Sunday Football Chili

Chili is kind of a national food in the US. There is Chicago chili, Kansas chili, Texas Chili, South Carolina chili and a zillion others.

Some swear by beans, others loathe them. Some insist on chunks of meat, others demand hamburger. There is venison chili, chicken chili, turnkey chili, white chili, and chili without tomatoes. Some of it is utterly bland, some so fiery hot that only the expert heat masters can tolerate it.

So I don’t claim anything extraordinary here. Just the basic chili I grew up with and then added much more heat. So take a look if you dare, and play with the chilis until you can eat it!

It makes the best, on the stove meal for football on Sunday.

There are plenty of condiments to add: shredded cheese, raw onions, sour cream, saltine crackers. And don’t forget the cornbread!


  • 2 lbs ground beef or venison
  • 1 c diced onions
  • 1 sweet pepper, diced
  • hot chiles (2-3) Serrano, jalapeñ0, ancho, anaheim, Hatch,–whatever you like and as much
  • 1 qt tomatoes, chopped and with juice
  • 1 1/2 c corn (I know it’s weird but we like it)
  • 2 cans rinsed canned beans of your choice, red, pinto, kidney or chili beans
  • 3 cloves garlic minced
  • 1/3 c chili powder
  • 2 tsp smoky paprika
  • 1 tsp chipotle or cayenne pepper
  • 1 TBSP red pepper flakes
  • 2 tsp cumin
  • 1 tsp allspice
  • 1 TBSP dutch cocoa powder
  • Salt and pepper to taste
  • 1-2 tbsp tomato paste (if needed to thicken)


  1. Brown meat, onions, peppers,  and all spices and herbs.
  2. If using fresh chiles, roast them on an open flame (gas stove)or under broiler until charred. Place in a plastic bag and leave for about 15 until they have sweated and cooled. Scrape off most of the char, chop and add to the pot.
  3. Add all the rest and simmer for a couple of hours. Covered or partially covered.
  4. Check occasionally and stir, adding water or tomato juice if too dry, or adding the paste if not thick enough.

Serves: 4 or more

*Note: this freezes very well, and if possible is even better when thawed and reheated. Oh and a bottle of dark beer never hurts either!


One thought on “Sunday Football Chili

  1. Pingback: South of Southern Cornbread | What's On the Stove?

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