Last year I had two high school kids come to the door selling magazines. I subscribed to Taste of Home and, of course, I’m now obsessed. So many great recipes are shared from people all over the country…I love it! That being said, this spicy touchdown chili is now my favorite chili. I made a couple of changes, as noted below, and the chili was not very spicy. Next time I’ll probably add a couple more jalapenos and a little more chili powder just to spice it up.
Prep: 25 minutes (mainly just browning meat)
Cook: 4-5 hours on low
Ingredients:
- 1 pound ground beef
- 1 pound ground pork (original recipe calls for bulk pork sausage)
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 can (12 ounces) beer
- 6 bacon strips, cooked and crumbled
- 1 small onion, chopped
- 1.5 Tbsp chili powder (original recipe calls for 1/4 cup)
- 1/4 cup chopped jalapeno (original recipe calls for pickled jalapeno slices)
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon cayenne pepper
Directions:
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink (drain if not using lean ground beef). Transfer to a 6-qt slow cooker. Next brown the pork in the same skillet the beef was in. Transfer to slow cooker. Stir in remaining ingredients. Cook, covered, on low 4-5 hours.
Yield: 12 servings
The Newly Wedded Wife 