Super Football Chili Recipes

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.

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!

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.

Steps:

• 1. Sautee in Dutch oven Pictsweet seasoning blend with butter; set aside.
• 2. In a skillet brown and break up beef trimmings (or ground meat).
• 3. Drain and then place in a Dutch oven with sauteed vegetables, diced jalapenos, and garlic.
• 4. Now add chili beans, black beans (drained and rinsed), tomatoes, chilies and cans of water. Stir together.
• 5. Add seasonings.
• 6. Bring to a boil then reduce to simmer for 1 hr. Or, place in a Crock Pot on high for 2 hrs then reduce to warm until ready to serve.
• 7. When serving, add choices of add'l ingredients: grated cheese, diced onions, and crushed Fritos to each individual serving. There will not be any leftovers I assure you. Enjoy :)

Steps:

• Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot.
• In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick.
• When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute.
• Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary.
• (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached).
• Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot.
• Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke.
• Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes.
• The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better.
• If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili.
• If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition.
• If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.

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.

Steps:

• Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.