Game Day Chili

DSC_0042 This chili comes together easily and tastes even better the next day, leaving you plenty of time to relax and enjoy the game.  Extra points for the bubbly cheese.DSC_0050 DSC_0075

Game Day Chili

makes 8 servings

  • 1 tablespoon olive oil
  • 2 medium yellow or white onions, small diced
  • 5 garlic cloves, minced
  • 1 poblano pepper, small diced
  • 1 jalapeno, seeds and membranes removed, finely diced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ancho chili powder
  • 2 pounds ground sirloin
  • 1 cup beef broth
  • 2 teaspoons Better Than Bullion beef base (found in most grocery stores near the broth) or 2 beef bullion cubes, dissolved
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 tablespoon tomato paste
  • 1 15-ounce can kidney beans, rinsed and drained
  • 2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/4 cup chopped fresh cilantro, divided
  • 1-2 tablespoons sriracha hot chili sauce (depending on heat preference)
  • 2 cups shredded Mexican cheese blend
  • 1 avocado, small diced
  • tortilla chips
  1. Heat the oil in a large pot over medium heat.  Add onions, garlic, poblano, and jalapeno and cook until soft, stirring occasionally (about 10 minutes).
  2. Add both chili powders and cook for about a minute, stirring constantly.
  3. Add ground sirloin and raise heat to medium high, breaking up meat with a wooden spoon and cooking until meat is no longer pink.
  4. Add broth, bullion, crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, kidney beans, salt, pepper, sriracha, and half of cilantro. Stir.
  5. Raise heat to high and bring to a boil. Reduce heat to medium-low and simmer uncovered for 1 to 1 1/2 hours, stirring occasionally to prevent chili from sticking to bottom of pot. Test for seasoning, adding more salt, pepper, and sriracha if needed.
  6. If desired, place filled oven-proof chili bowls on two baking sheets, top each bowl with 1/4 cup shredded cheese and broil until cheese is brown and bubbly, about 1 minute. (You’ll need to do one sheet at a time).
  7. Top with crushed tortilla strips, avocado and remaining cilantro.DSC_0083

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