My fiancé loves football. He cannot get enough of it. He also loves chili… so he made this recipe all on his own to be able to have chili while watching football – his football chili. It’s interesting that he hates to cook but sometimes, very rarely, he gets excited about making something.
The funny thing is that he’s known to burn food that’s cooked in liquid, such as spaghetti… He’s done it multiple times! How does he do it? Who knows…it’s a mystery to me. I was at work when he was making this chili and a couple of hours after he started it, I got a text: “I burned the chili.” What?? How did you manage that?? He has a special talent! It definitely added a unique flavor to the chili but nevertheless, it was still delicious. I’m sharing his recipe but I’m going to leave the burning step out, sound good?
This football chili recipe has a special ingredient: beer. I don’t know how old I look in my picture, but I promise I’m over 21!
- 3 lbs lean ground turkey
- 1 large or 2 medium onions, diced
- 2 28 oz cans of diced tomatoes (low sodium)
- 6 oz can tomato paste
- 15 oz can kidney beans (low sodium), drained
- 15 oz can mild chili beans (low sodium), undrained
- 15 oz can red beans (low sodium), drained
- 2 cups frozen corn (do not need to thaw first)
- 60 oz (5 12 oz cans or bottles) light beer of choice (such as Coors or Miller Lite)
- 2 Tbsp Buffalo Wild Wings ghost pepper sauce (this was spicy, adjust to more or less depending on your taste)
- ½ Tbsp chili powder
- ½ Tbsp garlic powder
- 1 tsp salt (or to taste)
- In a large pot, brown the ground turkey, drain the grease. Add in the onions and cook them down with the turkey. Add in the salt.
- Add the rest of the ingredients and mix well.
- Bring to a boil then reduce heat to low.
- Cook on low for 4-5 hours, stirring occasionally. (Don't turn the heat up to prevent burning.)