Superbowl 50 is this upcoming weekend and I’m sure most people have already started putting their grocery list together of what they need for the big day. Along with beer, wine, and more beer, a one pot meal will make things easy while friends and family are hootin’ and hollerin’ in front of the TV. This game-winning chili recipe is anything but a fumble. Give it a try!

I love a big pot of chili because it is something that can cook low and slow and doesn’t require much attention. I have been cooking this chili recipe for years and it is definitely a big hit among family and friends. There’s no need to stress out about your Super Bowl menu when you can cook something super simple like this delicious chili recipe.

Ingredients:

1 lb. 80/20 ground beef
1 lb. hot ground pork
1 yellow onion, small dice
1 green bell pepper, small dice
3 cloves garlic, minced
1 can original Rotel
1 can diced tomatoes
1 can tomato sauce
1 Tbsp tomato paste
3 Tbsp chili powder
1 Tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 bay leaf
1 tsp red pepper flakes
1/2 cup pickled okra, sliced into 1/4″ rounds
1 can red kidney beans, drained and rinsed
Salt and pepper to taste

Optional garnishes:

Shredded cheese
Sour cream
Green onions
Frito chips
Tortilla chips

Preparation: 

In a large sauce pot or Dutch oven, brown the ground beef and ground pork. Drain the grease from the pot. Next, add the onion and bell pepper and cook until tender, about 8-10 minutes. Add the minced garlic and cook until fragrant, about 2 minutes. Add the can Rotel, diced tomatoes, and tomato sauce. Fill each of these cans with water and add to the pot.

Next, add the tomato paste, chili powder, ground cumin, garlic powder, onion powder, bay leaf, and red pepper flakes. Bring the chili to a steady simmer and then lower the heat to medium-low and cook uncovered until the chili reduces to a thicker constancy, about 1 hour. Put a lid on the pot and cook for an additional hour.

During the last 30 minutes of cooking, add the pickled okra and drained and rinsed kidney beans. Season the chili with salt and pepper to taste. Garnish with desired toppings. Bon Appetit!

Recipe by Chef Jill McCoy | saltandpepper2taste.com

About The Author

Profile photo of Jill McCoy
Editorial Contributor/Recipe Developer

Jill is a Le Cordon Bleu Culinary Arts graduate who loves all things chocolate and wine.

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