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| Football Chili |
"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."
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
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 2H25M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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