No matter who your favorite team is, as the big game day approaches, folks tend to have some pretty strong traditions. People bring out their favorite team’s colors, flags, jerseys, and more. They gather with like-minded friends (or ones they think they might win a friendly bet against), and it’s game on…
Just not before the food hits the table. In some places, the food and drink traditions play almost as big a part as the game itself (if not bigger). From game day snacks to beer selections to other libations, you can find some fantastic choices—including some that are more friendly to the waistline than others.
What about the main event? For many of us, a super bowl of game day chili takes the main stage. That’s why we asked our coaches to bring out their best for a Coaches’ Game Day Chili Cook-Off.
Pick your favorite, and you might find a new tradition for your game day chili super bowl. (Just let us know in the comments which one is your favorite as our coaches have a pretty good rivalry going on here at BioTrust, and we want to find out which one is the winner!)
Game Day Chili Cook-Off
Dr. John’s Chili—Submitted by Coach Tim
In my family, nothing says football and cold weather like chili. It’s true, when football season rolls around and the air starts getting a little cooler, there’s one resounding menu request: CHILI.
Believe it or not, I didn’t make my first batch of chili until I was in my mid-20s. While that may not be that hard to believe, what may truly be shocking is that this was the first time I ever tried chili. And as you’ll soon find out for yourself, it was love at first bite.
This is the game day chili recipe, which is called Dr. John’s Chili (because it was bestowed upon me by a mentor of mine named Dr. John Berardi), is the ONLY one I’ve ever made. Sure, I’ve made a few tweaks here or there, but I always come back to the basics.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 pounds lean ground beef (grass-fed, preferred)
- 2 Tbsp chili powder
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp celery seed
- ½ tsp black ground pepper
- 1 tsp sea salt
- 2 cans kidney beans (15 ½ oz per can), drained and rinsed
- 3 – 4 Roma tomatoes, chopped (you can substitute 2 cans of diced tomatoes, if preferred)
- ½ pound carrots, peeled and chopped
- 2 bell peppers, chopped (consider using multiple colors)
- 2 jalapeño peppers, seeded and diced (you can keep some of the seeds if you prefer hotter chili)
- One 46-ounce bottle of spicy vegetable juice (such as V8®)
- In a large skillet, over medium-high heat, cook the onions and garlic until fragrant (2 – 3 minutes). Add ground beef and cook until browned.
- After the beef is browned, add all the spices, and continue frying for another few minutes.
- Add the browned beef mixture to a very large pot (with a lid), and then add the beans, tomatoes, carrots, peppers, and vegetable juice.
- Bring to a boil, then reduce heat to simmer for at least 30 minutes. The longer you allow the chili to simmer, generally, the better it tastes.
Coach Cristina’s “Super” Bowl of Chili
- 2 pounds organic grass fed ground beef
- 1 can stewed tomatoes (14.5 ounces)
- 1 can fire roasted tomatoes (14.5 ounces)
- 1 can Rotel (with green chili)
- 1 onion
- ½ cup pickled jalapenos
- 1 can light red kidney beans
- 1 can dark red kidney beans
- 2 Hershey kisses
- Slap Yo Mama Hot Sauce, to taste
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper
- Sauté onion until translucent. Right before removing from heat, add a pinch of sugar (or your choice of sweetener) to caramelize the onions.
- Cook ground beef over medium heat until well done. Add chili seasoning mixture and give it a thorough stir to incorporate.
- Add all cans of tomatoes, including juice.
- Add both cans of beans, drained but not rinsed.
- Add all of these ingredients into the crockpot.
- Once everything has been heated up and incorporated, drop 2 Hershey Kisses into the crockpot and stir.
- Cook on high for about one hour, and then drop the temperature to low until you’re ready to eat.
*I prefer to cook my onion prior to including in the chili because I like a softer textured onion, and I also like to caramelize them ever so slightly.
*I do not rinse the canned beans because this is a starchy liquid that will give your chili a richness and acts as a thickening agent.
*If your game day chili is too thick, you can add ½ cup to 1 cup of beef broth. Sometimes I add this anyway, as it gives the chili a homemade/been simmering all day on the stove-type of flavor.
