Best Scotts Mountain Thunder Football Chili Recipes

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FOOTBALL SUNDAY CHILI



Football Sunday Chili image

I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.

Provided by emcdona2

Time 4h30m

Yield 1 Big Pot, 10-15 serving(s)

Number Of Ingredients 15

2 -3 lbs ground beef (can substitute ground chicken or turkey)
2 green bell peppers (substitute in a yellow or orange once in a while)
3 banana peppers
6 -10 jalapeno peppers
2 Spanish onions (Large)
3 (29 ounce) cans tomato puree (substitute Sauce if you like, I prefer it thicker)
2 (40 ounce) cans dark red kidney beans
crushed red pepper flakes (dash to as hot as you like)
2 1/4 ounces chili powder
3 tablespoons adobo seasoning (more or less to taste)
3 tablespoons seasoning salt (more or less to taste)
10 -15 fresh garlic cloves
3 tablespoons black pepper (more or less to taste)
3 tablespoons ground cumin (more or less to taste)
2 tablespoons ground jamaica allspice (this is clutch, (to taste)

Steps:

  • Dice all peppers and onions.
  • Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
  • Before meat finishes browning, mix all onions and peppers in with meat.
  • When meat is browned, dump all three cans of tomato puree into pot.
  • Mince garlic, put in pot.
  • Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
  • Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
  • Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
  • Once chili comes back to a boil, it's good to go!
  • Serve with cheddar cheese, sour cream and Italian bread.

Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

BOILERMAKER TAILGATE CHILI



Boilermaker Tailgate Chili image

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Provided by MIGHTYPURDUE22

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h30m

Yield 12

Number Of Ingredients 28

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  • Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  • After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  • To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g

SCOTT'S CHILI



Scott's Chili image

This is my version of chili. Scott was my husband from OH and after being together so many years he only wanted this to be hot! I hope you like it. This can be made as mild or hot as you like depending on the chili powder you use. I use a lot of cumin in this recipe. Sometimes I add more than the 2 tablespoons stated here and this is the only time I really use cumin. There are so many versions of chili out there, I hope you enjoy mine.

Provided by SimplyME

Categories     Spicy

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 1/2 cups onions (coarsely chopped)
3 -5 tablespoons garlic (I use 5)
1/2 cup green bell pepper (chopped)
1/2 cup jalapeno (chopped)
1 1/2 lbs ground beef
2 teaspoons salt (or to taste)
2 tablespoons ground cumin
1/2 tablespoon oregano (crushed)
2 tablespoons ground cayenne pepper
1/4 cup chili powder (can use mild, med.= or hot)
1/4 cup chili powder, this is optional and added during simmering (can use mild, med. or hot) (optional)
2 cups crushed tomatoes
1 (6 ounce) can tomato paste
12 ounces beer
1/2 cup water
chopped onion
shredded sharp cheddar cheese
sour cream

Steps:

  • Heat oil in heavy saucepan.
  • Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
  • Add ground beef to the pot and cook until meat is evenly browned.
  • Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
  • Add crushed tomatoes, tomato paste, beer and water.
  • Bring to boil, turn down heat and simmer covered.
  • After 1 hour of simmering taste and add more chili powder if you want.
  • Simmer for 1 hour more.
  • Serve topped with chopped onions, cheddar cheese and sour cream if you like.
  • Corn bread on the side.

Nutrition Facts : Calories 399, Fat 23.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 1175.1, Carbohydrate 20.8, Fiber 5.4, Sugar 7.6, Protein 25.1

BIG GAME DAY CHILI



Big Game Day Chili image

The first time I tried this chili I was floored! It has wonderful flavors, and is very spicy and very addictive. If you don't like heat, adjust the ingredients. It's perfect at a football tailgate party or picnic. If you like a roasted flavor, bake the garlic before pressing it. For the beer, a hoppy pale ale works well, as does a dark stout. I've also experimented with adding a cup of coffee to the mix to give it a roasted coffee flavor. It also freezes well.

Provided by Beer and Food Guy

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h45m

Yield 16

Number Of Ingredients 21

2 tablespoons vegetable oil
2 yellow onions, chopped
1 sweet onion, chopped
1 head garlic, peeled and minced
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 pounds cubed beef stew meat
2 pounds Italian sausage meat
4 slices applewood smoked bacon, cut into 1-inch pieces
2 (28 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 (14 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans kidney beans, rinsed and drained
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
2 cups beef broth
1 (12 fluid ounce) bottle dark beer
¼ teaspoon chili powder, or to taste
¼ cup crumbled dried oregano
1 tablespoon fresh-ground black pepper
2 teaspoons salt, or amount to taste
2 ½ ounces dark chocolate candy bar

Steps:

  • Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
  • Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

Nutrition Facts : Calories 543.9 calories, Carbohydrate 36.8 g, Cholesterol 85.9 mg, Fat 29.5 g, Fiber 10.7 g, Protein 32.8 g, SaturatedFat 10.7 g, Sodium 2025.6 mg, Sugar 11.1 g

16-TIMES WORLD CHAMPION SIRLOIN CHILI



16-Times World Champion Sirloin Chili image

Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 whole dried ancho chiles
4 whole dried chipotle chiles
4 garlic cloves, minced
2 tablespoons vegetable oil
1/2 cup tomato sauce
1 cup flat beer
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried Mexican oregano
1 tablespoon Worcestershire sauce
3 tablespoons packed brown sugar
1 tablespoon masa harina (dissolved in 1/2 cup water)
2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

Steps:

  • Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
  • Meanwhile, in a small skillet, saute the garlic in oil until golden.
  • Seed and stem the chiles; place in a food processor or blender.
  • Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
  • Puree thoroughly; transfer mixture to a saucepan.
  • Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
  • Preheat grill and grill steak to taste.
  • At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7

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