Best Game Day Chili
The best game day chili is loaded with ground turkey and beef, beans, tomatoes and the perfect blend of spices for an easy, but rich and satisfying chili.
Yield: 8 servings
Ingredients
- 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
Optional toppings:
- 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.
Instructions
- 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!
Notes
Meat: 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.
Beans: I use black beans and light red kidney beans, as those are our favorites. Feel free to use your favorite beans here.
Beer: 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.
Gluten free: 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.
Storage: This chili keeps well in the fridge and freezes great too, if you have leftovers.
Nutrition
Serving: 1serving | Calories: 547kcal | Carbohydrates: 36g | Protein: 44g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 116mg | Sodium: 965mg | Fiber: 12g | Sugar: 7g
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