Have you guys been hit with the crazy winter weather this week? I’m so thankful not to be in Chicago (where I went to college) because they were saying it got down to -50 with the wind chill. I just can’t even! ❄️ We had a cold snap here in North Carolina but it so pales in comparison that I felt a little guilty anytime I shivered. Not to worry though, I’ve got a super cozy meal today to warm us up! Anyone else think they could survive the fall and winter months by eating nothing but chili? It’s so satisfying and so comforting, like a warm hug in a bowl. ❤️ Bonus: It’s almost always a one-pot affair, easy to make and fairly forgiving. (You can’t really overcook chili if you walk away from it for a few minutes.) Plus, you’ve got access to toppings galore, which is always a selling point in my book. And you can pair it with all manner of delicious breads and biscuits. What’s not to love?! (Soup is general is my favorite thing this time of year. And this easy chicken tortilla soup is always on our menu if you need a new favorite.)
So far, I’ve shared my chili obsession with you in the following ways: White turkey chili Healthy slow cooker chicken chili Healthy southwest turkey chili with corn and black beans Vegetarian quinoa chili Pumpkin white bean chili And there’s also this easy, fun one-pot turkey chili mac that’s ready in just 30 minutes. Today though, we’re getting serious about our chili. We’re going big and we’re going bold. I’m so happy to be sharing the BEST GAME DAY CHILI with you! ❤️ I made this a few times last year and finally got it just right on, you guessed it, Super Bowl Sunday. Whew! My husband raved about it. He went back for seconds. Then he went back for THIRDS! That never happens, my friends. That’s how I knew this was just where I wanted it to be.
So I made it again just recently to take these photos and my husband’s first question was, “You’re going to make this again for the Super Bowl, right?” I think he was worried that I wouldn’t make it back-to-back weeks. Silly guy. Of course I’m going to make it again for the big game! This chili is loaded with two kinds of ground meat, two kinds of beans, plenty of richness from the tomatoes, a ton of depth from the beer and Worcestershire sauce and just the right blend of spices to bring it all together.
Plus, you don’t have to cook it all day! This is easily ready in under an hour and doesn’t take much hands-on time. So that means that even the cook can enjoy the game! And because of all those heavy-hitting ingredients, you get that all-day, slow-cooked, crazy rich and flavorful result. Just without ALL that time or effort. Gotta love that!
Notes on making the best game day chili:
I use lean ground turkey and lean ground beef, but you could also substitute pork for the beef. You’ll need about 1 ¾ to 2 pounds of meat all together. I use black beans and light red kidney beans, as those are our favorites. Feel free to use your favorite beans here. I love the extra depth of flavor you get from having beer cooked into chili. However, you can substitute more low-sodium chicken broth or beef broth if you prefer. Want to make this a gluten-free chili? Just use a gluten-free beer or substitute broth for the beer and you’ll be all set. This chili keeps well in the fridge and freezes great too, if you have leftovers.
Finally, I love a thick chili and this one gets to just the right consistency for me. Depending on your heat level and how long you let it simmer, you may want to add some additional broth to thin it out or get it to your liking. And don’t forget the toppings! Definitely don’t forget the toppings!
Topping ideas for game day chili:
- Shredded cheese: cheddar, Monterey Jack or pepper Jack would all be great
- Sliced or diced avocado (or a dollop of guacamole)
- Sour cream or Greek yogurt
- Sliced green onions or chopped fresh cilantro
- Pickled jalapeños or pickled red onions
- Hot sauce or sriracha
- Crushed tortilla chips or oyster crackers
We also love serving this with some sort of delicious bread. I’ve made beer bread in the past, cornbread and here in these photos, we have my jalapeño cheddar cheese drop biscuits. Or try my easy cheesy cornbread muffins. They’re always a hit and are super quick and easy to make. I hope you enjoy the big game this weekend and I hope you have a big ‘ole bowl of warm chili, loaded with your favorite toppings, to keep you company. Enjoy! XO, Kathryn P.S. Got leftovers? You’ll want to make my loaded chili stuffed baked potatoes - they are so delicious!
I use lean ground turkey and lean ground beef, but you could also substitute pork for the beef. You’ll need about 1 ¾ to 2 pounds total of meat. I use black beans and light red kidney beans, as those are our favorites. Feel free to use your favorite beans here. I love the extra depth of flavor you get from having beer cooked into chili. However, you can substitute extra low-sodium chicken broth or beef broth if you prefer. Want to make this a gluten-free chili? Just use a gluten-free beer or substitute broth for the beer and you’ll be all set. This chili keeps well in the fridge and freezes great too, if you have leftovers.
