German Texas Chili

German Texas Chili

3 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    6 h 20 m
  • Ready In

    6 h 45 m
Chefs Ginny & Fred Bergmann
Recipe by  Chefs Ginny & Fred Bergmann

“Fred is German and I am Texan! This creation is a blend of the two! Have a different ethnic background? You can easily add spices and other ingredients to make it your own, although, we have to say - it's quite good the way it is. This can easily be prepared the day before or put into the freezer for later use. Serve over baked potato or corn chips with ‘fixins' such as sour cream, grated cheese, onions, etc. For a richer flavor, you are able to make this dish the night before and keep in refrigerator until the next day. Enjoy! ”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
  2. Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.

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Reviews (3)

Rate This Recipe
Dinah
18

Dinah

This was a very savory, spicy, tasty chili. I used extra lean ground beef instead of the turkey because that's what I had in the house and a bottle of ale because I didn't have beer. I've never added sugar or cinnamon to meat before. It really was delicious. This is a keeper. I put it over white basmati rice.

DMS2010
17

DMS2010

I made this as written except I halved it. I used crushed tomatoes. While it tastes good, I only wish it looked half as good as it tasted....

Lindseye117
3

Lindseye117

I thought this was a delicious chili recipe. I personally prefer slightly sweet and spicy chili, and this one fit the bill. I had never added beer to a chili recipe before either, but I honestly liked the flavor it added. I did add a little less chipotles though, because 6 are way too much for any dish. I added 2 chipotle peppers, and 2 teaspoons of sauce. Also I upped my chili powder to a 1/4 cup. I also did not have whole cloves, but I did have them in powdered form, so I added a few dashes. I also added some smoked paprika, which was delicious. I will make this chili again, but I will tweak it a bit. **EDIT** After serving it to my family, it was a HUGE hit with them. I changed my rating from 4 stars to 5 stars. My hubby begged me to save the recipe.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 28.1 g
  • 56%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

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