Best 7 Touchdown Chili Recipes

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Touchdown chili is a hearty and flavorful dish that is perfect for game day or any other occasion. With its combination of ground beef, beans, tomatoes, and spices, this chili is sure to satisfy everyone at the table. Whether you like your chili mild or spicy, there are many different ways to customize this recipe to your liking. So get ready to fire up the stove and make a batch of touchdown chili that will be a hit with your family and friends.

Let's cook with our recipes!

SPICY TOUCHDOWN CHILI



Spicy Touchdown Chili image

For me, football, cool weather and chili just seem to go together. Whether I'm cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. -Chris Neal, Quapaw, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (12 ounces) beer
6 bacon strips, cooked and crumbled
1 small 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
Optional: Shredded cheddar cheese, sour cream and chopped green onions

Steps:

  • 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 the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.

Nutrition Facts : Calories 365 calories, Fat 15g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 901mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.

TOUCHDOWN CHILI



Touchdown Chili image

Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.

Provided by Jenn Polk

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
6 cloves garlic, chopped
⅓ cup chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried basil
1 (28 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chile peppers, drained
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
1 tablespoon white vinegar
3 tablespoons brown sugar
1 teaspoon hot pepper sauce (e.g. Tabasco™)
2 teaspoons salt
½ teaspoon ground black pepper

Steps:

  • Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
  • Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 19.1 g, Cholesterol 69 mg, Fat 14.4 g, Fiber 4 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 1302.3 mg, Sugar 11.1 g

TOUCHDOWN CHILI



Touchdown Chili image

This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 30

1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Steps:

  • Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
  • Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
  • For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
  • After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
  • I serve plain or over rice, with chocolate treats to ease the heat.

TOUCHDOWN CHILI



Touchdown Chili image

Food that tastes even better when it's cold outside.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 27

3 dried ancho chiles, stemmed and seeded
2 dried guajillo or pasilla chiles, stemmed and seeded
3 cups beef stock
1 tablespoon vegetable or olive oil
1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
Kosher salt and coarse black pepper
1/4 cup Worcestershire sauce
1 tablespoon coriander (about a palmful)
1 tablespoon cumin (about a palmful)
1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
1/4 teaspoon ground cloves
Pinch cinnamon
4 cloves garlic, chopped
1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
1 large onion, chopped
Manchego or Monterey Jack cheese, shredded
12 ounces dark lager beer, such as Negra Modelo
3 tablespoons masa harina or corn meal
1 tablespoon honey
Cilantro leaves
Lime wedges
Minced raw onions
Pepitas
Pickled sliced jalapenos or chopped giardiniera mix
Sour cream
Crushed tortilla or other chips, such as Fritos

Steps:

  • Place the ancho and guajillo chiles in a small saucepot and cover with the stock. Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes. Puree and reserve.
  • Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
  • Serve with the toppings of your choice.

TOUCHDOWN BLACK-BEAN BASH CHILI



TOUCHDOWN BLACK-BEAN BASH CHILI image

Categories     Soup/Stew     Beef     Cocktail Party

Yield 6 servings

Number Of Ingredients 13

1 pound lean ground beef
2 cloves garlic minced
2 cans (about 16 ounces each) black beans, rinsed and drained
1 cup hot (spicy) thick and chunky salsa
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon granulated sugar
1 rip avocado peeled and cut into chunks
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh basil
1 cup coarsely chopped fresh plum tomatoes
for garnish shredded fresh lemon on peel, fresh basil leaves

Steps:

  • Crumble beef into a large nonstick skillet. Add garlic and cook over high heat stirring often until meat is longer pink. Add beans and salsa. Reduce heat to medium and bring to a boil. Meanwhile mix lemon juice oil salt and sugar in a medium size bowl. Stir in avocado, cilantro and basil. Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.

TOUCHDOWN TURKEY CHILI



Touchdown Turkey Chili image

Make and share this Touchdown Turkey Chili recipe from Food.com.

Provided by Eclecticdaddy

Categories     Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
1 lb ground turkey
14 ounces chopped tomatoes, with their liquid
2 cups beer
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
ground black pepper, to taste
14 ounces cooked kidney beans, drained
2 1/2 teaspoons chopped green onions (optional)
5 teaspoons grated cheddar cheese (optional)
2 1/2 teaspoons sour cream (optional)

Steps:

  • Heat oil in a heavy, large pot over medium heat. Add yellow onions and garlic and cook, stirring, until soft but not brown, about 10 minutes.
  • Add turkey and brown it, breaking it apart with a fork as you go.
  • Add tomatoes, beer, chili powder, cumin, salt and pepper and simmer for 30 minutes.
  • Add beans and simmer for about 15 minutes more to blend flavors. Serve chili immediately, or make a day ahead and reheat. Garnish with green onions, cheese and sour cream, if you like.

TOUCHDOWN CHILI



TOUCHDOWN CHILI image

Categories     Beef

Number Of Ingredients 14

1 pound of top-round steak
1 tsp salt
1 1/4 tsp chili powder
2 tsp olive oil
1 large red pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons chili powder
1 can of diced tomatoes (28 oz)
1 can (6oz) tomato paste
1 tablespoon sugar
1/2 teaspoon of cumin
hot sauce to taste
1 can of black beans

Steps:

  • Trim all visible fat from steak. Cut beef into 1/2 inch cubes. Season cubes with salt chili powder. Place large nonstick pot over medium-high heat, add olive oil and meat to pan and brown on all sides. Add red pepper, onion and garlic, then cook until tender. Add remaining ingredients - except black beans. When mixture comes to a boil, turn heat to low, cove pot and allow to simmer for 60-90 minutes. Add beans and cook another 30 minutes. Makes 4 (small) servings.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chili. Try to use organic or locally-sourced ingredients whenever possible.
  • Brown the meat well: Browning the meat adds flavor and depth to the chili. Be sure to brown the meat in batches so that it doesn't steam.
  • Sauté the vegetables: Sautéing the vegetables helps to caramelize them and bring out their sweetness. This adds a rich flavor to the chili.
  • Use a variety of beans: Using a variety of beans adds texture and flavor to the chili. Some good options include kidney beans, black beans, pinto beans, and Great Northern beans.
  • Add spices and seasonings to taste: Chili is a versatile dish that can be customized to your own taste preferences. Add spices and seasonings such as chili powder, cumin, paprika, garlic powder, and onion powder to taste.
  • Let the chili simmer for a long time: The longer the chili simmers, the more flavorful it will be. Let it simmer for at least 2 hours, or up to 4 hours for a richer flavor.
  • Serve with your favorite toppings: Chili is a great dish to serve with a variety of toppings. Some popular options include cheese, sour cream, diced onions, diced tomatoes, and avocado.

Conclusion:

Touchdown Chili is a hearty, flavorful dish that is perfect for a game day party or a casual weeknight meal. With its combination of fresh ingredients, bold spices, and a variety of beans, this chili is sure to please everyone at the table. So next time you're looking for a delicious and easy chili recipe, give Touchdown Chili a try. You won't be disappointed!

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