It's Week 6 against the Raiders which means there's no better occasion for good food and good football. Bring the heat with this week's recipe, Touchdown Chili.
INGREDIENTS:
For the Chili:
2 lbs ground beef
1 tsp kosher salt
1 tsp black pepper, ground
2 white onions, chopped
1 red bell pepper, diced
1 4-ounce can jalapenos
2 tbsp minced garlic
1 tbsp oregano
2 tbsp chili powder
2 tbsp cumin
¼ tsp cayenne
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans
1 15-ounce can pinto beans
1 cup beef broth
1 cup dark beer
2 bay leaves
To serve:
Cheddar Cheese, grated
Sour cream
Green onions, chopped
Lime, Wedged
INSTRUCTIONS:
Add the ground beef, salt, and pepper to a large frying pan or cast iron skillet.
Cook over medium heat until lightly browned and thoroughly cooked through (about 5 minutes).
Add the onions, red bell pepper, jalapenos, and garlic and cook until softened (about 5 minutes).
In a large slow cooker or stockpot, add the meat mixture, oregano, chili powder, cumin, cayenne, diced tomatoes, kidney beans, pinto beans, beef broth, beer, and bay leaves.
Stir to combine. If using a slow cooker, heat on medium for up to 4 hours, stirring occasionally. If using a stockpot, cook over medium-low heat for up to 1 hour, stirring occasionally.
Top with cheese, sour cream, green onions, and a lime wedge. Enjoy with tortilla chips and an ice cold drink.
The next time you prepare for the big game, don't forget your neighborhood Albertsons, Vons or Pavilions for all your tailgating needs.
