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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


  • 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.

Rifat Mondal
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Overall, this chili is a good recipe. It's easy to make and it tastes great. I'll definitely be making it again.

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This chili is missing something. I think it needs more spices.

KINGmarcusKING 19
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This chili is a bit too thick for my liking. I'll add more liquid next time.

Laxman Rana
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This chili is too salty for my taste. I'll use less salt next time.

Feezan Ali
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I'm not sure what went wrong, but my chili didn't turn out as good as I hoped. It was a bit bland.

Ruma Das
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This chili is a bit spicy for my taste, but it's still delicious. I just add a little less chili powder next time.

Lubna Bagem
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I love that this chili is made with simple ingredients. I always have them on hand, so I can make this chili anytime.

bea jones
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This chili is perfect for a cold winter day. It's warm and comforting, and it fills you up.

Janet Essel
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I'm not a big fan of chili, but this recipe changed my mind. It's so flavorful and delicious, I couldn't get enough of it.

Fuck Zaryan
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This chili is a great way to use up leftover meat. I had some leftover chicken and ground beef, and it worked perfectly in this recipe.

Madurange Gamege
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I made this chili for my family and they loved it! It was easy to make and the flavors were amazing. I'll definitely be making this again.

Annie Annie
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This chili is a touchdown! It's hearty, flavorful, and perfect for a game day party.