Normally I am not a big professional football fan (college football is just so much more my thang) but of course, like 90% of all Americans, I will be tuning in to watch the “the big game” on Sunday.
And this year, I am actually pretty excited to watch the game!
Most years I am happy to just watch the much anticipated commercials and stuff my face with football food, because the reality is, I am usually picking ‘my team’ based on their mascot, colors or what city they represent… read: I really don’t care. But this year I actually have a team that I am eager to cheer on.
Whether you root for the Broncos or Seahawks on Sunday, I am sure we can all agree that football watching wouldn’t be complete without all the yummy food! When I think football food for a crowd I always turn to chili. It is easy to whip up a big batch and during the harsh cold of the winter months will warm you right up! Hands down a fan favorite!
This Dr Pepper Chili is a great twist on chili and a recipe I am happy to add to my chili recipe collection! Not only is Dr Pepper (and it’s 23 flavors) a secret ingredient to its success but there is cocoa powder in this chili too! The cocoa gives this chili richness and body and the sweet Dr Pepper helps balance the spiciness of the chili.
It’s just too bad that no Texas football teams ever make it made it to the big bowl game this year, because this chili, served with Fritos Corn Chips, represents the state of Texas well (home of Dr Pepper and Fritos)! Maybe one day….
- 2 tablespoons canola oil
- 1 pound lean ground beef or turkey
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 green bell peppers, diced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/4 teaspoon cayenne (or more to taste)
- 1 teaspoon oregano
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon allspice
- 1/2 teaspoon thyme
- 1/2 teaspoon each salt and black pepper
- 1 (12 -ounce) can Dr Pepper (1 ½ cups)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can chili beans (do not drain)
- 1 (15-ounce) can chili or Mexican diced tomatoes
- For serving:
- cheddar cheese, grated
- sour cream
- green or white onions, chopped
- corn chips
- In a large, heavy bottomed pot, heat ½ tablespoon oil over medium heat. Add ground turkey and cook for 5-6 minutes or until no longer pink; using a wooden spoon to break up meat as it cooks. Drain the cooked ground turkey and set aside.
- To the same pot, heat remaining oil over medium heat. Add onions and saute until tender, about 3-4 minutes. Add bell peppers and cook for an additional 3-4 minutes. Stir in the garlic and cook for an additional 1 minute.
- Return cooked ground turkey to the pot. Stir in spices. Cook for 1-2 minutes. Stir in the Dr Pepper, tomato paste, and chicken broth. Continue to stir until the tomato paste has dissolved. Add the beans and tomatoes. Reduce heat to a simmer. Simmer for 30 minutes to 2 hours, stirring occasionally.
- Taste and adjust seasonings, as needed before serving. Serve, as desired, with cheese, sour cream, green onions and corn chips.
Recipe adapted from Oh Sweet Basil
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Crock-Pot Turkey White Bean Pumpkin Chili