Football Season Chili
Get ready to kick off game day with this hearty and flavor-packed Football Season Chili, the ultimate crowd-pleaser for your tailgating or at-home watch party. This one-pot wonder combines tender ground beef, a medley of kidney and black beans, and robust spices like chili powder, cumin, and paprika, creating a rich and satisfying dish perfect for chilly fall afternoons. Simmered to perfection with diced tomatoes, beef broth, and an optional kick of cayenne, this chili is both comforting and customizable. Serve it steaming hot with classic toppings like shredded cheddar cheese, sour cream, and green onions, and don’t forget the crusty bread or tortilla chips for dipping. With minimal prep time and bold, savory flavors, this is the gameday essential that your friends and family will cheer for.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 pounds ground beef
- 28 ounces diced tomatoes with juice
- 15 ounces tomato sauce
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
- 0.25 cup chopped green onions (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef to the pot. Cook and crumble the beef with a wooden spoon until no longer pink, about 8-10 minutes. Drain excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir well to combine.
Add the kidney beans and black beans to the pot. Stir to evenly distribute.
Bring the chili to a gentle boil, then reduce the heat to low and simmer, uncovered, for 60-75 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or spices if needed. For a thicker chili, let it simmer for an additional 10-15 minutes.
Serve hot, and optionally top with shredded cheddar cheese, sour cream, and chopped green onions. Pair with crusty bread or tortilla chips for the ultimate game day meal.
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.2 g | 334% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 6549 mg | 285% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 51.2 g | ||
| Protein | 254.4 g | 509% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1560 mg | 120% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 7266 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
