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Living in New England – we love our football! And judging by the crowds at our local supermarket late last week, a lot of New Englanders (including us) were stocking up on food for the Patriot’s playoff game on Saturday night.
Shopping cart after shopping cart was filled to the max with what we jokingly call “football food” – chips, burger fixings, hot dogs, baked beans, sausage, beer, cheese, dips – you name it!
Today’s recipe – this addictively good Corn Chip Chili Bowl – was inspired by that shopping trip. Corn chips are topped with an easy, spicy chili made with all sorts of “football food.” 🙂
The chili in today’s recipe has a nice kick of spice and heat thanks to hot Italian sausage and jalapeño pepper, and that heat is balanced by sweetness from the addition of dark ale and some brown sugar and hickory-flavored baked beans, along with sliced hot dogs, tomatoes and onion.
Once the chili simmers and the flavors meld together, it gets spooned over a bed of crisp corn chips (we used Fritos chili cheese-flavored corn chips). A final sprinkle of pepper jack cheese adds a little bit more heat. (You could use plain jack cheese if you prefer – or add a dollop of sour cream on top to cut the heat even further.)
I love stirring everything together in this Corn Chip Chili Bowl so the chips soften just a bit – but they still have their crunch. Enjoy!
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Corn Chip Chili Bowl
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 seeded and stemmed jalapeño, minced, about 3 tablespoons
- 1 pound hot Italian sausage removed from casings
- 1 6–ounce can tomato paste
- 1 12–ounce bottle dark ale
- 1 10–ounce can diced tomatoes with chili’s
- 2 16–ounce cans Bush’s brown sugar Hickory baked beans
- 8 hot dogs, cut into bite sized pieces
- 1 9 1/4–ounce bag Fritos chili cheese-flavored corn chips
- 1 pound hot pepper jack cheese, shredded
- Sour cream, optional
- In a 4-5 quart pot, heat oil over medium high heat and once hot, add onion and jalapeño pepper.
- Cook three minutes then add the sausage meat, breaking up pieces. Cook five minutes until no longer pink.
- Add tomato paste and cook one minute.
- Add the ale and stir. Cook for five minutes on high to evaporate some of the liquid, stirring frequently.
- Lower heat back to medium high and add the tomatoes, beans and hot dog pieces and bring to a rolling boil.
- Cook for five to ten minutes to desired thickness stirring to make sure it does not stick.
- To serve, place Fritos in a serving bowl, top with meat mixture and sprinkle shredded cheese over top.
- Serve with optional sour cream for those who want to cut the heat a bit.
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