Name: Game-Day Chili
Prep time: 25 min
Cook time: 3 min
Total time: 3 min
Ingredients: 2 pounds ground chuck; 1 medium onion, chopped; 3 to 4 garlic cloves, minced; 2 (15-ounce) cans pinto beans, rinsed and drained; 3 (8-ounce) cans tomato sauce; 1 (12-ounce) bottle dark beer; 1 (14 1/2-ounce) can beef broth; 1 (6-ounce) can tomato paste; 1 (4.5-ounce) can chopped green chiles; 2 tablespoons chili powder; 1 tablespoon Worcestershire sauce; 2 teaspoons ground cumin; 1 to 2 teaspoons ground red pepper; 1 teaspoon paprika; 1 teaspoon hot sauce; Garnish: pickled jalapeño pepper slices

This game-day chili is a sure-fire crowd pleaser, perfect for serving for football games during chilly weather.

Game-Day Chili

chuck

onion,

garlic cloves, minced

pinto

tomato sauce

(12-ounce) bottle dark beer

beef broth

tomato paste

(4.5-ounce) can chopped green chiles

chili powder

Worcestershire sauce

cumin

red pepper

paprika

hot sauce

jalapeño pepper

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.


Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.


Note: For testing purposes only, we used Sierra Nevada Pale Ale.


I’ve been making this recipe for at least 15 years and it is my favorite chili recipe.  I usually make it exactly as the recipes states although sometimes I use black beans instead of pintos.  Now that my boys are married they have all asked me for the recipe so that they can make it for their families.

I made this chili yesterday and had it for dinner...eating it right now for lunch. Delicious! I subbed out Hot Chili Beans for the Pinto Beans, and added 1 TBSP of Chipotle Chile Powder, 2 TBSP of Dark Brown Sugar, and stuck with Sierra Nevada Pale Ale, and used Tabasco for the hot sauce...Pour this chili over a bowl of noodles, top with dollop of sour cream and sprinkle of cheddar...can't get enough! Fiance loved it also - it's a great recipe! Going into my recipe box. Enjoy!

This is my new go to chili recipe. Only changes I made were I use 1 can of pinto beans &amp; 1 can of chili beans and instead of all tomato sauce, I use 1 14.5 oz. can tomato sauce &amp; 1 14.5 oz. can diced tomatoes since I like chunks of tomato in my chili. Other than that I make it as directed. The dark beer (I use Newcastle) gives it a great flavor along with all the good spices. Delicious!

My go to sports day recipe! My husband and friends love it.  I sometimes add a small can of diced jalapenos, and serve it with shredded cheese, sour cream, purple onions and corn bread.  It's simply our favorite chili!

This is a super flavorful and wicked thick chili!  My usual recipe from BHG is slightly bland and on the soupy side, so this was a marked improvement.  I used just one pound of ground beef, since we're not all about chili being a bowl of meat (too many chili recipes are stuffed with meat and more meat).  I also turned down the heat to just 1/2 tsp. of ground red pepper, but I think the full tsp. could safely be used for those who can only take so much eyes and nose dripping.  I added a chopped green pepper because it was languishing in my fridge and would probably find a way to grow a slimy spot and rot soon.  I used a bottle of Guinness, along with all the other ingredients exactly.  The recipe says to cook for 3 hours.  I think you'd wind up with a paste if you simmered that long.  One hour was a'plenty and made an excellent thick chili consistency.  And did I mention the flavor?  It'll  knock your socks off (if you're wearing socks)!

Great chili. I substituted ground turkey for ground beef as I don't eat red meat - not quite the same, but good. I also added a can of Rotel tomatoes with chiles (mild) instead of the tomato sauce. The seasoning (with half the red pepper) was perfect.

I used a strong scotch ale and cut the recipe in half for a camping trip. I wanted to eat a bowl before I even finished cooking it.

Excellent recipe. I added a little brown sugar to give some sweetness to it and all seemed to enjoy it.  It's a keeper!

I made this in my slow cooker last night and WOW was it great!  I used Newcastle for the beer and substituted a can of black beans for one pound of the ground beef to pump up the fiber and bring down the fat content.  I also used Spanish smoked paprika instead of the regular.  Deeelish.  I'm about to go heat up some leftovers.

Ok so I know many people don't eat deer meat but WOW!!!!! So I started with strap ans soaked in salt water over night, then I sliced in 1/4' medallions soaked a hour in new salt water. Squeezed excess water from each piece and boiled in 2 c water w beef boullion cube for 30 min while I did onions and poblano pepper and garlic. After 30 minutes I let meat cool enough to pull into small shreds, then added it to onion mix and cooked together for 2 or three minutes. After I added it all back to the broth using as the beef broth...then follow all the instructions in the original recipe..... Delicious!

Tasty, full-bodied chili. The beer really adds a special taste quality. I found it just a tad spicer than I would have liked, so next time I will decrease the overall heat slightly. This makes a wonderful winter dinner.

I registered just to say how much I loved this.  I could go and eat another bowl right now... and I had a seriously big bowl the first time!

This is my go to chili recipe. Even little kids love this (adjust heat for them)

This was really yummy. Got alot of requests for the recipe. It was flavorful and spicy without being too hot. I used Trader Joe's dark lager, both tsp of red pepper and I can of pinto beans, but the second can of beans I used were black beans.

Wow - I never thought I'd replace my standard chili recipe. Easy and delicious. I used lager instead of dark beer because I had none on hand. I cut back the red pepper to 1/4 tsp because I'm a heat wimp :) The seasoning mix was perfect. The beer and beef broth and green chilis definitely gave some good flavor. I may try 2 cans of the green chilis next time. Definitely a keeper.

Easy to make &amp; delicious.  I've made this several times.  I put mine in the slow cooker on low for 4 hrs.  Great meal during a cold midwest winter day!

I have pleased the crowds with this easy chili recipe....and I live in TEXAS (tough crowd).  Pair it with a great Jalapeno Cornbread, Sweet tea and you are ready to rock the party!

Our go to chili recipe!  Freezes great too!

Game-Day Chili

Prep Time: 25 minutes

Cook Time: 3 hours

Total: 3 hours, 25 minutes

Servings: 13

Author : Courtney Bush, Austin, Texas

Ingredients

Instructions

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