Game Day Chili

Game Day Chili


  • 3 tbl avocado oil plus 1 tbl 
  • 1 cup chopped yellow and red bell peppers
  • 1 cup chopped yellow or white onions
  • 2 tbl chopped jalapeños (remove seeds and white membrane for less heat)
  • 1 tbl minced garlic
  • 1 lb mild Italian sausage (remove casing)
  • 1 lb ground beef
  • 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
  • 1 cup of 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. Set veggies aside in a bowl.
  • Add the remaining 1 tbl of oil and ground beef and sausage and cook until meat is browned, about 8-10 minutes. Add veggies back to pot with browned meat.
  • Add all of the seasonings and minced garlic, jalapeño 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