Best Game Day Chili Recipes

GAME DAY CHILI

Steps:

• In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
• Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
• Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

GAME DAY CHILI

Steps:

• In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.

BIG GAME DAY CHILI

Steps:

• Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
• Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

SLOW COOKER GAME DAY CHILI

Steps:

• Line a 5 to 6-quart slow cooker with a Reynolds KITCHENS® Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.
• Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well.
• Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.
• Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout.
• Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from slow cooker liner. Serve directly from lined slow cooker. Top with cheese and sour cream, if desired.
• Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.

GAME DAY CHILI

Steps:

• In a large saucepan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and cook for another minute. Add the beef and cook until no longer pink. Raise the heat to medium-high, deglaze with the beer, and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato sauce, crushed tomatoes, chili powder, red pepper flakes, cocoa, and salt. Stir to combine well. Simmer for 30 minutes, or more, and serve with sour cream, shredded cheese, and chopped scallion, if desired.

MEN'S HEALTH GAME DAY CHILI

Steps:

• Brown the meat on medium flame.
• Remove meat to drain.
• Saute onion and garlic in some reserved fat.
• Rinse and drain kidney beans.
• Place all ingredients into a large pot and simmer over low heat for 1 hour.

THICK AND CHUNKY CROCK POT GAME DAY CHILI

Steps:

• Place all in the crock pot in the order listed.
• Gently stir everything together.
• Cover and cook on low for 6-8 hours or on high for about 4 -5 hours.
• When done, mix again very well.
• Serve topped with sour cream, shredded cheese, green onions, etc.

GAME DAY SPICY CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
• Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
• Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

SUNNY'S GAME DAY CHILI

Steps:

• In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
• Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
• Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
• Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

SLOW-COOKER GAME DAY CHILI

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• In slow cooker, stir together cooked beef, bell pepper, tomatoes, soup, beans, tomato paste, water, chili powder, pepper and paprika.
• Cover; cook on High heat setting 4 hours. Serve chili with desired toppings.

GAME DAY CHILI PUPS

Steps:

• Cut thawed dough into 36 to 40 one-inch pieces. Roll each piece into a small oval shape and place on a parchment-lined baking sheet. Cover with greased plastic wrap and let rise in a warm place until doubled in size.
• Heat oven to 375 degrees F. Whisk egg with 1 teaspoon water and gently brush the tops of each roll. Bake until golden, about 15 minutes.
• In a skillet over medium-high heat, cook Lit'l Smokies smoked sausages until browned. At the same time, heat chili in a saucepan over medium heat until hot.
• Cut each roll in half down the top, not cutting all the way through. Place a smoked sausage into each roll, top with a spoonful of chili and garnish with cheddar cheese, onion and jalapenos.

GAME DAY CHILI

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
• Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.

GAME-DAY CHILI

Steps:

• Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
• Combine meat mixture, beans, and next 11 ingredients in Dutch oven (I usually start off with half the beef broth and beer, and add more as needed); bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

GAME DAY CHILI

Steps:

• Brown meat. Remove from skillet leaving drippings. Saute onion & garlic drippings. In stockpot combine all ingredients and simmer for 1 hour.