Game Day Chili

January 31, 2013

This time, my seasonally-inspired recipe has more to do with football than garden bounty. The 49ers meet the Ravens for the Superbowl this Sunday in New Orleans. This crowd-pleasing chili is my go-to recipe for just such an occasion. It’s best made a day or so ahead, then reheated on the day of the game. It’s so easy to make that I included a scaled down version of the same recipe in The Cookbook for KidsLook for my recipe for soft pretzels up next. The two are perfect partners. Pour yourself a cold beer or a sparking cider to sip alongside and enjoy the game!

Game Day Chili

2 tablespoons olive oil

1 large yellow onion

3 lbs. ground turkey

7 garlic cloves, chopped

1/4 cup chili powder, or to taste

1 tablespoon ground cumin

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups (32 oz) low-sodium chicken broth

2 cans (14 oz each) crushed tomatoes

1 can (6 oz) tomato paste

2 cans (15 ½ oz each) chili beans in sauce

Salt and freshly ground pepper

1 cup shredded cheddar cheese

In a large, heavy-bottomed pot over medium heat, warm the olive oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the ground turkey and garlic and cook, using a wooden spoon to break the meat up into small pieces, until the beef is browned, 5 – 7 minutes.

Add the chili powder, cumin, basil, and oregano. Stir to mix well. Stir in the chicken broth, crushed tomatoes and their juices, and tomato paste. Reduce the heat to medium-low and simmer, stirring occasionally to prevent sticking, until the mixture has a thick and chunky consistency, about 1 hour.

Stir in the beans and simmer for 5 minutes longer. Season with salt and pepper. Spoon the chili into individual bowls and sprinkle the cheese evenly over the tops. Serve hot.

Makes 8 - 10 servings

Print Friendly

Leave a Comment

Previous post:

Next post:

Easy-to-make Turkey Chili is a winning recipe for Superbowl Sunday or anytime you need to feed a crowd.