Football season. Cool weather. And chili.
Spicy Touchdown Chili Recipe
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 chilies, 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
Shredded cheddar cheese, sour cream and chopped green onions, optional
1. 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.
2. Stir in remaining ingredients. Cook, covered, on low 4-5 hours or until heated through.
If desired, top with shredded cheddar cheese, sour cream and/or chopped green onions when serving.