Football Chili Recipe -
Football Chili Recipe

Football Chili

Recipe by  

"A fantastic chili that builds up in heat as you eat. Perfect for football. I won a chili cook off with this recipe. I make it in this size batch so I can freeze the leftovers. A friend gave me this recipe over 10 years ago and I have tweaked it over time. Serve with shredded cheese and/or oyster crackers. It is also good over pasta."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 10 mins

    2 hrs 25 mins


  1. Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
  2. Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
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Reviews More Reviews

Dec 03, 2013

I am thrilled to be the first review of this recipe (minus the recipe submitter). I took her advice and added a 28 oz. can of diced tomatoes along with a pound of Italian sausage. I did use venison in place of the ground beef because this is what I keep ground venison around for and the only other change I made is that I subbed one of the green bell peppers with 2 large jalapeno's (one with seeds and one without). I was hesitant about the allspice but it worked nicely. This reminds me of my moms chili but she uses tomato paste and I much preferred the tomato juice and diced tomatoes. This makes a pretty thin chili (just how I like it) so you'd need to reduce the liquid somewhere if you are the kind that likes a fork to stand up in it. Loved the addition of beer and this will be my go to chili recipe for now. Thanks for sharing!

Nov 15, 2013

I recently changed this a little by adding a 28oz can of diced tomatoes as well as 3 hot and 3 mild italian sausage to add flavor. I did not drain the tomatoes. You can add cayenne or jalapenos as well if you like it really spicy.


6 Ratings

Dec 22, 2013

Hubby liked this. Me, not so much. I love dark beer but this was just a Tad too bitter for me. Added additional sugar, but still did not season to my taste.

Jan 27, 2015

I loved where cincychic was going with this. Great recipe, I cooked it as is but stayed low on the liquids (I like me chili chunky). Will continue to work this recipe until it's just right to my liking. Good stuff here!

Jan 21, 2015

I did not care for this recipe. I made it exactly as stated and consider myself a good cook. We love to try new chili recipes but there was something off for us, I'm guessing the allspice.


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 12.1 g
  • 48%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1872 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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