Playoff Chili

Playoff Chili Recipe
Photo: Beth Dreiling Hontzas; Styling: Allen Henderson



Makes 14 servings (about 7 cups)

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Cook: 2 Hours, 15 Minutes


1 pound ground beef
1 pound ground pork
1 large white onion, chopped
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (14 1/2-oz.) can diced tomatoes with green chiles
1 (12-oz.) bottle beer
1 (8-oz.) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 (16-oz.) can kidney beans, rinsed and drained
1 (16-oz.) can black beans, rinsed and drained
14 (1 1/4-oz.) bags corn chips
Garnishes: chopped onion, shredded Cheddar cheese, sour cream


1. Cook ground beef and next 5 ingredients in a Dutch oven over medium heat 10 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with green chiles and next 9 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes.

2. Cut corn chip bags open at one long side. Spoon 1/2 cup chili on chips in each bag. Garnish, if desired.

Note: Chili may be frozen in a zip-top plastic freezer bag up to 3 months. For testing purposes only, we used Fritos Brand Original Corn Chips.


Dan Buice, Houston, Texas,

March 2008
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