Loaded with a delicious combination of ground beef, beans, and warming spices, this deeply rich and savoury Game Day Chili is always a huge hit. Set up a topping bar and let your guests take care of the rest.
Unquestionably, chili is the number one, most popular dish for the Super Bowl. It doesn’t matter what kind of chili — turkey, vegetarian, beef, white, chicken, spicy, mild — the world seems to have a love affair with chili on game day.
This is not surprising at all. The allure is pretty obvious: it feeds a large crowd and pleases nearly everyone, it’s easy enough to make, it’s hearty and satisfying, it can be made ahead—like waaaay ahead, and best of all, vegetarian/vegan versions can be just as delicious as the meaty ones. I hope you give this game day chili a try—it will be a winner even if you’re favourite team isn’t 😉
Game Day Chili
There is already quite a few recipes for chili on this site. I know I am biased, but each one is delicious in its own way. In the last chili recipe I shared just a week or so ago, I questioned whether the world even needed another chili recipe. Yet here I am again offering you another. But here’s the thing, if you’re hosting a meat-eating crowd this weekend, this is the one you should make.
It’s filled with an extravaganza of tender, hearty beans, sautéed veggies, lean ground beef, and a rich chili-tomato sauce that has depth and complexity of flavour, not just heat.
By a Texan’s standard, this chili is definitely inauthentic. But I believe beans have a place in chili. Primarily, because they are delicious. Secondly, they offer an economical way to stretch the chili to serve a very large crowd. These days, that’s reason enough to put beans in your chili.
Without being an all-day project, this is an outstanding chili that makes a generous amount and is perfect for making ahead. I have no doubt you will love making it as much as your guests will love eating it.
Key Ingredients And Notes
The ingredients used in this game day chili are very pantry-friendly recipe, and considering the amount of people it will feed, they are also very budget-friendly. Here’s what you will need:
- Lean ground beef: To be honest, I rarely use beef in chili anymore. To me, ground turkey is just as delicious and a great way to reduce eating red meat. For a game day chili, however, I thought we’d go a little more classic and go all in with the meaty richness of ground beef. If possible, buy a good quality freshly ground beef between 80% and 90% lean. You can of course use ground turkey, if you wish. It will still be delicious.
- Vegetables: This chili starts with a base of sautéed onions, garlic, bell peppers, and jalapeño pepper for maximum flavour. Poblano peppers would also be great here.
- Beans: You want sturdy beans for a chili. Pinto and black beans make a wonderful addition to a beef chili. For convenience, and because they do hold up well in chills, I also added kidney beans. I enjoy the variety, but if three kinds of beans seems like too much, just pick two (or one) of your favourites and go with that. Beans are loaded with vitamins, minerals and antioxidants so make sure to add plenty!
- Liquid: The main liquid ingredient we are using here is beer and canned tomatoes. It’s no secret that beer is a wonderful way to add depth to a chili sauce. I like to use a lighter beer, like a lager, for this chili but dark will also work. A small amount of beef or chicken broth is also added to ensure the chili isn’t too thick. However, if you prefer not to use beer, use all chicken broth, or a mix of beef and chicken broth.
- Tomato paste: For more deep, rich flavour.
- Spices and seasonings: Not surprisingly, chili powder is the most important spice here. A good chili powder will make a world of difference to your chili. Seek out a good one, and most importantly, one that is fresh and hasn’t been sitting around for over 6 months in your pantry (see more on chili powders down below). Other spices you will need are ground cumin, paprika, oregano (preferably Mexican), and salt and pepper to season.
- Cocoa powder: Completely optional, but just as I also do with this vegetarian chili, I urge you to consider adding a tablespoon of cocoa powder. Surprisingly, the bitter, nutty flavours of cocoa powder combine harmoniously with the spicy, tomato based chili which deepen the flavours of the sauce. In fact, in some Latin stores you can find pre-mixed spices of cocoa, chipotle, and paprika to add to chili con carne. It is completely optional but if you have some on hand, be sure to add it.
