Game Day Chili

Don’t be fooled by the dainty appearance of this game day chili. It’s actually a robust beef- and bean-laden chili that is not for the delicate or the faint of heart.

A pretty saucer and teacup filled with game day chili, and topped with scallions, Cheddar, and sour cream.

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

  • Quick Glance
  • (2)
  • 35 M
  • 1 H, 50 M
  • Serves 6
5/5 - 2 reviews
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Ingredients

  • For the chili
  • For the toppings

Directions

Make the chili

In a large soup pot, heat the canola oil 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.

Meanwhile, in a large skillet over medium-low heat, warm the olive oil. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the chili 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.

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

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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Recipe Testers' Reviews

Texas-style chili con carne (chunks of beef, no beans, and no tomatoes, according to a Texan I know) met mainstream chili (ground beef, beans and tomatoes) in the middle and shook hands peacefully. Game Day Chili doesn’t take sides—maybe the name is appropriate—every player matters!

I enjoyed the beefy smoky flavor without too much tomato. Be sure to use beef stock, not broth, as the former gives you a much deeper flavor.

It is the time of year for football…and chili. Like many people, I have a chili recipe that I always run to during the colder months, but I was very interested in testing this recipe for one main reason: I loved the idea of using both stew meat and ground beef in this chili recipe. What a nice texture to have both in one pot.

I was surprised to be told not to add any additional salt or pepper to this chili, but you really didn’t need it. Between the canned tomatoes and the fabulous, spicy flavor from the chipotle peppers in adobo sauce, the overall flavor was deep and smoky, which we enjoyed.

We used all of the toppings recommended, which were a nice cool and crisp addition to the warm bowls of chili. Overall, we loved this chili recipe and the way it looked—very colorful!

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Comments

  1. This is a great recipe, but, of course, I made some changes. I used a 20 oz can of tomatoes, 2 bell peppers, and 1 whole large onion. Then, I needed extra spice. I added 6 more tablespoons of chili powder (I think it was weak), 2 tablespoons of cumin, and 2 more chipotle peppers with 2 tablespoons of the sauce from the can. I served it with jalapeno cheddar cornbread waffles. It was the best chili I have ever had!!!!!!

  2. Great chili recipe – we loved the smokey chipotle chili flavor and the cubed and ground meat. I would probably add an additional chili as it wasn’t hot enough for us, but had decent heat if making for others. Also, next time I would double or even triple the recipe so there would be a lot more leftovers – my batch made only 5 servings. But a definite keeper.

    1. Perhaps the truest test of whether a recipe is a keeper is when you’re left wanting more leftovers! Many thanks, Marilyn, it’s terrific to hear how much you like the recipe. And thanks for the tip about doubling or tripling it. So many uses for chili, whether straight up in a bowl, scooped up with chips or soft tortillas, spooned over eggs, glopped atop baked potatoes, or simply as an excuse to dice up an avocado. I’m missing dozens more reasons, I know, but you know, just for starters…

      1. Chili Mac! How could you forget Chili Mac??? 😉 Or Chili Dogs/Burgers? Taco Salad! Heck, everything goes great with chili.

        I also love it on polenta/grits. LOL! Your spell checker marks polenta as a spelling error. What does it suggest as an alternative? TADPOLE! Gotta wonder who programs these things. ;)))

        1. I’m seeing a real pattern here, Ruthie. Polenta, polenta and more polenta, or tadpole, as the case may be.

  3. Cincinnati, Ohio, is famous for its Chili Parlors. The most famous “chain” is Skyline Chili, owned and operated by, believe it or not, Greeks. Though the recipe is kept under lock and key by Greek grandmothers, it is well known that one of the “secret” ingredients is chocolate. Skyline doesn’t serve its chili in tea cups, though. What a great idea!

    1. Oh Renee, we’ll have to talk Cincinnati (where I wandered for 34 years before arriving in the Promised Land of New York), and chili sometime. Folks seem to fall into only two camps when it comes to Skyline– love it/hate it. Three-ways, four-ways and five-ways fall into the category of food that I call “vulgar,” as in “from the vulgate” meaning the vernacular. But that doesn’t mean I don’t love them!

    2. Christine, we couldn’t agree more about the tea cups! And I know Skyline Chili well. A dear friend–actually, an ex-boyfriend–once lured me to Cincinnati with tales of Skyline’s secret recipe. It worked–sort of. I went to visit, and although I came away with a note of relief and finality in his and my relationship, I certainly was not disappointed by the chili! Worth the trip just to have experienced it…

      1. Hello David, glad you liked the idea about adding chocolate. But you can also revert this when making a hot chocolate drink and add a pinch of chili powder.

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