Sunday Football Turkey Chili Recipes
SUNDAY FOOTBALL CHILI
Okay, so everybody has a chili recipe. This one is nice and spicy and is particularly good after leftovers have been frozen and thawed. Add the usual compliments of crackers, shredded cheese, raw onions and cornbread and enjoy this while watching the game. We do.
Provided by Sherry Peyton
Categories Chili
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. Brown the meat, onions, chilis, and all spices and herbs in a large pot.
- 2. Add tomatoes, corn and beans. Put on a low burner and slowly simmer (covered) for at least an hour, two would be better. Stir and check occassionally. Add water or tomato juice if too dry, or the tomato paste if it is too watery.
- 3. Enjoy with shredded cheese, sour cream, raw chopped onion, avocado, saltines, or any other additions you like.
FOOTBALL SUNDAY CHILI
I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.
Provided by emcdona2
Time 4h30m
Yield 1 Big Pot, 10-15 serving(s)
Number Of Ingredients 15
Steps:
- Dice all peppers and onions.
- Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
- Before meat finishes browning, mix all onions and peppers in with meat.
- When meat is browned, dump all three cans of tomato puree into pot.
- Mince garlic, put in pot.
- Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
- Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
- Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
- Once chili comes back to a boil, it's good to go!
- Serve with cheddar cheese, sour cream and Italian bread.
Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9
FOOTBALL CHILI
A fantastic chili that builds up in heat as you eat. Perfect for football. I won a chili cook off with this recipe. I make it in this size batch so I can freeze the leftovers. A friend gave me this recipe over 10 years ago and I have tweaked it over time. Serve with shredded cheese and/or oyster crackers. It is also good over pasta.
Provided by cincychic
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
- Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 47.4 g, Cholesterol 55.6 mg, Fat 15 g, Fiber 12.1 g, Protein 28.6 g, SaturatedFat 5.1 g, Sodium 1872 mg, Sugar 12.2 g
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