It’s Week 6 against the Raiders which means there’s no better occasion for good food and good football. Bring the heat with this week’s recipe, Touchdown Chili. Read

https://twitter.com/Chargers/status/918875341275275265 Read

INGREDIENTS: Read

For the Chili: Read

2 lbs ground beef Read

1 tsp kosher salt Read

1 tsp black pepper, ground Read

2 white onions, chopped Read

1 red bell pepper, diced Read

1 4-ounce can jalapenos Read

2 tbsp minced garlic Read

1 tbsp oregano Read

2 tbsp chili powder Read

2 tbsp cumin Read

¼ tsp cayenne Read

1 28-ounce can diced tomatoes Read

2 15-ounce cans kidney beans Read

1 15-ounce can pinto beans Read

1 cup beef broth Read

1 cup dark beer Read

2 bay leaves Read

To serve: Read

Cheddar Cheese, grated Read

Sour cream Read

Green onions, chopped Read

Lime, Wedged Read

  Read

INSTRUCTIONS: Read

Add the ground beef, salt, and pepper to a large frying pan or cast iron skillet. Read

Cook over medium heat until lightly browned and thoroughly cooked through (about 5 minutes). Read

Add the onions, red bell pepper, jalapenos, and garlic and cook until softened (about 5 minutes). Read

In a large slow cooker or stockpot, add the meat mixture, oregano, chili powder, cumin, cayenne, diced tomatoes, kidney beans, pinto beans, beef broth, beer, and bay leaves.   Read

Stir to combine. If using a slow cooker, heat on medium for up to 4 hours, stirring occasionally. If using a stockpot, cook over medium-low heat for up to 1 hour, stirring occasionally. Read

Top with cheese, sour cream, green onions, and a lime wedge. Enjoy with tortilla chips and an ice cold drink. Read

The next time you prepare for the big game, don’t forget your neighborhood Albertsons, Vons or Pavilions for all your tailgating needs. Read