German Texas Chili
Chefs Ginny & Fred Bergmann
Ingredients6 h 45 m servings 402 cals
- Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
- Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 402 calories; 21.1 g fat; 26 g carbohydrates; 28.1 g protein; 92 mg cholesterol; 956 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was a very savory, spicy, tasty chili. I used extra lean ground beef instead of the turkey because that's what I had in the house and a bottle of ale because I didn't have beer. I've neve...
I made this as written except I halved it. I used crushed tomatoes. While it tastes good, I only wish it looked half as good as it tasted....
I thought this was a delicious chili recipe. I personally prefer slightly sweet and spicy chili, and this one fit the bill. I had never added beer to a chili recipe before either, but I honestly...