Spicy Touchdown Chili

For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day.

Ingreadient

• 1 pound ground beef
• 1 pound bulk pork sausage
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
• 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
• 1 can (12 ounces) beer
• 6 bacon strips, cooked and crumbled
• 1 small onion, chopped
• 1/4 cup chili powder
• 1/4 cup chopped pickled jalapeno slices
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 3/4 teaspoon cayenne pepper
• Optional: Shredded cheddar cheese, sour cream and chopped green onions

Step by step

1. In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, crumbling beef; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
2. Stir in the next 13 ingredients. Cook, covered, on low until heated through, 4-5 hours. If desired, top individual servings with shredded cheddar cheese, sour cream and chopped green onions.