10/9/13

Playoff Chili

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. This recipe has a balance of spices that will be sure to put points on the scoreboard. No matter how your team plays, you can count on this chili to score a touchdown. If you want to keep everything simple, serve the chili over individual-size bags of corn chips and pass the plastic spoons. How's that for an easy clean-up?






Recipe source: Southern Living

Playoff Chili

1 pound ground beef
1 pound ground pork sausage
1 large white onion, chopped
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes with green chiles
1 (12 ounce) bottle beer
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:
14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.








***


***







<<<<<>>>>>





14 comments:

  1. Today looks like a chili day at our house as well. I will try to spread the word about the voting:). Good luck!

    ReplyDelete
  2. What a great recipe. I love the use of beer. Stopping by from Miz Helen's Texas Chili Cookoff.

    ReplyDelete
  3. Love the name of the chili and the addition of sausage! Also lovin' your Razorbacks tablecloth! I was stationed at Blytheville AFB Arkansas for a couple years and saw much of that little hog:@)

    ReplyDelete
  4. You got my vote! It's just not cold enough in Florida yet for chili!

    ReplyDelete
  5. Hi Anita,
    This looks like a mighty good bowl of Chili, I can't wait to taste it. Thank you so much for sharing it with The Chili Cook Off and the very best of luck to you!
    Miz Helen

    ReplyDelete
  6. The chili sounds wonderful, Anita! I made mine, but haven't posted it yet.
    Thank you for your kind words on my post. xo

    ReplyDelete
  7. I like the mix of beef and sausage...sounds good!

    ReplyDelete
  8. I am going to make your chili this weekend. Love ya, Cathy

    ReplyDelete
  9. This sounds really delicious. What a perfect comfort food recipe!

    ReplyDelete
  10. I voted for you chili. Made it this week and my family loved it.

    ReplyDelete
    Replies
    1. Thanks so much for voting, Cathy! We love this recipe too!

      Delete
  11. We finally got a cool day so I'm making this now and added a link on my personal Facebook page for it since some asked. Hope it turns out good because the smell is wonderful!

    ReplyDelete
  12. I had chili on my mind to make this weekend so I will be following your recipe...can't wait its getting Chili weather in Maine..........cold and colder congrats I see you won at Miz. Helen Andi

    ReplyDelete