A couple of years ago there was a Game day chili recipe in one of Pillsbury magazines.  Unfortunately, I've lent it to a friend and it has not come back home.  We dearly loved the recipe and with the weather turning cooler would love to fix it.  If you know of the chili recipe please forward it.  Thanks

Hi mimi1043: Here you go! Sincerely, Cate

Game Day Chili

 
Prep Time: 2 Hr 10 Min
Start to Finish: 2 Hr 10 Min
 
1 tablespoon vegetable oil
2 lb beef stew meat, cut into 3/4-inch cubes
4 medium cloves garlic, finely chopped
1 package (1 3/8 oz) Old El Paso® chili seasoning mix  
1 can (28 oz) Progresso® crushed tomatoes, undrained
1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
1 can or bottle (12 oz) beer or 1 1/2 cups beef flavored broth
1 can (6 oz) tomato paste
2 cans (15 oz each) spicy chili beans in sauce, undrained
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
 
In 5-quart Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, beer and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
 
About 15 minutes before serving, stir in beans. Cook 10 to 15 minutes longer or until beans are hot. Top individual servings with sour cream and cheese.
 
10 servings (1 1/4 cups each)
 
High Altitude (3500-6500 ft): No change.
 
1 Serving: Calories 350 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g, Trans Fat 0.5g); Sodium 1320mg; Total Carbohydrate 19g (Dietary Fiber 3g); Protein 22g
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 2 1/2 Lean Meat, 2 Fat
 
·        To stretch the servings of this chili, add an extra can of beans.
·        Add a little crunch to individual servings by topping each with a few corn chips.
  

Thank you very much!!