Spicy Touchdown Chili

We're big football fans here, and we're even bigger fans of football food! Ever since my son was little, we've always had special game day meals. Nachos are a staple, and so are mini corn dog muffins. This year I decided I wanted chili, and I've been testing out a few recipes. This Spicy Touchdown Chili caught my eye because in addition to the usual ingredients, it also has bacon!

I made a few changes to the recipe. I used hot Italian turkey sausage instead of pork. For all of the beans, I bought reduced sodium versions. Instead of the beer, I used beef broth. Because I couldn't find the diced tomatoes with onions, I upped the fresh onion to a medium sized one.

I love this one because you can make it early in the day, pop it in the slow cooker and not have to miss any of the game. While it's great by itself, it also would make awesome nachos, or poured on top of a baked potato or a nice grilled hot dog. I was very happy with the heat level, but you can easily dial it up or down.

My husband took a test batch to a work potluck and it was gone in less than 30 mins. Thank you so much to Chris N. for sharing his amazing recipe. Be sure to go and check out what #footballfood the other #FestiveFoodies are serving up by using the links down below!

Author: Jolene's Recipe Journal

Spicy Touchdown Chili

ingredients:

1 pound ground beef
1 pound hot Italian turkey sausage
2 cans kidney beans (16 ounces each) rinsed and drained- reduced sodium
2 cans pinto beans (15 ounces each) rinsed and drained- reduced sodium
2 cans diced tomatoes with mild green chilies (14-1/2 ounces each ) undrained
1 can diced tomatoes (14-1/2 ounces) undrained
12 oz beef broth
6 bacon strips, cooked and crumbled
1 medium onion, chopped
1/4 cup chili powder
1/4 cup chopped pickled jalapeno slices
2 teaspoons ground cumin
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon cayenne pepper
Shredded cheddar cheese, sour cream and chopped green onions, optional

instructions:

How to cook Spicy Touchdown Chili

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
Stir in remaining ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and/or chopped green onions when serving.

Slightly adapted from https://www.tasteofhome.com/recipes/Cspicy-touchdown-chili/

Created using The Recipes Generator