Game Day Chili

By LT      

January 6, 2016

I love chili... it’s warm, comforting, and you get to top it with things like shredded cheddar cheese, onion, sour cream and fresh cilantro. What’s not to like? This particular chili should be on every tailgater's must have list especially on a cold days outside the Frozen Tundra or for that game day party when you have lots of people to feed.


2 tbsp. EVOO (extra virgin olive oil)

2 onions, diced

1 stalk celery, diced

1 green pepper, diced

1 serrano pepper, diced

6-8 cloves garlic chopped

1 lb. ground beef

1 lb. ground turkey

1 lb. ground Italian sausage

1 1/2 tsp. worcestershire sauce

1-2 canned chipotle peppers

3 tbsp. chili powder

1 1/2 tbsp. ancho chili powder/seasoning

1 1/2 tbsp. cumin

1 1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. thyme

Cayenne pepper to taste

1 quart fire-roasted tomatoes

1 pint homemade turkey stock (or chicken broth/stock)

12 oz. bottle of beer

6 oz. can of tomato paste

Salt/pepper to taste

1 large can prepared chili beans (15-16 oz.)

2 tbsp. Masa flour or cornmeal - optional, but adds an amazing body to the chili


1Heat EVOO in large Dutch oven over medium-high heat. Add onions, celery, serrano and green pepper sauté about 8 minutes.

2Add garlic sauté another minute, then add meat, breakup with spatula and cook until browned.

3Stir in spices, add tomatoes, stock/broth, beer and tomato paste, bring to boil/reduce to simmer for 1.5 hours.

4Add beans and masa slurry (1/4 c. cold water mixed with 2 tbsp. masa), simmer 5 more minutes.

5Serve with your favorite chili toppings.

For added depth of flavor, add 1 tbsp. cocoa powder or bittersweet chocolate.


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