game day chili Archives - The Rustic Heart

Chili is great all year round. It is definitely a crowd favorite and it also freezes well. I try to keep some in my freezer always to pull out for nachos, chili cheese dogs, chili-mac or just for a piping hot bowl of chili.

Ingredients

1 Lb Ground Beef
1 Lb Ground Pork
1 Cup Onions – Chopped
1 Cup Bell Peppers – Chopped
2 TBSP Olive Oil
1 Bottle Beer
1 15.5 oz cans Beans (kidney, pinto, small red – your choice)
1 6oz Can Tomato Paste
1 10 oz can Ro-Tel Tomatoes with green chilies
1 14.5 oz can diced Tomatoes
2 TBSP Chili Powder
1 TBSP Cumin
1 TBSP Paprika
1 tsp Oregano
1 Envelope Beef Bouillon
1 TBSP Unsweetened Cocoa Powder
½ tsp Black Pepper

Instructions

Brown the beef and pork over medium heat in a large stockpot. Season the meat with salt while it is browning. Once the meat is cooked, remove it from the pot and set aside. If there is not enough grease, add 2 tablespoons olive oil and add the onions and peppers. Saute them until they are soft. Add the tomato paste and cook for 2 minutes. Add the Ro-Tel, the diced tomatoes and the beer. Cook over medium-low heat for 10 minutes. Add the meat back to the pot. Stir.Add the chili powder, cumin, paprika, oregano, beef bouillon, cocoa and pepper. Rinse and drain the beans and add them to the pot. Simmer for 30 minutes. Season with salt as needed.

Chili is great to keep in the freezer for that day when you are running from the time your feet hit the floor in the morning. You will be glad to sit down to a bowl of chili with all the fixins.

Ingredients

1 Lb Ground Pork
1 Lb Ground Beef
1 Cup Onions – chopped
1 Cup Peppers (any color) – chopped
1 TBSP Olive Oil
1 ½ Cup Dry Red Wine
1 – 15.5 oz Can Beans – small red beans (or any beans of your choice)
1 28 oz Can Crushed tomatoes
3 TBSP Chili Powder
2 TBSP Cumin
1 TBSP Paprika
1 tsp Oregano
1 TBSP Unsweetened Cocoa
1 TBSP Worcestershire Sauce
1 Cup Beef Broth
1 Can Diced Green Chili’s
1 TBSP Salt
1 tsp black pepper

Instructions

In a heavy bottom saucepan, heat the olive oil and add the onions and peppers to the oil. Season with salt. Cook until the onions are soft. Add the meat and cook until it is completely browned. Once the meat is brown, add the chili powder, cumin, paprika and oregano to the meat and vegetables. Cook for 1 minute. Add the red wine and deglaze the bottom of the pan while stirring. Rinse and drain the beans, add to the pot. Add the tomatoes, cocoa, Worcestershire sauce, broth, green chili’s, salt and pepper.Let simmer on low heat for 2 hours. If the chili is to thick, add additional beef broth.Serve with shredded cheese, chopped onions and sour cream