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Touchdown Chili Recipe

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4.4 from 15 reviews

This Touchdown Chili is a hearty and flavorful dish perfect for game day or a cozy dinner. Packed with ground beef, kidney beans, peppers, and a blend of robust spices, it’s a satisfying, slow-simmered chili that combines smoky, spicy, and savory notes for a comforting meal.

Ingredients

Meat and Beans

  • 1 lb ground beef
  • 15 oz dark kidney beans

Vegetables

  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 3 garlic cloves, minced

Canned & Broth

  • 14.5 oz canned diced tomatoes
  • 3 cups beef broth

Spices & Seasonings

  • 1 tsp garlic powder
  • 1/4 tsp oregano powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp paprika
  • 3 tbsp chili powder
  • Salt and pepper, to taste

Other

  • Olive oil, for cooking

Instructions

  1. Prepare the vegetables. Chop and dice the onion, red and green bell peppers, and jalapeno. Mince the garlic cloves finely to ensure even flavor distribution throughout the chili.
  2. Brown the ground beef. Drizzle a splash of olive oil into a large pot and heat it over medium-high heat. Add the ground beef to the pot and sprinkle all the spices onto the meat — garlic powder, oregano powder, cayenne pepper, smoked paprika, paprika, chili powder, salt, and pepper. This helps the meat absorb the seasoning as it browns.
  3. Cook and break up the beef. Use a meat chopper or wooden spoon to break the ground beef into smaller pieces as it browns evenly. Continue cooking until the beef is fully browned and no longer pink inside.
  4. Drain excess fat. Carefully pour off any excess fat from the pot to avoid greasiness in the chili, leaving the flavorful browned bits behind.
  5. Add vegetables and tomatoes. Stir in the diced onion, bell peppers, jalapeno, minced garlic, and canned diced tomatoes to the pot with the beef, combining all the ingredients.
  6. Add beef broth and simmer. Pour in the beef broth and stir well to integrate all components. Bring the mixture to a boil, then reduce heat to a medium simmer to gently cook and develop flavors.
  7. Simmer for 30 minutes. Allow the chili to simmer uncovered for 30 minutes so that the vegetables soften and flavors meld together.
  8. Add kidney beans. Stir in the dark kidney beans after the initial 30-minute simmer. Continue to cook for an additional 30 minutes to thicken the chili and further enhance the depth of flavor.
  9. Finish and serve. Once the chili has thickened and is rich in flavor, remove from heat. Serve hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions and enjoy the comforting meal.

Notes

  • You can adjust the spiciness by reducing or omitting the jalapeno and cayenne pepper.
  • For a leaner option, substitute ground turkey or chicken for the beef.
  • To make it vegetarian, omit the meat and use vegetable broth with extra beans or lentils.
  • Letting the chili simmer longer will deepen the flavors and further thicken the texture.
  • This chili reheats well and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://marthatasty.com/touchdown-chili-recipe/