Touchdown Chili
Game day chili loaded with beef, tomatoes, green chilies, and a secret ingredient: beer for deep, malty richness. Low-and-slow simmering for 3 hours builds layers of smoky, spicy flavor that’ll have everyone coming back for seconds.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minThis is the chili you want bubbling on the stove when friends gather for the big game.
Browning the beef with garlic and onions, then toasting cumin, chili powder, and basil right in the pot unlocks aromatic oils that make your kitchen smell incredible. Beer adds unexpected depth, while brown sugar and hot sauce balance heat with just a hint of sweetness. That long, lazy simmer turns everything into a thick, hearty chili that clings to tortilla chips and tops hot dogs like a champion.
Make a double batch because this freezes beautifully and tastes even better reheated.
Pro Tips
- Spice toasting: Those 30-60 seconds of toasting the spices in the beef fat wake up their flavors. Don’t skip it.
- Beer choice: A medium lager or amber ale works best. Save the IPAs for drinking.
- Low and slow: That 3-hour simmer is what separates good chili from great chili. The last 30 minutes uncovered thickens it perfectly.
- Toppings bar: Set out shredded cheddar, sour cream, green onions, jalapeños, and crushed tortilla chips for DIY bowls.
Ingredients
2 lbs ground beef
1 large onion chopped
6 cloves garlic chopped
1/3 cup chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried basil
1 (28 oz) diced tomatoes w/juice
1 (4 oz) can green chili's
1 (15 oz) can tomato sauce
1 bottle of beer
1 tbsp brown sugar
1 tsp pepper sauce
1 tsp salt
1 tsp black pepper
Directions
beef, onion, garlic in medium saucepan over med heat. cook until done and onion clear. combine chili powder, basil and cumin and sprinkle over meat. cook a little to let spices toast a little
add tomatoes, chilies, sauce, beer. bring to boil. mix in brown sugar. pepper sauce, salt, pepper cover and simmer 3 hours. remove lid for last 30 minutes.
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