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Need to feed a crowd for game day? A hearty batch of chili is always a crowd pleaser, and it’s easy on the wallet. Add some cornbread or tortilla chips for a cozy winter meal that’s perfect for football season.


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large white onion, diced
  • 1 green bell pepper, diced
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 3 16-oz cans of your choice of beans, (such as kidney, chilli and pinto).
  • 3 cloves garlic, finely chopped
  • 1 jalapeno pepper, (remove seeds for less heat), diced
  • 2 tablespoons chilli powder
  • 2 tablespoons tomato paste
  • 1 28-oz. can fire-roasted diced tomatoes
  • 2 cups chicken broth
  • Salt and pepper


  1. Place a large pot over medium heat. Add meat and cook, breaking up with the back of a spoon, until cooked through. Using a slotted spoon, transfer meat onto paper towels and allow to drain. Discard all but 1 tablespoon of fat from the pan.
  2. Return the pot to medium heat. Add onions, garlic, peppers, salt and pepper; cook until onions are soft and translucent. Add chili powder and tomato paste; cook until fragrant, about 2 minutes.
  3. Add tomatoes, undrained beans, broth and cooked meat. Bring to a boil, then reduce heat to a simmer, partially covered, until slightly thickened, about 30 minutes. Season to taste with salt and pepper and/or other preferred seasonings.

Servings: 6+