Gameday Chili

2 Nov

Everybody has their own chili recipe… and everyone thinks theirs is the best!

We all like it a little differently, and it probably has a lot to do with how you grew up eating it. There are so many variations; what types of beans, meat, tomatoes, spiciness, potatoes/pasta, etc. Your recipe probably has been passed down through generations of chili-makers, not changing much along the way. My family’s used potatoes, which I haven’t found in many other recipes.

So, after trying many chili variations, I decided to make my own, exactly the way I like it! Pat gave me one preference: he likes it chunky. That’s an easy one.

By the way, chili tastes especially awesome on football Saturday or Sunday in the fall when the air is crisp and the Brewers, Badgers, AND Packers all come home with wins!

This recipe is made in a crock pot, because I tend to be lazy on football days. I prepped my chili ahead of time the night before, so all the flavors combine and it’s literally no work in the morning. I mixed everything together in the crock pot and stuck it in the fridge overnight. Easy!

A tip: Before you start, grease or spray your crock pot. When chili cooks for a long time, the very bottom might burn (yuck).

Badger Chili

½ pound ground beef
½ pound ground turkey
½ sweet onion, diced
2-3 cloves garlic, minced
2 cans kidney beans, drained
1 can chili beans, in hot sauce
1 large can diced tomatoes
1 small can green chilis
1 can tomato soup
8-12 oz light beer
2 tablespoons chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon cumin
A little allspice
Salt and pepper, to taste (I only add pepper)

Notice I am totally unspecific with the amounts of spices. Use your sense of taste as you cook!  Also remember it’s easier to add spices than to take them out of a dish, so add less than what you think you should, then taste it and add more if you want.

These amounts are for a moderately spicy chili, not one that’s going to make your nose run and eyes water. Go ahead and adjust the amounts of chili powder and red pepper flakes if you want it spicier!

First, brown the beef/turkey, with onion and garlic. Drain the liquid. Try not to dump half of it in the sink like I did the first time (oops).

Mix the beans, tomatoes, chilis, tomato soup, beer, and spices together in the crock pot while the meat is browning, then add the drained meat/onion/garlic. It may look a little soupy when it’s all together, but it will thicken up as it cooks and the beans break down. I saved a little bit of beer so I could add some later if I needed to.

I also added some chopped, seeded banana peppers I had leftover from the Farmer’s Market, just for the heck of it. It didn’t add much to it, maybe some color.

Now turn on the crock pot, and cook for 10 hours on low.

Bask in the glory of your house smelling sooooo good as it cooks.

Serve with elbow noodles, a dollop of sour cream, and a sprinkle of cheddar cheese.


Make this recipe healthier, without sacrificing awesomeness, by using:
1 pound ground turkey
Low sodium tomato soup
Whole wheat elbow pasta
Low fat sour cream and cheese, or only use a little. This recipe doesn’t need much!


2 Responses to “Gameday Chili”

  1. Chris Berryman November 17, 2011 at 11:19 pm #

    this looks amazing, you should cook for me sometime.

  2. Julie November 18, 2011 at 12:18 am #

    I would love to!!

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