Chili Power: A Game-day Recipe
Author: Jon Bennion, Montana Free Press
This article written by Jon Bennion was originally published in the Montana Free Press on January 28, 2025. It is published here courtesy of the Montana Free Press.
https://montanafreepress.org/2025/01/27/a-game-day-chili-recipe-that-scores-year-round/?utm_medium=email
Chili power
A game-day recipe that scores year-round.
A good bowl of chili can be enjoyed as a main course or side dish year-round, but it’s an especially apt accompaniment to February’s Super Bowl, deployed as a game-day topping on hot dogs and fries or in a chili cheese dip with tortilla chips. Whatever time of year, chili is one of the quintessential comfort foods of the West. The good news is it doesn’t have to be complicated.
This particular chili recipe is one of the simplest and most versatile you’ll find. I make a big batch and then freeze it in 2-meal portions for nights when real cooking just isn’t feasible. It’s designed for a saucy consistency good for pouring over baked potatoes or Mexican haystacks, but you can easily make it the main event by adding your favorite beans and toppings. This base will give you plenty of options for the big game.
Making this chili is very easy. The most important part is tracking down a variety of different chili powders that can bring a diversity of flavors and heat levels. Different chili powders can add spice, subtle fruitiness, smokiness and much more, which is why I picked the three in this recipe.
The generic “chili powder” shaker that’s been sitting in your cupboard for the last five years needs to go. Throw it away. You can usually find the chili powders I recommend in the spice aisle at your grocery store, or with the Hispanic ingredients. If your store doesn’t carry them, order online.
The three chili powders in this recipe add up to a delicious trio of qualities. The ancho chili powder is mild and brings a bit of sweetness and a deep, earthy flavor. The California chili is a bit warmer, with a slight fruitiness and an amazing red color. The chipotle chili powder has more heat and an unmistakable smoky flavor. You can add a fourth (cayenne pepper) if you like your chili even spicier.
The technique of using a potato masher to break down your meat lends itself well if you plan to use the chili as more of a sauce. I prefer the finer meat texture this process produces, but if you prefer chunky, you can use the masher as little as you like.
This chili is also a great way to use ground game meat. There are only so many backstraps and tenderloins until you have to start finding uses for the ground meat.
Make a big batch and then freeze it in portions. Your Super Bowl Sunday will be even more restful when you can just pull this chili out of the freezer and warm it up.
CHILI RECIPE
3 lbs ground beef or game meat
4 cups finely chopped onion (about 2 medium onions)
3 tbsp vegetable oil
4 tbsp tomato paste
3 tablespoons ancho chili powder
2 tablespoons California chili powder
1 tablespoon chipotle chili powder
1 tablespoon cumin
1/2 teaspoon dried oregano
1 1/2 tsp kosher salt
1 tsp cracked black pepper
1 15 oz. can tomato sauce
2 14.5 oz. cans low-sodium beef broth
1 cup water
optional: 1/2 tsp cayenne pepper
Chop your onions and cube the ground meat to help break it down before it gets cooked. In a large Dutch oven, sauté your onions with the vegetable oil on medium heat. Stir every minute or so to sweat the onions. Five minutes later, add your beef and stir to incorporate with the onions. Continue to stir every few minutes.
When the meat is browned, use a potato masher to smash the meat into smaller pieces. Do this for a minute or two, breaking down any large chunks. Getting your ground beef very fine will help if you plan to use your chili as a sauce for chili dogs, nachos or a baked potato.
Add the tomato paste and stir to incorporate. Cook for three minutes. Add chili powders, cumin, oregano, salt and pepper and cook for another three minutes. You can continue to use the potato masher to keep the meat from clumping.
Add the tomato sauce, beef broth and water and bring to a simmer. Turn the heat to low and cook for 45-60 minutes, stirring every 5-10 minutes. This simmer will tenderize the meat and reduce the liquid. You can skim the fat from the top if you like.
Once reduced, taste the chili for salt, pepper, flavor and spice. Adjust according to your preferences. If you want spicier chili, add 1/2 tsp cayenne now and stir. Portion into freezer-safe containers that make sense for your family. When you reheat, do so on low heat with a lid on your pot. You can add a few tablespoons of water to ensure it doesn’t reduce too much more.
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PhotoCredit: Jon Bennion, Montana Free Press
Image 1 Caption: Wide Open Table Logo
Image 2 Caption: Warm Bowl of Chili on a cold day
