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Game Day Chili

Who doesn’t love a homemade bowl of warming, stick-to-your ribs chili? I like to make this recipe on a Saturday or Sunday during football season when the air turns crisp. A big pot of chili makes for a great tailgating menu item. When serving it at home, I like to set out little bowls of toppings so my guests can make their own creations.–Whitney Miller

LC Girling It Up With Game Day Chili Note

No one needs to tell you that chili is hardly just guy food. But it can seem even girlier, er, more ladylike than you’d ever imagined when you serve in diminutive, floral tea cups, just as in the photo above. We like to do this when serving it to guys, just to see if they’ll raise their pinkies as they tuck into it. Hee hee hee.

Game Day Chili Recipe

  • Quick Glance
  • 35 M
  • 1 H, 50 M
  • Serves 6

Ingredients

  • For the chili
  • 3 tablespoons canola oil
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 4 tablespoons all-purpose flour
  • 2 cups reduced-sodium beef stock
  • 2 tablespoons extra-virgin olive oil
  • 1/2 green bell pepper, diced
  • 1/2 small onion, diced
  • 1 tablespoon chile powder
  • 1 1/2 teaspoons ground cumin
  • 5 garlic cloves, minced
  • Salt, if desired
  • 1 pound ground beef
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 3 chipotle peppers in adobe sauce, thinly sliced
  • For the toppings
  • 1 cup shredded Cheddar cheese
  • 1 bunch scallions, thinly sliced
  • 1 16-ounce container sour cream
  • 1 cup coarsely chopped fresh cilantro (optional)

Directions

  • Make the chili
  • 1. Heat the canola oil in a large soup pot over medium-low heat. Dredge the meat in 2 tablespoons of the flour. Add to the pot and brown on all sides, about 5 minutes. Add the stock and simmer until the beef is almost tender but not falling apart, about 30 minutes.
  • 2. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the chile powder, cumin, garlic, and salt, if desired, and cook 1 minute longer. (Here’s the deal with the salt: The chili arguably doesn’t need any, given all the chile and spice, though if you’re sort of a salt whore, you’ll miss its presence if you do without.) Add the ground beef to the pan and cook, breaking up the meat with a wooden spoon, until cooked through, about 7 minutes. Spoon the fat from the pan and discard.
  • 3. When the stew meat has cooked for 30 minutes, add the ground beef and vegetables. Add both kinds of beans, the diced tomatoes and their juices, and the chipotle peppers. Gently simmer on low heat for 45 minutes to meld the flavors. Stir occasionally to make sure the chili doesn’t stick to the bottom of the pot.
  • Assemble the toppings
  • 4. Place all of the toppings in individual bowls to pass at the table. Ladle the chili into bowls or mugs and let everyone help themselves to the toppings.
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