Chili is a classic Super Bowl party food, but it can be so much more than just a simple dish. These 17 recipes will show you how to take chili to the next level with unique flavors and ingredients. You’ll find something that suits your taste, from spicy to mild, and everything in between.
Are you ready to score a touchdown with your Super Bowl party food? These chili recipes are game-changers, with exciting ingredients and flavor combinations that will make your guests cheer. Get ready to discover a whole new world of chili possibilities and take your party to the next level!
Classic Beef Chili Recipe
Hearty classic beef chili perfect for Super Bowl gatherings.
Ingredients
- 1 lb ground beef
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Instructions
- Brown the ground beef in a large pot over medium-high heat.
- Add the onion, garlic, and red bell pepper and cook until the vegetables are soft.
- Stir in the chili powder, cumin, and cayenne pepper and cook for 1 minute.
- Add the diced tomatoes, kidney beans, black beans, salt, and black pepper.
- Pour in the water and bring the mixture to a boil.
- Reduce the heat to low and simmer for 30 minutes.
- Serve hot and enjoy.
Spicy Chicken Chili
Spicy chicken chili blends flavors for a bold twist on traditional chili.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Chop the onion, garlic, and red bell pepper into small pieces.
- In a large pot, heat 2 tablespoons of oil over medium heat and sauté the chopped onion, garlic, and red bell pepper until tender.
- Add the chicken to the pot and cook until browned, about 5-7 minutes.
- Stir in the chili powder, cumin, and cayenne pepper and cook for 1 minute.
- Add the diced tomatoes, kidney beans, black beans, and chicken broth to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with desired toppings such as shredded cheese, sour cream, or diced onions.
Vegetarian Black Bean Chili
Hearty vegetarian chili made with black beans and flavorful spices.
Ingredients
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup vegetable broth
Instructions
- In a large pot, heat oil over medium heat.
- Add the onion, garlic, and red bell pepper, and cook until the vegetables are tender.
- Stir in chili powder, cumin, and paprika, and cook for 1 minute.
- Add the diced tomatoes, black beans, and vegetable broth, and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until the flavors have melded together.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh cilantro, if desired.
Slow Cooker Chili Con Carne
Hearty slow cooker chili con carne for a crowd.
Ingredients
- 1 lb ground beef
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 cup beef broth
- Salt and pepper
Instructions
- Brown the ground beef in a skillet over medium-high heat.
- Add the onion, garlic, and red bell pepper to the skillet and cook until the vegetables are soft.
- Stir in the chili powder, cumin, and cayenne pepper and cook for 1 minute.
- Transfer the mixture to a slow cooker.
- Add the diced tomatoes, kidney beans, black beans, and beef broth to the slow cooker.
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with chopped fresh cilantro or scallions if desired.
White Chili With Ground Turkey
Delicious and healthy white chili made with ground turkey.
Ingredients
- 1 lb ground turkey
- 1 large onion
- 3 cloves of garlic
- 1 can of cannellini beans
- 1 can of diced green chilies
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups of chicken broth
- 1/2 cup of half-and-half
- 1 cup of shredded Monterey Jack cheese
Instructions
- Brown the ground turkey in a large pot over medium-high heat, breaking it into small pieces as it cooks.
- Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
- Stir in the cumin, paprika, cayenne pepper, salt, and black pepper.
- Add the cannellini beans, diced green chilies, and chicken broth to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the half-and-half and cook for an additional 5 minutes.
- Taste and adjust the seasoning as needed.
- Serve the chili hot, topped with shredded Monterey Jack cheese.
Roasted Vegetable Chili
Roasted Vegetable Chili is a hearty and flavorful dish perfect for Super Bowl parties.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large bell peppers, chopped
- 2 large zucchinis, chopped
- 2 large tomatoes, chopped
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the onion, garlic, bell peppers, and zucchinis with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables in the oven for 30 minutes, or until tender.
- In a large pot, combine the roasted vegetables, chopped tomatoes, diced tomatoes, kidney beans, chili powder, and cumin.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to low and let the chili cook for 20 minutes, stirring occasionally.
- Season the chili with salt and pepper to taste.
- Serve the chili hot, garnished with chopped fresh herbs or scallions if desired.
Chili Verde With Pork and Green Chilies
Spicy and smoky chili verde with tender pork and green chilies.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 large onions, chopped
- 4-5 green chilies, roasted and chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add the pork and cook until browned on all sides, about 5-7 minutes.
