touchdown alabama chili
(1 rating)
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I LIVED IN TEXAS FOR AWHILE, SO I ADDED ALL THE FLAVORS FROM TEXAS & ALABAMA TOGETHER THAT MY FAMILY LIKES. IT IS A LOT OF INGREDIENTS BUT WELL WORTH IT!!!!!!!!!!!!!!
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(1 rating)
yield
8 -12
prep time
30 Min
cook time
4 Hr
Ingredients For touchdown alabama chili
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1 lb. ground chuck
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1 lb. ground brisket
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2 med onions chopped & 3to 4 garlic cloves minced
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3 (8 oz.) cans tomato sauce
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1 (12 oz.) bottle dark beer
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1 (14 oz.) can beef broth
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1 ( 6 oz.) tomato paste
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1 (4.5 oz) can chopped green chilies
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2 tbls. chili powder
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1 tbl. worcestershire sauce
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2 tsp. ground chumin
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1 to 2 tsp. ground red pepper flakes
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1 tsp. paprika
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2 tbls. coriander
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2 (15oz.) pinto beans rinsed & drained
How To Make touchdown alabama chili
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1COOK FIRST 3 INGREDIENTS IN A DUTCH OVEN OVER MEDIUM HEAT, STIRRING UNTIL MEAT CRUMBLES AND IS NO LONGER PINK. DRAIN WELL.
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2COMBINE MEAT MIXTURE, BEANS AND NEXT 11 INGREDIENTS IN THE DUTCH OVEN;(YOU CAN AT THIS POINT PUT IN CROCK POT ON LOW FOR 6 TO 8 HOURS)BRING TO A BOIL. REDUCE HEAT & SIMMER FOR 3 TO 4 HOURS OR UNTIL THE CHILI THICKENS. YOU CAN AT THIS POINT PUT IN CROCK POT ON LOW FOR 6 HOURS.
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3SERVE WITH GRATED QUESO FRESCO, CILTANTO & LIME FOR GARNISH.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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