Super Bowl of Chili

Kitchen Tested
  • Yield 8 to 10 servings
  • Prep 15 mins
  • Cook 120 mins

A perennial favorite for Super Bowl parties, chili is a perfect make-ahead dish.

Mark Boughton/ styling: Teresa Blackburn

Chili is a perennial favorite for Super Bowl parties—and no wonder. It is easily made in advance so the chef doesn’t have to miss a minute of the game. (In fact, it tastes better if made a day early and reheated.) Serve this dish with rice, cornbread, and grated cheddar cheese, or all by itself in bowls for a warm, nourishing meal. If you like, it can be made with pinto beans or black beans instead of kidney beans, or with a mixture of any of the three.


Canola or olive oil as needed for sautéing
4 cups onions, chopped
2 cups chopped celery
6 garlic cloves, minced
2 pounds lean ground beef (ground chicken or turkey also can be used; for variety when using beef, try mixing in a little ground pork)
3 tablespoons chili powder
1 teaspoon cumin seeds
salt and pepper to taste
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
2 (15-ounce) cans kidney beans
2 chicken bouillon cubes
Cayenne pepper to taste (about 2 pinches for a mild chili with a little zing)


  1. Place a small amount of oil (start with a tablespoon or so) in a large Dutch oven. Add onions, celery, and garlic, and sauté until the vegetables are soft, adding a bit more oil if needed.
  2. In a separate frying pan, brown meat; drain, and add to vegetables. Stir in chili powder, cumin, salt, and pepper.
  3. Then add tomatoes and sauce, and enough water to fill the tomato can.
  4. Bring the mixture to a boil, turn it down, and simmer, partly covered, for 1 1/2 hours, stirring occasionally to avoid burning. After the first half-hour, drain and rinse beans and add to chili.
  5. Stir in bouillon cubes as well. After the second half-hour, taste chili and add more salt and pepper if desired, as well as some cayenne if you like a bit more spice.

Recipe by Tinky Weisbalt.



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