Recipe courtesy of Kelsey Nixon
Recipe courtesy of Kelsey Nixon
Watch how to make this recipe.
Game Day Chili
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 13 g
- Sugar
- 15 g
- Protein
- 49 g
- Cholesterol
- 101 mg
- Sodium
- 859 mg
Everyone should have a go-to chili recipe. Whether it's a cold dreary day or game day, chili is a huge crowd-pleaser. Speaking of a crowd, this dish will feed the masses and is filled with classic flavors that are great on their own or even better served over a baked potato.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 13 g
- Sugar
- 15 g
- Protein
- 49 g
- Cholesterol
- 101 mg
- Sodium
- 859 mg
Ingredients
Directions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
- Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.
