Touchdown Chili

Touchdown Chili

67 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 30 m
Jenn Polk
Recipe by  Jenn Polk

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.

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Reviews (67)

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I know some people are hesitant to try recipes that have only been rated by a couple folks, but this one you must try! The combinations of the pepper/hot and the brown sugar, along with the bitterness from the vinegar and beer...there are so many hearty flavors that truly make this delicious. I didn't change a thing! Thank you!



I have made this chili numerous times. Each time I have omitted the vinegar. I made it with a wheat beer, a light rice beer, and without beer. It is best with light rice beer or no beer. This chili is delicious and everyone who has tried it loves it. It's hard to find a chili recipe without beans. This one is fantastic!!!



I received a really good chili spice kit for Christmas...My partner doesn't like the beans, but loves chili...Made this recipe a couple days ago...This stuff is REALLY good!!!!! It is GONE, it has fantastic bite/flavor...Can't wait to make it again..I used coarse ground meat from the butcher...

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Amount Per Serving (8 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 19.1 g
  • 6%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet



previous recipe:

Spicy Slow-Cooked Chili


next recipe:

JRay's Chili