Super Bowl Chili
Get ready to elevate your game day spread with this hearty and flavor-packed Super Bowl Chili, the ultimate crowd-pleaser for any football fan. Simmered to perfection, this easy one-pot chili combines tender ground beef, a robust blend of chili powder, cumin, and smoked paprika, and a medley of beans and corn for a rich, satisfying dish that's both comforting and filling. The addition of jalapeño gives a kick of heat, while fresh toppings like shredded cheddar cheese, sour cream, and chopped green onions add a customizable, decadent finish. Perfect for feeding a hungry crowd, this chili recipe is a winning choice for your Super Bowl party or any cozy gathering where bold, smoky flavors take center stage. Ready in just over an hour, it's as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 pounds ground beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels, drained
- 1 medium jalapeño, finely diced
- 1 cup shredded cheddar cheese, for topping
- 0.5 cup sour cream, for topping
- 0.25 cup chopped green onions, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper, cooking for 5–7 minutes until softened.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until browned and no longer pink, about 7–10 minutes. Drain excess grease if needed.
Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Pour in the crushed tomatoes, tomato paste, and beef broth, stirring to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 45 minutes, stirring occasionally.
Add the kidney beans, black beans, corn, and diced jalapeño. Stir well and cook uncovered for an additional 15–20 minutes, allowing the flavors to meld and the chili to thicken.
Taste and adjust seasoning, adding more salt or spices if desired.
Serve hot in individual bowls, topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1048 mg | 22% | |
*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.