*While I typically like to use fresh tomatoes in my recipes, chili is one exception. I opt for a blend of stewed tomatoes, and I choose fire roasted as it really adds some depth to the chili.
*My secret ingredient is chocolate. You are welcome to add any type of chocolate you prefer, but my kids love it that I let them each unwrap a Hershey Kiss and drop it in. This adds just enough sweet to balance out some of the heat.
*I like to bring the heat, but I don’t typically add my hot sauce until serving. “Slap Yo Mama” is my hot sauce preference, although Frank’s is a staple in my kitchen as well.
*I usually make my game day chili seasoning in a big batch to keep on hand, so please also feel free to give or take some of the measurements of the spices I have used depending on your preference.
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The Mosebar Family’s Favorite Chili
As the temperature drops, chili becomes a regular staple around our household. This is our go-to recipe as it’s super easy to make, even on a busy weeknight.
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 1 fresh red pepper, chopped
- 1 Tbsp olive oil
- 1 lb ground bison
- 28-oz can diced tomatoes
- 6-oz can tomato paste
- 6-oz can tomato paste
- Two 15-oz cans of your choice of beans (kidney, pinto, black, navy, etc.)
- 1/4 head of cauliflower, chopped into about 1-inch pieces
- 3 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
- Optional: 1 (or more) tsp tabasco sauce to taste
- Sauté onion, garlic, and pepper in olive oil for about one to two minutes in a large soup pan. Add ground bison meat, and brown until cooked through (stirring regularly).
- After meat is browned completely, add the canned tomatoes and beans (with all the liquid), and stir in the cauliflower.
- Add all spices, and simmer for 30 to 45 minutes, stirring occasionally, or until you’re ready to eat.
For a beautiful and even more flavorful dish, garnish with fresh jalapenos and a sprig of cilantro before serving. We also like to add a spoonful of Greek yogurt to each bowl before serving. Delicious!
Coach Stefanie’s Texas Turkey Chili
I always like to make a double batch of chili when I make it just because it’s so good, and it tends to go fast. Plus, game day chili is super easy to freeze for quick meals down the road when there’s “nothing to eat.”
- 1 can tomato sauce (I like Hunt’s brand best)
- 3 cans chili beans
- 3 cans fire-roasted garlic-flavored diced tomatoes
- 1 cup water
- 2 tsp tabasco sauce
- 1 Tbsp Worcestershire sauce
- 2 lb lean ground turkey
- 3 Tbsp chili powder
- 1 Tbsp chipotle chili powder
- 1 Tbsp dried oregano
- 2 tsp ground cumin
- 1 tsp dried basil
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 lb turkey sausage
- 6 strips of turkey bacon (or regular organic bacon)
- 1 onion, chopped
- 4 stalks celery, chopped
- 2 green chili peppers, deseeded and chopped
- 1 red bell pepper, deseeded and chopped
- 3 cloves of garlic, crushed
- Optional: cheddar cheese
- Set crockpot on the low setting and allow pot to warm up as you prepare the ingredients.
- Add tomato sauce, beans, fire-roasted tomatoes, and water to crockpot.
- Add Worcestershire and tabasco sauces.
- Brown ground turkey and add to crockpot. It tastes best when browned to the point of being a bit crispy around the edges.
- While turkey is cooking, mix dry spices in separate bowl. Mix thoroughly and add to sauce mix in crockpot.
- Add browned turkey to mix.
- Next, cook sausage and chop up and add to crockpot.
- Cook the bacon in a hot skillet until very crisp. Set aside on a paper towel to cool. Once cool, break into small bits and add to crockpot mixture.
- Leave a small amount of bacon grease in the pan; add all chopped vegetables and sauté. Once translucent, add to chili mixture.
- Cook on low for 4 hours.
- Optional: When ready to serve, you can sprinkle with a small amount of cheddar cheese.
If you want to be authentic and celebratory, you can omit the water and instead add a cup of light beer to the mix. For extra flavor, try Adobo spice instead of the salt and pepper.
Game Day Chili Cook-Off Contest
Chili is such a flexible food—it’s easy to tweak a recipe here and there to add more heat, or less, and there are some many variations, you’re bound to find one you love.
Let us know which one is your favorite game day chili recipe, or go ahead and share your favorite recipe in the comments below!
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