Football Chili recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1872 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

10 servings

Recipe Note

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.

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