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German Texas Chili

German Texas Chili

Chefs Ginny & Fred Bergmann

"Fred is German and I am Texan! This creation is a blend of the two! Have a different ethnic background? You can easily add spices and other ingredients to make it your own, although, we have to say - it's quite good the way it is. This can easily be prepared the day before or put into the freezer for later use. Serve over baked potato or corn chips with ‘fixins' such as sour cream, grated cheese, onions, etc. For a richer flavor, you are able to make this dish the night before and keep in refrigerator until the next day. Enjoy! "
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6 h 45 m servings 402 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
  2. Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 4
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This was a very savory, spicy, tasty chili. I used extra lean ground beef instead of the turkey because that's what I had in the house and a bottle of ale because I didn't have beer. I've neve...

I made this as written except I halved it. I used crushed tomatoes. While it tastes good, I only wish it looked half as good as it tasted....

I thought this was a delicious chili recipe. I personally prefer slightly sweet and spicy chili, and this one fit the bill. I had never added beer to a chili recipe before either, but I honestly...

Sorry, but that's not really chili. Cinnamon sticks and cloves???? Frank X. Tolbert would be rolling in his grave

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