Game day chili is a traditional recipe that is ideal for football season when it comes to tailgate food. Our hearty beef chili recipe can be made in a slow cooker, making it simple to make, store, and travel. The cleanup after your next tailgate is made simpler than ever by using a Reynolds Kitchen Slow Cooker Liner.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ cups distilled white vinegar
- ¼ cup white sugar
- 10 jalapeno peppers, thinly sliced
- 2 cups sliced carrots (1/4-inch thick slices)
- ½ red onion, cut into 1/4 inch-thick rings
Instructions
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Reviews
I like adding cauliflower and a few garlic
Great recipe – Tastes just like the pickled carrots at my favorite taqueria! I don’t like them quite so spicy so I cut back on the jalapenos. I can’t stay out of them and keep going back to the fridge to sneak another little helping!
This is a great, easy recipe. I reduced the sugar by half, added 1 Tablespoon of Kosher Salt and some sliced garlic cloves. I let it sit for 3 hours before serving. I did a hot water bath canning so we could enjoy them the whole year. It worked great!
I had 20 large jalapenos and I like to use the hot vinegar on my greens (collards, turnip, etc) so I tripled the recipe. I did precook the carrots for about 4 minutes then drained them. Like others, I added a bit (1 TBS) of kosher/canning salt and a bit (1 tsp) of oregano. I used a one gallon pickle jar. I preheated the jar with hot tap water, put the carrots, onions and sliced peppers in it and poured the boiling vinegar solution into the jar. I lightly laid the lid on it and let the heat do its work. They are GREAT!
Perfect. No changes. Great way to use up a garden full of Jalapenos.
Reminds me of being in central Mexico. I added a few spices (coriander, cumin, cinnamon and oregano) to the pickling mixture and used a few different types of peppers. It’s a hit with the spice lovers here.
I give this recipe 5 star for it’s adaptability. You can do anything you want to this recipe and make it your own. I added Bay leaves and peppercorns. These carrots are more addicting than chips.
Good. I used canned jalapeños — I don’t know if it changed how hot it was, but it was a great combination of sweet and spicy and sour. I added sliced cucumbers, which were also good.
I looked for a recipe like this cause it’s similar to what’s served at a taco truck near my home. This recipe is the same as Guy Fierri posted at food network, so I figured I should stay with the stock recipe. I only used 4 jalapeños and 2 or 3 carrots for equal quantities along with near half a yellow onion. I added veg after sugar had melted in vinegar, but liquid wasn’t enough to cover veg. So I added a bit more vinegar and water and brought it back to simmer. Then pulled it from heat. End result is fantastic! I may try other suggested additions, but can’t say they’re necessary.
I didn’t slice the Jalapenos. The men loved it and that’s what matters.
I’m giving it 5 stars because it’s exactly what I was looking for, a basic recipe I could make mine. I’m one of those who can’t stand it when reviews have so many changes but I’m doing it any way. Based on other reviews I added some oregano. I also wanted some cauliflower. Of course that meant not enough liquid so I added equal amounts of water and vinegar until there was enough. I followed the other ingredients exactly. For the carrots I bought a bag of carrot chips so they would be perfect. Follow up: I will agree with other reviewers that it is too sweet but still tastes great! I will definitely be making another batch as soon as this one is gone.
Wow! I was pleasantly surprised. I left the pepper seeds and membranes in the mix and this has a kick. My GF loves them. I think this will be a permanent addition to the fridge pickle collection!
We love this at home! I add garlic and oregano and some water to make it a little less vinegar-ee.
This tastes just like the carrots and jalapeños you can get in Mexican restaurants. A little spicy and delicious! I didn’t change a thing and I will definitely make again.
I love jalapeño and love to learn new recipes so I gave this a try and it is AWESOME. My husband says that it’s taste exactly like the restaurant. I added the 4 garlic cloves, 1 tablespoon of peppercorns and 1 tablespoon of oregano that I read in another review on this recipe , I added a cup of water and 1/2 cup of more vinegar and cooked everything together for a few minutes and we LOVE it!! My husband grew up in Cali eating a lot of Mexican food, I grew up in NY where we really different have much choices so he introduced me to a lot of Mexican food, one being this and was very excited that I found out how to make this.
Made it twice now. I use white onions! Good recipe.
Glad I found this recipe! We eat these at Roberto ‘ s taco shop all the time. It’s a little sweeter, but still good. I added cauliflower because I had it, and it goes with carrots. P.S. had these again after they were chilled and they were better tasting! Possibly better than Roberto’s! Thanks for the recipe!
I use 3 carrots 2 jalapenos and 1/2 onion. this is so good we eat it on everything!!
This is recipe is absolutely fabulous. I’ve made it a few times already, but I added oregano (as others have suggested) this time around. It just get’s better!
To the spice mix I added mexican oregano, whole peppercorns and some celery seed. I included pearl onions and garlic to the jalapenos and carrots. It tasted good after 24 hours in the refrigerator, but I think the mix needs 2 weeks to fully come to life, so I will bring them out at Thanksgving.
There were WAY too many jalapenos in this. As the carrots sit and marinate, they get VERY spicy, and I normally like spicy. I would have partially cooked the carrots as well, so they are only a little crunchy.