Big Game Day Chili Recipes

GAME DAY CHILI

Game Day Chili image

Provided by Geoffrey Zakarian

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder)
Kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
2 large onions, chopped
2 bunches scallions, chopped (about 2 cups)
2 tablespoons tomato paste
6 tablespoons chile powder
One 12-ounce bottle dark beer, such as Dos Equis
Two 28-ounce cans whole fire-roasted tomatoes, crushed by hand
2 cups chicken stock
2 tablespoons red hot sauce, such as Tabasco
2 tablespoons green hot sauce, such as Tabasco
Suggested toppings: 1 cup lightly whipped and chilled creme fraiche, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack and shredded Cheddar

Steps:

In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

GAME DAY CHILI

Game Day Chili image

This hearty, spicy chili made with ground beef, beans, Muir Glen™ tomato and Progresso™ broth scores big as a game-day dinner. Replace the canned tomato sauce with thawed Make-Ahead Roasted Roma Tomato Sauce for an extra touch of homemade tomato taste.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 8

Number Of Ingredients 16

Ingredients

2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 to 4 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper (cayenne)
1 teaspoon paprika
1 can (6 oz) Muir Glen™ organic tomato paste
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bottle (12 oz) dark regular or nonalcoholic beer
3 cans (8 oz each) Muir Glen™ organic tomato sauce
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
Sour cream
Shredded Cheddar cheese
Lime wedges

Steps:

In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Fiber 8 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1220 mg

SLOW COOKER GAME DAY CHILI

Slow Cooker Game Day Chili image

When it comes to tailgating foods, chili is a classic dish that is perfect for football weather. Our recipe for a hearty beef chili can be prepared in a slow cooker, meaning that it's easy to prepare, store and transport. And best of all, with a Reynolds KITCHENS® Slow Cooker Liner, cleaning up at your next tailgate will be easier than ever.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 6h20m

Yield 8

Number Of Ingredients 10

Ingredients

1 Reynolds KITCHENS® Slow Cooker Liner
2 pounds lean ground beef
2 medium green bell peppers, chopped
2 small onions, chopped
2 (15 ounce) cans red kidney beans, undrained
2 (1.25 ounce) packages chili seasoning mix
2 (15 ounce) cans tomato sauce
2 (10 ounce) cans diced tomatoes and green chiles
½ cup Shredded cheese
½ cup Sour cream

Steps:

Line a 5 to 6-quart slow cooker with a Reynolds KITCHENS® Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.
Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well.
Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.
Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout.
Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from slow cooker liner. Serve directly from lined slow cooker. Top with cheese and sour cream, if desired.
Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.

Nutrition Facts : Calories 437.7 calories, Carbohydrate 32.4 g, Cholesterol 92.8 mg, Fat 20.6 g, Fiber 10.5 g, Protein 33.7 g, SaturatedFat 8.8 g, Sodium 2011 mg, Sugar 7.1 g

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