A great tasting, spicy and slightly smokey tailgating chili!
Recipe courtesy of Scott Shaffer
Save Recipe Print


Spice Mix 1: 
Spice Mix 2:


Combine spice mixes in 2 separate containers. Set aside. 

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. 

Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer. 

Adjust seasoning if needed. Enjoy!

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Vegetarian Chili

Recipe courtesy of Robin Miller

White Chili

Recipe courtesy of Ellie Krieger

Beef Chili

Recipe courtesy of Tyler Florence

Chicken Chili

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories