There’s nothing more comforting than hosting game day with a big pot of homemade touchdown chili. This recipe is packed with flavor and easier than to may think to make. I love offering multiple toppings on the side like onions, cheese, sour cream and more. Try serving it with a side of this Mexican cornbread and some creamy coleslaw.
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Ingredients
- Bell peppers, jalapeno, onion, garlic, ground beef, dark kidney beans and canned diced tomatoes – Brown the beef and all the rest of the chopped ingredients to the pot.
- Spices – Stir in all of the spices like smoked paprika, garlic powder, chili powder, oregano and more.
- Beef Broth – Simmer after adding the beef broth until your touchdown chili thickens up well.
Add your ingredients to a large pot and simmer until the chili thickens.
How To Make Touchdown Chili
- Chop and dice the onion, bell peppers, jalapeno and mince the garlic cloves.
- Drizzle olive oil into a large pot, heat over medium high heat and add in the ground beef.
- Top the ground beef with all of the spices – garlic powder, oregano powder, cayenne pepper, smoked paprika, paprika, chili powder, salt and pepper.
- Brown the meat and use a meat chopper to break up the beef.
- Add the onion, bell peppers, jalapeno, garlic, onion, and diced tomatoes to the pot.
- Pour in beef broth and stir to combine.
- Bring to a boil, reduce the heat and simmer on medium.
- Add the kidney beans in once the chili has been cooking for 30 minutes.
- Cook for an additional 30 minutes until the chili thickens up.
- Serve with your favorite toppings and enjoy.
Recipe Notes
- Topping ideas – onions, green scallions, cheese, sour cream, Mexican crema
- For added spice, leave the seeds in the jalapeno.
- Modify the amount of the spices to season the chili according to taste.
Touchdown Chili
Spice up your next game day get together with this homemade touchdown chili recipe. It's the ultimate comfort food to sit down and enjoy with friends and family.
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Servings: 5 servings
Calories: 402kcal
Ingredients
- 1 lb ground beef
- 15 oz dark kidney beans
- 14.5 oz canned diced tomatoes
- 3 cups beef broth
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 jalapeno
- 3 garlic cloves
- 1 tsp garlic powder
- 1/4 tsp oregano powder
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 3 tbsp chili powder
- salt and pepper to taste
Instructions
- Chop and dice the onion, bell peppers, jalapeno and mince the garlic cloves.
- Drizzle olive oil into a large pot, heat over medium high heat and add in the ground beef.
- Top the ground beef with all of the spices – garlic powder, oregano powder, cayenne pepper, smoked paprika, paprika, chili powder, salt and pepper.
- Brown the meat and use a meat chopper to break up the beef.
- Drain the excess fat from the pot once the beef is browned.
- Add the onion, bell peppers, jalapeno, garlic, onion, and diced tomatoes to the pot.
- Pour in beef broth and stir to combine.
- Bring to a boil, reduce the heat and simmer on medium.
- Add the kidney beans in once the chili has been cooking for 30 minutes.
- Cook for an additional 30 minutes until the chili thickens up.
- Serve with your favorite toppings and enjoy.
Notes
- Topping ideas – onions, green scallions, cheese, sour cream, Mexican crema
- For added spice, leave the seeds in the jalapeno.
- Modify the amount of the spices to season the chili according to taste.
Nutrition
Calories: 402kcal | Carbohydrates: 31g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 798mg | Potassium: 1067mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 65mg | Calcium: 104mg | Iron: 6mg
I’m not sure how I ended up here, but I thought this post was awesome. I have no idea who you are, but you will become a well-known blogger if you aren’t already. Salutations.