Recipe courtesy of Scott Shaffer

Scott's Mountain-Thunder Football Chili

A great tasting, spicy and slightly smokey tailgating chili!
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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


1 teaspoon solid vegetable shortening

3 lbs 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 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!
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