SPICY BEER CHILI RECIPES
SPICY TOUCHDOWN CHILI RECIPE: HOW TO MAKE IT
For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
Provided by Taste of Home
Total Time 04 hours 30 minutes
Prep Time 30 minutes
Cook Time 04 hours 00 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top individual servings with shredded cheddar cheese, sour cream and chopped green onions when serving.
Nutrition Facts : Calories 365 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 34g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 22g protein.
SPICY COWBOY CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 45 minutes
Prep Time 45 minutes
Cook Time 07 hours 00 minutes
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chiles on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chiles. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chiles mixture. Cover and cook on low 7-9 hours or until meat is tender. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 301 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 8g fiber), ProteinContent 27g protein. Diabetic Exchanges 4 lean meat
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