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When the Eagles play, I usually make a big pot of Chili. I have many different recipes and variations of chili, but this is, by far, Michael’s favorite. It was always the award-winning recipe I created for The Team Donaher Chili Cook-Off a few years back. The competition is always fierce at our cook-offs…lol
I have been on the go working all day, but this chili is simmering and will be ready for Michael, the kids, and their friends when the Eagles kick off tonight. Go Birds!
Game Day Chili – Winning recipe of Team Donaher Chili Cook-off
Ingredients:
- 2lbs ground beef
- 2lbs ground spicy sausage
- 1 yellow onion, diced
- 1 TBS P chopped garlic
- 1 28oz. can of diced tomatoes
- 1 10 oz.can Rotel tomatoes, mild or spicy
- 6-8 TBSP chili powder
- 3 tsp. cumin
- 2 tsp. oregano
- Salt and pepper to taste
- 1/3 cup cornmeal
- 1 cup beer (I prefer Modela Mexican Beer)
- 1 cup beef stock
- 1 can light red kidney beans (optional)
- 1 can garbanzo beans (optional)
Directions:
In a large sauté pan, brown the ground beef and sausage over medium-high heat for about 10 minutes. Using a slotted spoon, remove the meat from a slow cooker. Sauté the onion and garlic until tender and fragrant, about 5 minutes. Remove and put on top of the meat in the slow cooker.
Add the tomatoes with juices, chili powder, oregano, cumin, salt, and pepper. Whisk the beer with the cornmeal in a measuring cup, and add to the chili and beef stock. Stir chili until blended and cover, and cook on low for 6 hours.
Serve in large mugs or bowls. Garnish with any or all of the following: sour cream, diced red onion, shredded cheddar cheese, scallions, and our favorite, Fritos Scoops! Enjoy & Go Eagles!!
