Touchdown Chili


  • 1 lb sliced bacon (we recommend hickory smoked bacon)
  • 1 lb ground beef
  • 2 green sweet peppers, chopped
  • 1 large red onion, chopped
  • 1 ½ cups honey whiskey
  • (2) 15 – 16 oz cans red kidney beans, drained
  • 24 oz dark beer
  • 3 cups beef broth
  • 6 – 11 oz canned chipotle peppers in adobo sauce, snipped
  • (1) 6 – ounce can tomato paste
  • ¼ cup packed brown sugar
  • 3 tbsp liquid smoke
  • 3 tbsp bottled hot sauce
  • 1 tsp chili powder
  • 1 tsp packaged seasoning mix for chili


In a 6-qrt pot, cook bacon over medium heat until crisp; drain on paper towels and discard dripppings. Chop bacon and return to pot. Add ground beef, sweet peppers and onion to pot and cook until beef is browned and peppers and onion are tender. Drain fat and remove beef mixture from pot. Next, remove pot from heat and add whiskey to pot. Stir to scrape up any browned bits from the bottom of the pan. Return pot to heat and bring whiskey to boiling. Simmer, uncovered, about 5 minutes or until whiskey is reduced slightly. Add bacon and beef mixture back to pot. Add remaining ingredients to the pot. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 hours, stirring occasionally. Serve with cheddar cheese, chives, olives, tortilla chips, and or sour cream, if you like.

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