Steelers Game Day Grub: Better than Cincinnati Chili Recipe


It’s December football and there’s a chill in the air, sometimes more than just a chill, but with this nugget of AFC North road action this Sunday you’re going to be hungry. You’re going to want something hearty and delicious and warm for the cold December afternoon that awaits you.

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The Steelers travel to Cincinnati this week and they’re known for something called “Skyline Chili” which is some kind of chili topped with cheese served over a bed of spaghetti. Gross. They can leave that nasty stuff in Cincy. We’re going to make our own chili and it’s going to be better and tastier and we’re going to put it over fries because that’s what we do here in the Burgh.

This one has an actual recipe to it as to ensure to proper consistency and flavor of your better than Cincinnati chili. I don’t use beans in my chili because I think beans are gross and that’s my prerogative. You’re free to add beans to this if you like, but please don’t tell me about it because it will just gross me out.

Chipotle Chicken Chorizo Chili

Here’s what you’ll need:

  • 2 lbs. of boneless, skinless chicken breasts; cubed
  • 1 lb. of chorizo sausage (take out of casing if in links)
  • 1 small onion or shallot
  • 4 gloves of garlic, minced
  • Olive oil for pan
  • 1 bottle of beer (Mexican beer or whatever you like)
  • 1 can (28 oz.) diced tomatoes
  • 3 whole chipotle peppers in adobo sauce, minced
  • 1 TBS chili powder
  • 1 TBS ground cumin
  • Salt and pepper
  • ¼ cup masa harina (corn flour)
  • 1 lime, juiced
  • Your favorite chili toppings (sour cream, cheese, green onions, more chili, etc.)

What you’re going to do is heat up a big pot on the stove. Throw some olive oil in there and then the diced onion and garlic and a little bit of salt and pepper. Cook that until the onion is clear and soft. Then you add the chorizo ground sausage out of its casing and brown it.

Once the sausage is browned, add the chicken. Get the chicken nice and browned as well, if it develops crusty bits on it, all the better! Once your chicken is browned you’re going to add in almost the whole bottle of beer. Keep about a quarter of it in the bottle for something later. Let the beer bubble up in the pan and scrape the bottom to get any bits of sausage or chicken that might have stuck on there whilst browning.

After the beer has simmered for a bit, add your can of diced tomatoes. I like the fire roasted kind because it seems appropriate for chili. Then you’ll add the chopped up chipotle peppers, chopping them up is going to be a messy job but you’re not going to want big chunks of those suckers in there, they’re spicy!

If you don’t like spicy food, what are you doing making chili? You could leave those out, I suppose. Stir everything around and then you’ll add the chili powder, cumin, and some more salt and pepper. Stir it all around and then put a lid on it for about an hour.

After the hour is up you’re going to take the rest of that beer you saved, hopefully, and mix it with the corn flour. To be honest, the corn flour only comes in like a giant bag at the grocery store, so you’re set for a while on corn flour once you buy it. So there’s that. Anyway, this is going to thicken the chili and make it taste all corn-like. Cook it another few minutes and squeeze in the lime juice right at the end.

Once your chili is done you can cover your favorite fries with it and top it with as much cheese as you can stand. Take that skyline whatever chili and shove it Cincy! Steelers fans can out-chili you any day!

Enjoy the game and the grub!

Here we go Steelers! Here we go!