Directions
A Great Tasting Spicy & Slightly Smokey Tailgating Chili!
Ingredients
Spice Mix 1:
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon pumpkin pie spice
- 3 tablespoons Texas-style chili powder(Gebhardt's brand preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Spice Mix 2:
- 3 tablespoons Texas-style chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
Chili:
- 1 teaspoon solid vegetable shortening
- 3 lb's London broil cut into 1/4 inch cubes
- 1 small white onion (finely chopped)
- 1 green pepper (finely chopped)
- 1 (8 oz.) can chopped green chilies
- 1 (8 oz.) can no-salt tomato sauce
- 1 (12 oz.) can domestic beer
- 1 (13 oz.) can beef broth
- 1 (13 oz.) chicken chicken broth
- 3 tablespoons chipotle pepper sauce (Jump up & Kiss me brand preferred)
- 1 tablespoon maple syrup
- 4-5 drops Tabasco sauce
1.Combine spice mixes in 2 separate containers. Set aside. 2.In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours. 3.Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer. 4.Adjust seasoning if needed. Enjoy!!!!
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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By obknowles
McDonough, GA
on January 18, 2010
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I made a variation of this recipe. I used ground beef instead of London Broil. I think the LB would be better, but when I found this recipe I was specifically looking for something to do with the ground beef I had on hand. I also has some pumpkin pie spice that I got for Christmas and since I don't like pumpkin pie, I thought this would be a good use for this as well.
I also couldn't find the Texas Style chili powder nor the chipotle sauce in my local store. I used regular chili powder and added Cheyenne pepper to spice mix 1.
I know "real" chili does not have beans, but I have to have them in my chili so I added a couple of cans of pinto beans. I also used a shallot instead of an onion. And at my daughters request left out the green pepper. :(
I was pleasantly surprised at how tasty this was. I would like to try it again with the Texas style powder and the chiplotle sauce and the London Broil.
By marissa71marissa
rapid city, SD
on September 21, 2009
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honestly the worst chili i have ever made. we were so excited to try this after reading the reviews. i followed the recipe exactly against my better judgement. way way to much seasoning. the amount lasted would be enough for 5 pots. do yourself a favor and try a different recipe.
By stcmspt_11722373
Johnson City, NY
on April 04, 2009
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I used it as a base recipe and entered a Chili Cookoff. I came in second due to hotness, but it ranked as first for overall taste. The only changes I made, were cutting the pumkin spice in half, and adding dark red kidney beans. I know that is against some of the 'rules", but it added something to it. Also added some shredded taco cheese.
Overall, it was a great chili and a definate make again. Thanks Scott!
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