Game Day Chili


  • 1/4 Cup  canola oil
  •   onion, diced finely
  • 2 s  cloves garlic, minced
  • 2 s  jalapeños, seeded and diced
  • 1 1/2 Pound  80/20 ground beef or bison
  • 2 Tablespoons  chili powder
  • 1 Tablespoon  cumin
  • 1 Tablespoon  kosher salt
  • 1/2 Tablespoon  black pepper
  • 1 Cup  dark beer
  •    One 28-ounce can tomato purée
  •    One 28-ounce can petite diced tomatoes
  •    One 14-ounce can black beans
  •    One 14-ounce can kidney beans
  •    Shredded white Cheddar, for serving (optional)
  •    Sour cream, for serving (optional)
  •    Sliced scallions, green parts only, for serving (optional)

In the spirit of love and America, I'm offering up what I often serve at my place to enjoy on your NFL Sundays. Game day plus beer plus chili equals America.

Click here to see 9 Tips to Make the Perfect Chili.


Preheat a Dutch oven over medium heat and add the oil. Next, add the onion and sauté until tender, about 8-10 minutes. Add the garlic and jalapeños and sauté until just tender, about 2-3 minutes. Add the ground meat and seasonings and cook until the meat is just browned through, about 4-5 minutes, stirring occasionally.

Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon. Finally, add the tomato purée, diced tomatoes, and beans. Reduce the heat to medium-low, and simmer partially covered for 30-45 minutes. Remove from the heat and serve with desired toppings.

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