Whether you are watching a big football game on television or tailgating in the parking lot, you may be looking for game day food. We have a winner of a recipe to share with you. We wish we could claim this recipe as a Blind Pig original, but we found it in an old issue of Southern Living Magazine from 2011. We have never been great at making chili. We got by with recipes on the back of the Wick Fowler’s Chili Mix packaging. It was good enough, but didn’t knock our socks off. Then we tried this, and the picky Blind Pig Family took notice.
The recipe is simple and can easily be prepped when you get home from work or you can be ahead of the game and prep it early in the day to simmer in a crock pot. Either way, we think the results will score big.
To make this game changing chili you will need: ground chuck, onion, garlic cloves, chili powder, ground cumin, red pepper, paprika, tomato paste, tomato sauce, beef broth, Sam Adam’s Octoberfest beer, Bush’s chili beans, a can of green chiles, and Worcestershire sauce. If it’s not October and you can’t find Sam Adam’s Octoberfest beer, you can substitute any dark beer.
First cook the ground chuck, chopped onions and garlic cloves in a dutch oven over medium heat until meat is no longer pink. Drain the meat and return to the dutch oven. Add chili powder, cumin, red pepper and paprika. Cook for a minute. Then add tomato paste, stir well. Add the remaining ingredients and simmer for 2 hours.
We garnished our chili with some Mexican blend cheese and sour cream. We also used the chili to make a Texas favorite — Frito pie. For Frito pie you place a handful of Frito corn chips on your plate and cover with chili and shredded cheese. Either way this recipe was a touchdown in our book.
If you are viewing this post via email, visit us www.theblindpig.blog for a full recipe of Octoberfest Chili.
Octoberfest Chili
Ingredients
- 2 lb. ground chuck
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. red pepper
- 1 tsp. paprika
- 1 (6 oz.) can tomato paste
- 1 (14.5 oz) can beef broth
- 1 (12 oz.) bottle Sam Adam's Octoberfest beer
- 3 (8 oz.) cans tomato sauce
- 1 (15 oz.) can Bush's chili beans
- 1 (4.5 oz) can green chiles, chopped
- 1 Tbsp. Worcestershire sauce
Instructions
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring occasionally.
- After 8 to 10 minutes when meat is no longer pink, drain fat and return meat mixture to Dutch oven.
- Add chili powder and next 3 ingredients, cook 1 minute.
- Stir in tomato paste.
- Add remaining ingredients. Bring to a boil.
- Cover and simmer for 2 hours.
- *If prepping in a crock pot, follow all steps until step 5. Add remaining ingredients and place in a crock pot. Cook on low for 4-6 hours.
We had chili for left overs throughout the week, and there wasn’t a complaint about eating it for an encore. In fact, we think it may have tasted even better the second day. The recipe is too big for you? This chili is good for freezing and enjoying it on another day. Octoberfest Chili is a MVP no matter how you look at it.
