Playoff Chili

Photo: Beth Dreiling Hontzas; Styling: Allen Henderson

Yield: Makes 14 servings (about 7 cups)
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 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. 2. Cut corn chip bags open at one long side. Spoon 1/2 cup chili on chips in each bag. Garnish, if desired.
  3. 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.
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