Game Day Chili
Get ready for the ultimate crowd-pleaser with this hearty and flavorful Game Day Chili! Perfect for tailgating, potlucks, or a cozy night in, this recipe combines tender ground beef, protein-packed beans, and a medley of smoky spices for a bowl of pure comfort. Simmered to perfection with diced tomatoes, bell peppers, and a touch of optional heat from jalapeños and cayenne, this chili strikes the perfect balance of savory, spicy, and satisfying. Ideal for feeding a hungry crowd, it’s topped with fresh cilantro, shredded cheddar, and a dollop of sour cream, and pairs perfectly with crunchy tortilla chips or buttery cornbread. Ready in just over an hour, this easy-to-make classic will quickly become a game day tradition! Keywords: game day chili, easy chili recipe, hearty chili, tailgating chili, best chili for a crowd.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large green bell pepper, diced
- 1 medium jalapeño, minced (optional)
- 28 ounces diced tomatoes (canned, with juices)
- 3 tablespoons tomato paste
- 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 smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (for serving)
- 1 cup sour cream (for serving)
- 1 batch tortilla chips or cornbread (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and no longer pink. Drain any excess fat if necessary.
Stir in the diced green bell pepper and optional jalapeño, and cook for 2-3 minutes until slightly softened.
Add the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and optional cayenne pepper. Stir well to coat the beef and vegetables with the spices.
Stir in the tomato paste and cook for 1 minute, allowing the flavors to intensify.
Pour in the diced tomatoes (with their juices) and beef broth, stirring to combine.
Add the kidney beans and black beans to the pot. Stir everything together, ensuring all the ingredients are well mixed.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning, if needed. Add more salt, pepper, or spices to suit your flavor preferences.
Serve the chili hot, garnished with fresh chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Pair with tortilla chips or cornbread for a complete meal.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 302 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1282 mg | 27% | |
*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.
