Touchdown Black Bean Bash Chili Recipes

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TOUCHDOWN CHILI



Touchdown Chili image

Food that tastes even better when it's cold outside.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 27

3 dried ancho chiles, stemmed and seeded
2 dried guajillo or pasilla chiles, stemmed and seeded
3 cups beef stock
1 tablespoon vegetable or olive oil
1 pound fresh Mexican chorizo, casings removed or 1/3 pound center-cut bacon, finely chopped
1 1/2 pounds ground beef chuck (ask butcher for a coarse grind)
Kosher salt and coarse black pepper
1/4 cup Worcestershire sauce
1 tablespoon coriander (about a palmful)
1 tablespoon cumin (about a palmful)
1 1/2 teaspoons Mexican oregano (about 1/2 palmful)
1/4 teaspoon ground cloves
Pinch cinnamon
4 cloves garlic, chopped
1 fresh red Fresno or jalapeno chile, seeded and chopped, or sliced with seeds for extra heat
1 large onion, chopped
Manchego or Monterey Jack cheese, shredded
12 ounces dark lager beer, such as Negra Modelo
3 tablespoons masa harina or corn meal
1 tablespoon honey
Cilantro leaves
Lime wedges
Minced raw onions
Pepitas
Pickled sliced jalapenos or chopped giardiniera mix
Sour cream
Crushed tortilla or other chips, such as Fritos

Steps:

  • Place the ancho and guajillo chiles in a small saucepot and cover with the stock. Bring to a low boil, reduce the heat to low and simmer gently 10 to 15 minutes. Puree and reserve.
  • Meanwhile, heat the oil in a Dutch oven over high heat. Add the chorizo and begin to render the fat. Pat the beef dry with paper towel and sprinkle with salt and black pepper before adding into the Dutch oven with the Worcestershire. Cook until a nice crusty brown develops on the beef (the salt helps make a nice crust on meat). Add the coriander, cumin, oregano, cloves, cinnamon, garlic, chile and onions and cook until the onions are soft. Pour in the beer to deglaze the pan, scraping up any brown bits that have accumulated on the bottom of the pan. Add the dried chili puree, masa harina and honey. Reduce the heat to low and simmer to thicken and develop flavor, 45 minutes.
  • Serve with the toppings of your choice.

TOUCHDOWN CHILI



Touchdown Chili image

Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.

Provided by Jenn Polk

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
6 cloves garlic, chopped
⅓ cup chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried basil
1 (28 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chile peppers, drained
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
1 tablespoon white vinegar
3 tablespoons brown sugar
1 teaspoon hot pepper sauce (e.g. Tabasco™)
2 teaspoons salt
½ teaspoon ground black pepper

Steps:

  • Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
  • Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 19.1 g, Cholesterol 69 mg, Fat 14.4 g, Fiber 4 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 1302.3 mg, Sugar 11.1 g

TOUCHDOWN CHILI



Touchdown Chili image

This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 30

1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Steps:

  • Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
  • Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
  • For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
  • After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
  • I serve plain or over rice, with chocolate treats to ease the heat.

TOUCHDOWN BLACK BEAN BASH



Touchdown Black Bean Bash image

This recipe came from Woman's Day Magazine in 1993 and won 1st prize in a Super Bowl contest. It is one of my family's favorites. Hope you enjoy it as much as we do. It seems a bit lengthy but it really comes together pretty quickly. I usually start my rice in the rice cooker before putting this together.

Provided by Baknpies49

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
2 garlic cloves, minced
2 (16 ounce) cans black beans, rinsed and drained
1 cup spicy thick & chunky salsa
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon granulated sugar
1 ripe avocado, peeled and cut into chunks
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh basil
1 cup coarsely chopped fresh roma tomato
shredded fresh lemon peel
fresh basil leaf

Steps:

  • Cook ground beef and garlic together until beef is no longer pink.
  • Add beans and salsa. Reduce heat to medium and bring to a boil.
  • Meanwhile mix lemon juice, oil, salt and sugar in a medium-size bowl. Stir in avocado, cilantro and basil.
  • Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.
  • Serve over rice.

Nutrition Facts : Calories 372.9, Fat 15.4, SaturatedFat 4.3, Cholesterol 49.1, Sodium 702, Carbohydrate 33.9, Fiber 12.9, Sugar 3.1, Protein 26.5

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