Recipe courtesy of Jeffrey Beisch

Touchdown Chili

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.
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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


  1. Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. I serve plain or over rice, with chocolate treats to ease the heat.