Game Day Chili

This is the perfect recipe for game days, whether you are at home and watching games on TV, or tailgating at your favorite college or university. It also freezes and travels well for camping trips.   

It’s not too spicy, with just the slightest bit of sweetness.

My family doesn’t care for the traditional kidney beans found in chilis, so we use black beans, but of course you could substitute your favorite beans for the black beans. 

I like to make my own spice mix. It’s super easy and maybe adds 2 minutes total prep time.  But do what your family likes best.  You can substitute one packet of chili spice seasoning in place of the spices listed.

I usually double this recipe and then use the leftovers for nachos or burrito filling during the week.  Honestly, we’ve even heated it up and added scrambled eggs for a super hearty breakfast.  

Game Day Chili

Course: MainDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

This is the perfect recipe for game days, whether you are at home and watching games on TV, or tailgating at your favorite college or university. It also freezes well and travels well for camping trips.   

Ingredients

• 1 T olive oil
  

• 1 medium onion diced 
  

• 1-2 cloves garlic
  

• 1 1/2 lbs ground beef or turkey
  

• 1-28oz can crushed tomatoes
  

• 1-15oz can black beans (rinsed and drained)

• 1-28oz can baked beans
  

• 1 t salt
  

• Spices (OR add 1 packet chili seasoning)

• 2 ½  t chili powder
  1 t cumin
  ½ t smoked paprika
  ¾ t crushed red peppers
  ½ t salt
  ¼ t garlic granules
  ¼ t onion powder
  ¼ t black pepper
  ¼ t cayenne pepper 
  ¼ t oregano
  

• Toppings

• shredded cheese, sour cream, salsa

• chopped cilantro, crushed tortilla chips

Directions

• In a large skillet or Dutch oven heat the olive oil over medium heat.  Add the diced onion and saute until caramelized (soft and just slightly browned). 
• Add the garlic and saute another minute or two.
  
• Add the ground meat and brown, breaking up the meat using a spoon.
  
• Once the meat has browned, push the meat to one side of the pan and spoon out any excess oil (if it’s a small amount I just use a paper towel to wipe out excess oil).
  
• Add crushed tomatoes, spices (or spice packet), black beans, baked beans, and salt.
  
• Reduce heat to low, cover, and simmer for an hour, OR transfer to a crock pot and heat on low for 2-4 hours.
• We love this chili served over rice with shredded cheese, salsa, sour cream, cilantro, and crushed tortilla chips piled on top. 
• Enjoy!!
  

Notes

• Hint: Are you sensitive to the smell of onions?  Can you smell it on your hands for days after preparing foods with onions?  Just pull on a pair of disposable gloves prior to cutting your onion and you’ll keep your hands fresh and clean.