Game Day Steak Chili Recipes

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GAME DAY CHILI



Game Day Chili image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder)
Kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
2 large onions, chopped
2 bunches scallions, chopped (about 2 cups)
2 tablespoons tomato paste
6 tablespoons chile powder
One 12-ounce bottle dark beer, such as Dos Equis
Two 28-ounce cans whole fire-roasted tomatoes, crushed by hand
2 cups chicken stock
2 tablespoons red hot sauce, such as Tabasco
2 tablespoons green hot sauce, such as Tabasco
Suggested toppings: 1 cup lightly whipped and chilled creme fraiche, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack and shredded Cheddar

Steps:

  • In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
  • Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
  • Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

GAME DAY CHILI



Game Day Chili image

This hearty, spicy chili made with ground beef, beans, Muir Glen™ tomato and Progresso™ broth scores big as a game-day dinner. Replace the canned tomato sauce with thawed Make-Ahead Roasted Roma Tomato Sauce for an extra touch of homemade tomato taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 16

2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 to 4 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper (cayenne)
1 teaspoon paprika
1 can (6 oz) Muir Glen™ organic tomato paste
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bottle (12 oz) dark regular or nonalcoholic beer
3 cans (8 oz each) Muir Glen™ organic tomato sauce
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
Sour cream
Shredded Cheddar cheese
Lime wedges

Steps:

  • In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Fiber 8 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1220 mg

GAME-STOPPER CHILI



Game-Stopper Chili image

This hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 12 servings (4 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 pound boneless beef chuck steak, cut into 1-inch cubes
1 pound bulk spicy pork sausage, cooked and drained
2 medium onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup hot chunky salsa
1/3 cup medium pearl barley
2 tablespoons chili powder
2 teaspoons jarred roasted minced garlic
1 teaspoon salt
1 teaspoon ground cumin
4 cups beef stock
2 cups shredded Mexican cheese blend
Corn chips

Steps:

  • Place all ingredients except cheese and chips in a 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until beef is tender., Stir in cheese until melted. Serve with chips.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 359 calories, Fat 18g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 1062mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein.

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