Touchdown Chili Recipe

Locals Take on This Hotly Debated Dish

Chili: It’s a quintessential American meal, yet the variations are – quite literally – endless. Do you include beans, or no beans? Prefer vegetarian versions, or as much meat as the pot can handle? Are you a chili traditionalist, or do unexpected ingredients like sweet potatoes, pasta, or even chocolate make your mouth water?

Whatever your chili opinions, you’re sure to find a winning recipe in the following pages. Keep reading for four locals’ takes on this hotly debated dish!

By Mary Beth Wallace / Photography by Rich Smith

Douglas Dyer’s Touchdown Chili

Yields: 10 servings

Touchdown Chili

Douglas Dyer

Print Recipe Pin Recipe

Cook Time 2

Course Main Course

Cuisine American

Servings 10 servings

Equipment

Large soup pot

Ingredients

3 lbs meat (93% ground beef)
1 (14.5 oz) can beef broth
1 large onion, chopped
1 package chili mix (such as McCormick)
2 ½ tbsp garlic, crushed (dry or fresh)
2 bay leaves
4 tbsp chili powder
1 tbsp paprika
1 tbsp oregano
1 tbsp cumin powder
2 (14.5 oz) cans chicken broth
4 (15 oz) cans chili beans
2 (10 oz) cans Ro-Tel tomatoes (with peppers)
1 (28 oz) can crushed tomatoes
½ cup grated parmesan cheese
salt and pepper, to taste

Instructions

In a large soup pot, brown ground beef with beef broth over medium-high heat. Break up any chunks as you stir.
Once the meat is browned, add chopped onion and stir until softened.
Add chili mix, garlic, bay leaves, chili powder, paprika, oregano, and powdered cumin and stir to incorporate.
Add all remaining ingredients and simmer for 2 hours, stirring occasionally. Serve warm with your favorite toppings (sour cream, shredded cheddar cheese, Fritos, scallions, etc.).

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