This is the best chili I've ever made. It was fantastic. I had some concerns because it is made with a bottle of beer, but we couldn't taste it in the final product. This chili does have a kick to it. You can easily adjust the heat by reducing or eliminating the red pepper and hot sauce. I used Ro-tel tomato sauce in the recipe. If you can't find the Ro-tel tomato sauce, use 2 cans of regular tomato sauce and 1 4oz can of green chilies.
We topped the chili with some cheese, sour cream, jalapeños and Fritos. It was a real crowd pleaser! Everyone loved it. I browned the meat and mixed up the chili the night before. I let the chili simmer on the stove before the game. This recipe would also do great in the crock pot. This chili perfect for chilly weather games!
Game Day Chili
adapted from Southern Living
2 pounds ground chuck
2 Tbsp dried minced onion flakes
4 garlic cloves, minced
2 (15-oz) cans chili beans
3 (8-oz) cans Rotel tomato sauce*
1 (12-oz) bottle beer
1 (14 1/2-oz) can beef broth
1 (6-oz) can tomato paste
2 Tbsp chili powder
1 Tbsp Worcestershire sauce
2 tsp ground cumin
1 tsp ground red pepper
1 tsp paprika
1 tsp hot sauce
Brown meat in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Return meat to Dutch oven. Add garlic and onion flakes. Cook 30 seconds. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 3 hours, or until thickened.
Garnish with sour cream, cheese, jalapeños and Fritos - if desired.
*If you can't find the Ro-tel tomato sauce, use 2 cans of regular tomato sauce and 1 4oz can of green chilies.