Touchdown Chili

Recipe courtesy of Jeffrey Beisch of Omaha, NE, for FoodTV.com's Manly Man Chili Cook-Off

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

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Ingredients

This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.
1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Directions

Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.

Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.

For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot.

Taste adjust salt and pepper if neccessary.

After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.

I serve plain or over rice, with chocolate treats to ease the heat.

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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Comments & Reviews

recipe Touchdown Chili
kim newtown square, PA 11-05-2009
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Best ever
Rated: 5 stars out of 5

I've made this chili many times and with several variations. I love it hot, but hubby found the original recipe too much,... even though I'd cut back on the habeneros. What I've found is it's the chipoltes that seem to put the heat over the top, at least for us. Instead of addng 2 full cans of peppers and the adobo sauce, I only add one can's worth of the adobo.sauce - and no peppers. I've tried it with only 1 can of peppers, only a couple of peppers - and it's the peppers pureed that are throwing all the heat. That said, now I follow the recipe almost to the letter, depending on the availability of the peppers. Usually I do more japelenos then habeneros, and also add a jar of strained banana peppers. I serve with tortilla chips - it's my all time favorite chili.Read more
recipe Touchdown Chili
Casey San Clemente, CA 10-19-2009
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Awesome!
Rated: 5 stars out of 5

It's an awesome recipe that like some others, have toned down some. Usually only use 4-5 of of the peppers; add ground beef... to the meats; add some SoCo to the alcohol; and last but not least, some maple syrup along with the bakers chocolate, helps balance out the heat.Read more
recipe Touchdown Chili
Chell Mesa, AZ 10-25-2008
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Absolutley Fabulous
Rated: 5 stars out of 5

Yes it's hot ... but it mellows with cooking time. This is the type of chili that when you take a bite your first reaction... is.. "too hot" but you still want more, and before you know it you will have consumed two bowls of this too hot chili. I leave out the beans and add pork, usually a pork roast (butt) and more beef roast. After browining meat (and removing) I cook onions and garlic and then add the alcohol and boil for several minutes before adding back in the meat and t sauce. This mellows the alcohol flavor (my preference). Try cutting back on habaneros to five and adding less chipotle if you really don't want all the heat. I woudn't leave out the Chipotle entirely as it does prove a disticitive flavor. Read more
recipe Touchdown Chili
Anonymous 12-08-2006
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Killer Chili
Rated: 4 stars out of 5

I substituted Turkey bacon, sausage, etc with fantastic lower fat results. This is a chili with lots of flavor-levels, so... don't expect your run of the mill chili taste. Also, I halfed the peppers so not to burn my guests faces off.Read more
recipe Touchdown Chili
David Indiana, PA 11-21-2006
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Tasty, but way too hot
Rated: 3 stars out of 5

Made this for a homecoming party at my house. I cut out the Habanero and Scotch Bonnett peppers, and cut the Aneheim Hot... peppers by half. I also seeded the peppers to reduce the intense hot flavor. Even with everything else in it, this chili was way too hot for each and every one of my friends. We ended up ordering pizza. I must admit, though, that if you could get through the crazy heat this has (I used peanut butter on bread), the chili has a good taste to it. I think with a little tinkering this recipe could be a good one, which is why I still give it three out of five stars.Read more
recipe Touchdown Chili
Daniel McHenry, IL 11-13-2006
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Awesome Chili
Rated: 5 stars out of 5

First things First... My daughter and I were making the chili. We pulled up with the canned chili's in Adobo and the Extra... Hot Rotel tomatoes but it had plenty of heat and tasted great. We left all of the extra peppers out of the recipe and found it to be plenty hot.Read more