salt into the chili.
Then simply cover and let cook in your crock pot for 4-5 hours on low.
My favorite way to eat chili is topped with cheese, sour cream, and pickled jalapeños, and served with a side of cornbread, which I like to crumble over the chili. Yummy!
Ladle yourself up a big bowl for the game.
I can see myself returning to this recipe again and again. This recipe makes a ton. Loved it.
Spicy Touchdown Chili
Recipe lightly adapted from Taste of Home
- 1 pound ground sirloin
- 1 pound Hot Italian turkey sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 bottle (12 ounces) beer
- 6 bacon strips, cooked and crumbled
- 1 small onion, chopped
- 1/4 cup chili powder
- 1/4 cup chopped pickled jalapeno slices
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon cayenne pepper
- 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 remaining ingredients. Cook, covered, on low 4-5 hours.
Yield: 12 servings (3 quarts).
My rating: 8.8./10