Serves 6-8 humans
Ingredients 1–2 onions, chopped 3 carrots, peeled & sliced 3 celery ribs, sliced 5 garlic cloves, minced 1 bell pepper, chopped 1–2 chile peppers, sliced 2 lbs grass-fed ground beef 26oz (737 g) chopped tomato 26oz (737 g) strained tomato 2 tablespoons (30 ml) chili powder avocado, optional Instructions Add onion (reserve 1/2 cup (480 ml) of chopped onion as a topping), carrot, celery and garlic to a 5 quart pot over medium heat and brown for 5 minutes. | Add chopped bell pepper, sliced chili peppers (use jalapeño, Thai chili or any variety you prefer - refer to the Scoville Scale) and ground beef. Stir to combine so the meat can brown. | Once the meat is browned add the chopped and strained tomatoes, the chili powder and any other seasonings, herbs or vegetables you prefer. (I love garlic & onion powder for a deeper flavor. I've added cauliflower chunks, broccoli, fresh tomatoes and any other vegetables I've had on hand to thicken up the chili. Feel free to add your favorite veggies or swap the beef for pork or lamb if you prefer.) | Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. | Serve chili topped with avocado, reserved onion and your choice of fresh herbs, such as cilantro. | Enjoy!
The Mathematics of Great Chili There are myriad ways to make a great bowl of chili. Use this algebraic equation (I used to be a math teacher, remember?) and you'll never cease to be amazed by your chili prowess.
(m + h + v)^c = GC (Great Chili)
m = Meat Ground beef, pork, lamb, chicken, or even turkey are obvious choices, but don't forget stew meat, chicken breast, and other cuts such as tri-tip or shoulder.
h = Heat Bell, poblano, and Anaheim peppers are perfect for a mild chili, while serrano, pequin, habanero, and Scotch bonnet peppers are great when you're feeling spicy. Refer to the Scoville Scale (page 140) for the heat ratings of even more peppers.
v = Vegetables Always use onions, carrots, and celery, but it's tough to go wrong. I've successfully added everything from pumpkin to cauliflower.
c = Cooking Method Plan ahead and use a slow cooker, the stove top, or maybe you're the last minute type and a pressure cooker will be your best friend.
Use this simple formula to ensure your chili variability approaches infinity.
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Game day chili is a big-pot, slow-simmered beef chili built for feeding a hungry crowd. Ground beef browns with onions, carrots, celery, garlic, and chile peppers before tomatoes and chili powder take over the pot. Topped with avocado, reserved raw onion, and cilantro, it is the bowl that scores the touchdown.
Pro Tips
- Brown the vegetables for five minutes before the meat goes in. That early fond builds the flavor base the entire chili stands on.
- Reserve half a cup of chopped onion as a raw topping. The sharp crunch on top of the slow-simmered pot is the contrast that makes this chili great.
- Simmer the full hour, and longer if you have it. Chili is one of the few dishes that rewards patience more than technique.
- The chili is endlessly adaptable — the recipe itself suggests cauliflower chunks, garlic and onion powder, or any vegetables you prefer. Make it your own.
Frequently Asked Questions
Can I make game day chili in a slow cooker?
Absolutely, the recipe suggests it. Brown the meat and vegetables first, then slow cook on low for six to eight hours. A pressure cooker works too for last-minute planning.
How spicy is this chili?
That depends on your chile peppers. Jalapeños keep it friendly; Thai chiles bring real heat. Adjust the chili powder and pepper count to your crowd.
Does this chili freeze well?
Perfectly. Cool it completely and freeze in game-day-sized portions for up to three months — future you will be very grateful on a busy weeknight.
Recipe Card
Ingredients
Method
- Add onion (reserve 1/2 cup of chopped onion as a topping), carrot, celery and garlic to a 5 quart pot over medium heat and brown for 5 minutes. | Add chopped bell pepper, sliced chili peppers (use jalapeño, Thai chili or any variety you prefer - refer to the Scoville Scale) and ground beef.
- Stir to combine so the meat can brown. | Once the meat is browned add the chopped and strained tomatoes, the chili powder and any other seasonings, herbs or vegetables you prefer. (I love garlic & onion powder for a deeper flavor. I've added cauliflower chunks, broccoli, fresh tomatoes and any other vegetables I've had on hand to thicken up the chili. Feel free to add your favorite veggies or swap the beef for pork or lamb if you prefer.) | Cover and bring to a boil.
- Reduce heat and simmer for at least 1 hour. | Serve chili topped with avocado, reserved onion and your choice of fresh herbs, such as cilantro. | Enjoy! Plan ahead and use a slow cooker, the stove top, or maybe you're the last minute type and a pressure cooker will be your best friend.