- Toppings: As with all chilies, the more toppings the better. Our bowls usually include a few (or all) of the following: diced avocado, diced red onions, chopped fresh cilantro, shredded cheddar cheese, sour cream, tortilla chips, and/or Fritos (the latter being my latest addiction, unfortunately).
How To Make Game Day Chili
The success of this chili relies on the layers of flavour that intensify and deepen as the chili slowly cooks. It will be delicious after a 30 minute simmer, but so much better if you can spare a little longer.
I like to cook the chili in the oven so it simmers very gently, with little attention needed. The stovetop will work just as well, as long as it can simmer on very low and you don’t mind stirring occasionally.
- Brown the ground beef. Place a large, heavy-bottomed pot over medium-high heat; drizzle in oil. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 minutes. Use a slotted spoon to transfer the meat to a plate and set it aside. Discard all but 1 tablespoon of grease in the pot.
- Sauté the vegetables. Reduce heat to medium-low and add the onion, bell peppers and jalapeño to the pot along with a pinch of salt. Sauté until softened, stirring occasionally, about 5 minutes. Stir in the garlic and sauté for 1 more minute.
- Toast the spices. Add in all the spices and tomato paste. Stirring constantly, let the tomato paste darken and the spices get nice and toasty, about 1 minute.
- Deglaze the pan. Pour in the beer and use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pot.
- Add the rest of the ingredients. Return the cooked ground beef to the pot, along with any juices. Add the beef or chicken stock, tomatoes, and beans, and season with a few more pinches of salt and pepper.
- Simmer the chili: Bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, about 40-45 minutes. Alternatively, transfer chili to a preheated 325ºF oven, patly covered, for 45 minutes to 1 hour.
- Serve: Ladle the chili into bowls and pile them high with your favourite toppings. Enjoy!
A Note On Chili Powders
You really have to know your chili powders because they can range a lot in heat. If you buy a standard “chili” powder blend, it will likely contain other ingredients like paprika, oregano, cumin, garlic powder, onion powder, and salt and pepper. Most jars containing these blends will not be very spicy.
On the other hand, “Chile” powder, with an “e” on the end, is made from just dried, and ground, hot chiles. This powder will almost always be very spicy, though some brands will be spicier than others.
Because the labels aren’t always straightforward, you will have to read the ingredient list to see what powder you have, or what powder you are buying. Then adjust the amount you add accordingly. For this recipe, if you are using chile powder, I would start with 1 tablespoon and add more later if needed. With chili powder, you can easily start with 3 tablespoons without any risk of making the chili too spicy.
Needless to say, the higher the quality of the chili powder, the better tasting your vegetarian chili will be. No-name brands are usually pretty mediocre so do try and avoid them.
Tips And Variations
- Use ground turkey. For a leaner, but no less delicious chili, use ground turkey.
- Add bacon or Italian sausage. Bacon will of course add more salty, smoky flavour to this chili so feel free to fry up a bit if you wish. A mix of ground beef and hot Italian sausage will also make a very flavourful chili.
- Make it spicier. In order to accommodate most palates, this recipe calls for a deseeded jalapeño pepper. If your crowd likes heat, leave the seeds in and/or add another jalapeño. You can also add a few pinches of cayenne pepper.
- Add some smokiness. If you like a smoky chili, add a chipotle pepper in adobo sauce or a generous pinch of smoked paprika.
- Make it thicker. This game day chili will thicken a lot as it sits but if If you would like it to be thicker, you can make a slurry with masa harina. To make it, combine 1/4 cup masa harina with 1/4 cup room-temperature water. Stir until dissolved, then stir in 1 tablespoon at a time into your pot of chili until thickened to your liking.
- Add some squash. I love adding squash to this chili. Not only does the squash absorb the delicious chili flavours, but it also helps thicken the chili. You can use butternut squash, kabocha or acorn.
