The Ultimate Game Day Chili (also beans are good for your heart)

At least three times this fall, my husband will rise at the crack of dawn and start filling the house with the delicious aroma of his homemade chili. Believe me when I say there is an art to the perfect chili, and Ger has become a master. It takes a bit of game day prep, but the final product is worth the fuss. Add a dollop of sour cream to even out the heat, some shredded cheese and cilantro. Superb!

You can transport this chili to the big game for tailgating outside or eat it at home in front of the TV. With a November chill in the air, chili is the ideal dish to satisfy hungry fans. But what really makes this chili “ultimate”? It's the BEANS! Not only tasty, they are also healthy. Beans can help lower LDL Cholesterol (the bad cholesterol) which can lead to heart disease and stroke. Red kidney beans and black beans are best. Black beans are high in fiber, providing around 15 grams of fiber per cup, which can help you feel full.

*When using canned beans, remember to rinse them under cold water to remove excess salt and preservatives.

In the end, it's the beans that will have your body cheering!

Choosing the Right Meat for the Ultimate Game Day Chili

The meat is the cornerstone of any great chili. While many people opt for traditional ground beef, don't hesitate to explore other options! Mixing meats can create fantastic layers of flavor. Consider using beef chuck—it's great for slow cooking and delivers a melt-in-your-mouth tenderness. For a calorie-wise option use ground turkey. Or spicy pork sausage, to add depth.

If you prefer a plant-based option, go for a mix of kidney beans, black beans, lentils, and finely chopped mushrooms.

The Secret Ingredient

Every great chili boasts a secret ingredient—something that transforms it from good to memorable. In this case it's beer. You can use a calorie-wise option or a hardy stout. Beer adds a robust flavour to your simmering chili.

Cooking Method: Slow and Steady Wins the Race

Although you can prepare chili in just an hour, the real magic happens when you let it simmer. The longer the flavors combine, the better the dish will become. You can use a slow cooker or a stovetop. On the stovetop, bring your chili to a boil, then reduce to simmer for at least 1 to 2 hours. If using a slow cooker, let it cook on low for 6-8 hours. Your patience will be rewarded with a deeper flavor.

Toppings for the Win

Don't forget the toppings! They can elevate your dish and add a burst of color. Think about shredded cheese, sour cream, and fresh cilantro. Diced onions and sliced jalapeños can introduce crunch and zing.

You can serve tortilla chips or homemade cornbread alongside your chili, perfect for scooping up each bowl of that comforting chili goodness.

Storage and Reheating Tips

One of the best things about chili are the leftovers, and often taste even better the next day. Store your chili in an airtight container in the fridge for up to a week or freeze for up to three months. When you're ready to enjoy it again, reheating is easy in the microwave.

Ultimate Game Day Chili

Prep Time: 30 mins

Cook Time: 2.5 hours (minimum)

Serves: 12

Ingredients:

• 2 pounds of lean ground beef

• 1 pound mild or spicy Italian sausage (depends on your heat level)

• 2 (15oz) cans red kidney beans, drained

• 1 (15oz) black beans, drained

• 1 (15oz) can chili beans in sauce

• 2 (28oz) cans diced tomatoes

• 1 (6oz) can tomato paste

• 1 large yellow onion, grated or diced

• 3 stalks celery, chopped

• 1 green bell pepper, seeded and chopped

• 1 red bell pepper, seeded and chopped

• 4 cubes beef bouillon

• 1/2 cup beer

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1/4 cup chili powder

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 1 teaspoon dried basil

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon white sugar

• salt and pepper for taste

*Shredded cheddar cheese, sour cream and cilantro for toppings

Directions:

1. Heat a large stock pot over medium-high heat. Add sausage and lean ground beef. Cook until evenly browned. Drain off excess.

2. In the same pot add chopped celery, green and red peppers, onion and garlic.

3. Add beans, tomatoes, tomato paste, Worcestershire sauce and beef bouillon.

4. Season ingredients with chili powder, oregano, cumin, basil, cayenne pepper, paprika, sugar. Stir.

5. Add beer. Stir to blend. Bring to a low boil. As soon as the pot starts bubbling turn the element to the lowest setting. Cover chili and let simmer for at least two hours. (the longer the chili simmers, the better it will taste. We usually do three hours or more)

6. After two hours taste, adjust seasoning or add salt and pepper.

7. To serve, ladle chili into bowls. Top with shredded cheese, or sour cream, or cilantro. This is also great with dinner rolls or tortilla chips.

   
   

   Enjoy!