Game-Day Chili

  • krash17 Posted: 09/14/09
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    Our go to chili recipe! Freezes great too!

  • a15bax Posted: 12/08/10
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    Easy to make & 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!

  • EricMann Posted: 11/01/10
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    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!

  • BasiaM Posted: 01/07/11
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    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.

  • ksreineking Posted: 01/08/12
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    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.

  • hbu93gary Posted: 02/05/12
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    This is my go to chili recipe. Even little kids love this (adjust heat for them)

  • Psychotext Posted: 03/01/12
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    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!

  • yummies4u Posted: 02/02/13
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    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!

  • KathyinManvel Posted: 04/12/12
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    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.

  • chmcnamara Posted: 08/31/13
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    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.

  • LoriAnnSt Posted: 01/11/14
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    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!

  • LizSch Posted: 11/07/13
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    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.

  • Bluedogs Posted: 11/24/13
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    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.

  • contentedgirl Posted: 02/25/14
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    This is my new go to chili recipe. Only changes I made were I use 1 can of pinto beans & 1 can of chili beans and instead of all tomato sauce, I use 1 14.5 oz. can tomato sauce & 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!

  • beaniefella Posted: 12/07/13
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    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)!

  • Shashi828 Posted: 09/02/13
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    Excellent recipe. I added a little brown sugar to give some sweetness to it and all seemed to enjoy it. It's a keeper!

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