The best game day chili is loaded with ground turkey and beef, two kinds of beans, tomatoes and the perfect blend of spices for an easy, but rich and satisfying chili. Everyone will be going back for seconds!
Have you guys been hit with the crazy winter weather this week?
I'm so thankful not to be in Chicago (where I went to college) because they were saying it got down to -50 with the wind chill. I just can't even! ❄️
We had a cold snap here in North Carolina but it so pales in comparison that I felt a little guilty anytime I shivered.
Not to worry though, I've got a super cozy meal today to warm us up!
Anyone else think they could survive the fall and winter months by eating nothing but chili?
It’s so satisfying and so comforting, like a warm hug in a bowl. ❤️
Bonus: It’s almost always a one-pot affair, easy to make and fairly forgiving. (You can’t really overcook chili if you walk away from it for a few minutes.)
Plus, you’ve got access to toppings galore, which is always a selling point in my book. And you can pair it with all manner of delicious breads and biscuits.
What’s not to love?!
(Soup is general is my favorite thing this time of year. And this easy chicken tortilla soup is always on our menu if you need a new favorite.)
So far, I’ve shared my chili obsession with you in the following ways:
And there's also this easy, fun one-pot turkey chili mac that's ready in just 30 minutes.
Today though, we’re getting serious about our chili. We’re going big and we’re going bold.
I’m so happy to be sharing the BEST GAME DAY CHILI with you! 🏈❤️
I made this a few times last year and finally got it just right on, you guessed it, Super Bowl Sunday.
My husband raved about it.
He went back for seconds.
Then he went back for THIRDS!
That never happens, my friends. That’s how I knew this was just where I wanted it to be.
So I made it again just recently to take these photos and my husband’s first question was, “You’re going to make this again for the Super Bowl, right?”
I think he was worried that I wouldn’t make it back-to-back weeks.
Silly guy. Of course I’m going to make it again for the big game!
This chili is loaded with two kinds of ground meat, two kinds of beans, plenty of richness from the tomatoes, a ton of depth from the beer and Worcestershire sauce and just the right blend of spices to bring it all together.
Plus, you don’t have to cook it all day! This is easily ready in under an hour and doesn’t take much hands-on time.
So that means that even the cook can enjoy the game! 🙌
And because of all those heavy-hitting ingredients, you get that all-day, slow-cooked, crazy rich and flavorful result. Just without ALL that time or effort. Gotta love that!
Notes on making the best game day chili:
- I use lean ground turkey and lean ground beef, but you could also substitute pork for the beef. You’ll need about 1 ¾ to 2 pounds of meat all together.
- I use black beans and light red kidney beans, as those are our favorites. Feel free to use your favorite beans here.
- I love the extra depth of flavor you get from having beer cooked into chili. However, you can substitute more low-sodium chicken broth or beef broth if you prefer.
- Want to make this a gluten-free chili? Just use a gluten-free beer or substitute broth for the beer and you’ll be all set.
- This chili keeps well in the fridge and freezes great too, if you have leftovers.
Finally, I love a thick chili and this one gets to just the right consistency for me.
Depending on your heat level and how long you let it simmer, you may want to add some additional broth to thin it out or get it to your liking.
And don’t forget the toppings! Definitely don’t forget the toppings!
Topping ideas for game day chili:
- Shredded cheese: cheddar, Monterey Jack or pepper Jack would all be great
- Sliced or diced avocado (or a dollop of guacamole)
- Sour cream or Greek yogurt
- Sliced green onions or chopped fresh cilantro
- Pickled jalapeños or pickled red onions
- Hot sauce or sriracha 🌶
- Crushed tortilla chips or oyster crackers
We also love serving this with some sort of delicious bread.
I’ve made beer bread in the past, cornbread and here in these photos, we have my jalapeño cheddar cheese drop biscuits.
Or try my easy cheesy cornbread muffins. They’re always a hit and are super quick and easy to make.
I hope you enjoy the big game this weekend and I hope you have a big ‘ole bowl of warm chili, loaded with your favorite toppings, to keep you company.
P.S. Got leftovers? You'll want to make my loaded chili stuffed baked potatoes - they are so delicious!
- 1 lb. ground turkey (I use the 93% lean kind)
- ¾-1 lb. lean ground beef or pork
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon cayenne (optional)
- 1 14.5 oz. can fire-roasted diced tomatoes (undrained)
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can light kidney beans, rinsed and drained
- 1 15 oz. can tomato sauce
- 1 4 oz. can diced chilies (undrained)
- 3-4 dashes Worcestershire sauce
- 1 (12 oz.) beer (see notes)
- 1 cup low-sodium chicken broth
- Shredded cheddar or Monterey Jack cheese, diced avocado, chopped fresh cilantro, sliced green onions, sour cream or Greek yogurt, hot sauce, crackers or tortilla chips, etc.
- Heat a large pot or stock pot over medium high heat. Add ground turkey and pork/beef and season with a few pinches of salt and pepper. Cook, breaking it up with a spatula or spoon, until the meat is browned and cooked through. Transfer the meat to a bowl and drain any excess liquid from the pot.
- Reduce heat to medium and add olive oil.
- Add onions and peppers and sauté for 4-5 minutes, until softened, stirring occasionally. Add garlic and cook an additional 30 seconds.
- Add the chili powder, cumin, paprika, salt and cayenne, if using. Stir well to coat.
- Add the remaining ingredients and return the meat to the pot. Bring to a simmer then cook, maintaining a simmer, for at least 30 minutes. (You can reduce the heat to low and let it hang out after that, until you’re ready to serve.)
- Serve warm with desired toppings and enjoy!
I use lean ground turkey and lean ground beef, but you could also substitute pork for the beef. You’ll need about 1 ¾ to 2 pounds total of meat.
I use black beans and light red kidney beans, as those are our favorites. Feel free to use your favorite beans here.
I love the extra depth of flavor you get from having beer cooked into chili. However, you can substitute extra low-sodium chicken broth or beef broth if you prefer.
Want to make this a gluten-free chili? Just use a gluten-free beer or substitute broth for the beer and you’ll be all set.
This chili keeps well in the fridge and freezes great too, if you have leftovers.
Amount Per Serving: Calories: 547Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 116mgSodium: 965mgCarbohydrates: 36gFiber: 12gSugar: 7gProtein: 44g