Scott's Mountain-Thunder Football Chili

Ingredients

Spice Mix 1

• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic salt
• 1 teaspoon pumpkin pie spice
• 3 tablespoons texas-style chili powder (Gephardt's brand preferred)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Spice Mix 2

• 3 tablespoons texas-style chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

Chili

• 1 teaspoon vegetable shortening
• 3 lbs london broil beef, cut into 1/4 inch cubes
• 1 small white onion (finely chopped)
• 1 green pepper (finely chopped)
• 1 (8 ounce) can chopped green chilies
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 (12 ounce) can domestic beer
• 1 (13 ounce) can beef broth
• 1 (13 ounce) can chicken broth
• 3 tablespoons chipotle hot sauce (Jump up & Kiss me brand preferred)
• 1 tablespoon maple syrup
• 4-5 drops Tabasco sauce

Directions

1. 1

   Combine spice mixes in 2 separate containers. Set aside.

2. 2

   In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil.

3. 3

   Lower heat and simmer for 1/1/2 hours.

4. 4

   Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco.

5. 5

   Simmer 1/2 hour longer. Adjust seasoning if needed. Enjoy!