- Make it ahead! This chili will benefit from an overnight sit in the refrigerator. The flavours will meld and reheating it will further intensify the flavours.
To Store And Freeze
Just like a stew that improves over time, this chili is even better the next day and holds its flavour well for up to 5 days. It also freezes well so you can make a double batch for future dinners.
- Store leftovers: Once cooled, place leftover chili in an airtight container and refrigerate for up to 5 days.
- To Freeze: Once cooled, place leftover chili in an airtight container and freeze for up to 2 months.
- Reheat the chili: Reheat refrigerated chili on the stove top; add 1/2 cup water or broth and heat over medium heat until warmed through. Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop; add 1/2 cup water or broth, and heat over medium heat until warmed through.
- Leftover tips: A great idea for using your leftover game day chili is to tuck it into quesadillas, or spoon it over baked potatoes, or cheesy nachos. Yum!!
More Game Day Recipes To Try
- Slow Cooker White Chicken Chili
- Jalapeño Cornbread Muffins
- Brussels Sprouts and Ricotta Flatbread
- Spinach Artichoke Dip
- Cowboy Caviar
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 red or yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper
- 1 jalapeño pepper de-seeded and diced (or leave seeds for more heat)
- kosher salt
- freshly ground pepper
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1/4 cup chili powder (see notes)
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 12-ounce can or bottle lager beer (I use Peroni)
- 1 28-ounce can diced tomatoes
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 1/2 cups beef or chicken broth
Garnish options
- Sour cream, thinly sliced scallions, shredded cheddar cheese, sliced jalapeños, Fritos, tortilla chips, avocado
Instructions
- Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add ground beef, and use a wooden spoon to break up beef into smaller pieces. Cook until no pink remains, 4-5 minutes. Use a slotted spoon to transfer the meat to a plate and set it aside. Discard all but 1 tablespoon of grease in the pot.
- Reduce heat to medium-low and add the onion, bell peppers and jalapeño to the pot along with a pinch of salt and pepper. Sauté until softened, stirring occasionally, about 5 minutes. Stir in the garlic and sauté for 1 more minute.
- Add in the tomato paste, chili powder, ground cumin, paprika and oregano. Stirring constantly, let the tomato paste darken and the spices get nice and toasty, about 1 minute.
- Pour in the beer and use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pot.
- Return the cooked ground beef to the pot, along with any juices. Add the tomatoes, beans, and beef or chicken stock and season with a teaspoon salt and a few pinches of pepper.
- Bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, about 40 minutes. Alternatively, transfer chili to a preheated 325ºF oven, patly covered, for 45 minutes to 1 hour.
- Meanwhile, prepare any desired toppings like sour cream, diced avocado, thinly sliced scallions, and fresh cilantro leaves.
- Ladle the chili into bowls and pile them high with your prepared toppings. Enjoy!
Notes
- Chili powder: This is a large-batch chili recipe calls so it calls for a good amount of chili powder. If you buy a standard “chili” powder blend, it will likely not be very spicy. If you have “Chile” powder, with an “e” on the end, it is likely made from just dried, and ground, hot chiles and this powder will almost always be very spicy. If you are unsure how spicy your chili powder is, start with just 2 tablespoons, taste, and adjust accordingly.
- Store leftovers: Once cooled, place leftover chili in an airtight container and refrigerate for up to 5 days.
- To Freeze: Once cooled, place leftover chili in an airtight container and freeze for up to 2 months.
- Reheat the chili: Reheat refrigerated chili on the stove top; add 1/2 cup water or broth and heat over medium heat until warmed through. Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop; add 1/2 cup water or broth, and heat over medium heat until warmed through.
- Leftover tips: A great idea for using your leftover game day chili is to tuck it into quesadillas, or spoon it over baked potatoes, or cheesy nachos. Yum!!
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