Game Day Chili

Game Day Chili

Game Day Chili

There are two times a year I love to serve chili; Halloween and Super Bowl. For the first time in my life, Super Bowl is in our hometown, my favorite artists are performing for the halftime show  AND our team is playing! Needless to say, we need to celebrate in a major way. A big celebration in our house always starts with an amazing spread. The star of the show will be our chili, of course, but here is our game day lineup….

Chili Board with a variety of bases to spread your chili on:

Rice, Macaroni Pasta, Hot Dogs and Tortilla Chips

All the chili toppings:

Shredded Cheddar Cheese, Chopped Red Onions, Jalapeños, Radish, Scallions, Cilantro, Sour Cream or Greek Yogurt and Guacamole

Asian Sticky Ribs

Crudites Board with homemade ranch and bleu cheese dip

Smores Cookie Skillet

I plan on making the chili and chopping all the toppings the day before. The flavor on the chili only gets better and better the next day and I will have much more time to sit and enjoy the game and halftime show. Whether you are making this recipe for Super Bowl or any other day, you have a crowd pleaser on your hands, enjoy!


  • 4 tbl avocado oil
  • 1 cup chopped yellow or white onion
  • 2 tbl chopped jalapeno (removing white membrane and seeds)
  • 1 cup chopped yellow and red bell peppers
  • 1 tbl minced garlic
  • 1 lb ground beef
  • 1 lb mild Italian sausage (casing removed)
  • 3 tbl chili powder
  • 1 tbl cumin
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/8 tsp cayenne
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tbl dried oregano
  • 3 bay leaves
  • 2 tbl tomato paste
  • 2 x 14 oz cans chopped tomatoes
  • 1 cup of beef broth
  • 12 oz beer ( Stout works well)
  • 1 15 oz can pinto beans
  • 1 15 oz can kidney beans



  • Start by heating 3 tbl avocado oil in a large pot. Add the onions and peppers and cook until translucent, around 3-5 minutes.
  • Add the remaining 1 tbl of oil and ground beef and sausage and cook until meat is browned, about 8-10 minutes.
  • Add all of the seasonings and minced garlic and give a good mix, making sure all the spices and garlic evenly coat the meat and veggies.
  • Deglaze the pan with beer and cook for 5-7 minutes.
  • Add the tomato paste, diced tomatoes, beef broth and bay leaves and simmer for 25-30 minutes, stirring occasionally.
  • Remove the bay leaves and add both beans (I like to rinse beans before adding to chili)
  • Continue to simmer for 5 minutes.
  • The longer the chili sits, the more the flavor develops. I like to make the day before serving but the recipe can be made and served same day too!

Suggested bases:

Rice, macaroni or spaghetti pasta, hot dogs and tortillas chips


Shredded cheddar, jalapeños, chopped onions, scallions, radish, cilantro, guacamole, sour cream