- Remove the pork from the pot and set aside.
- Add the chopped onions to the pot and cook until they are softened and lightly browned.
- Add the garlic, cumin, oregano, cayenne pepper, salt, and black pepper to the pot and cook for 1 minute.
- Stir in the chopped green chilies and cook for an additional 2 minutes.
- Add the chicken broth to the pot and bring to a boil.
- Return the pork to the pot and reduce the heat to low.
- Simmer the chili, covered, for 2-3 hours or until the pork is tender.
- Stir in the chopped cilantro and serve hot.
Buffalo Chicken Chili
Spicy buffalo chicken chili perfect for game day gatherings.
Ingredients
- 1 lb boneless chicken breast
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can kidney beans
- 1 cup chicken broth
- 1/2 cup buffalo wing sauce
- Salt and pepper to taste
- Shredded cheddar cheese and chopped green onions for garnish
Instructions
- In a large pot, heat 2 tbsp of oil over medium-high heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Add the chicken to the pot and cook until browned, about 5-7 minutes.
- Add the chili powder, cumin, and cayenne pepper to the pot and stir to combine.
- Add the diced tomatoes, kidney beans, chicken broth, and buffalo wing sauce to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes.
- Season the chili with salt and pepper to taste.
- Serve hot, garnished with shredded cheddar cheese and chopped green onions.
Lentil and Mushroom Chili
Hearty lentil and mushroom chili for a crowd.
Ingredients
- 1 cup dried green or brown lentils
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Rinse the lentils and soak them in water for at least 30 minutes.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the sliced mushrooms and cook until they release their liquid and start to brown.
- Add the chili powder and ground cumin, and stir to combine.
- Add the diced tomatoes, salt, and pepper, and stir to combine.
- Add the soaked and drained lentils to the pot, and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
- Serve hot, garnished with chopped fresh herbs, if desired.
Smoky Bacon Chili
Smoky bacon adds depth to this hearty chili.
Ingredients
- 1 lb ground beef
- 6 slices of bacon
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 cup beef broth
- Salt and pepper
Instructions
- Cook the bacon in a large pot over medium heat until crispy.
- Remove the bacon from the pot and set aside.
- Add the ground beef to the pot and cook until browned.
- Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are tender.
- Add the chili powder, cumin, and cayenne pepper to the pot and cook for 1-2 minutes.
- Add the diced tomatoes, kidney beans, black beans, beef broth, and cooked bacon to the pot.
- Stir to combine and bring the mixture to a simmer.
- Reduce the heat to low and let the chili cook for at least 30 minutes.
- Season the chili with salt and pepper to taste.
- Serve hot.
Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a unique twist on traditional chili.
Ingredients
- 2 medium sweet potatoes
- 1 can black beans
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 cup vegetable broth
- Salt and pepper
Instructions
- Preheat oven to 400°F and roast sweet potatoes for 45 minutes.
- In a large pot, sauté onion, garlic, and red bell pepper in a little water until tender.
- Add chili powder, cumin, and cayenne pepper and cook for 1 minute.
- Stir in black beans, diced tomatoes, and roasted sweet potatoes.
- Add vegetable broth and bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs or scallions if desired.
Ground Turkey and Butternut Squash Chili
A hearty and nutritious chili made with ground turkey and butternut squash.
Ingredients
- 1 lb ground turkey
- 1 medium butternut squash
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash, then roast it in the oven for 30 minutes.
- In a large pot, cook the ground turkey over medium-high heat until browned.
- Add the diced onion, garlic, and red bell pepper to the pot and cook until the vegetables are tender.
- Stir in the chili powder, cumin, and cayenne pepper and cook for 1 minute.
- Add the roasted butternut squash, diced tomatoes, kidney beans, black beans, and chicken broth to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
- Season the chili with salt and pepper to taste.
- Serve hot and enjoy!
Chipotle Chicken Chili
Smoky chipotle peppers add depth to this spicy chicken chili.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium onions
- 3 chipotle peppers in adobo sauce
- 2 cloves of garlic
- 1 can diced tomatoes
- 1 can kidney beans
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat.
- Add the chicken and cook until browned, about 5-7 minutes.
- Add the onions and cook until they are translucent.
- Add the chipotle peppers, garlic, cumin, and chili powder, and cook for 1 minute.
- Stir in the diced tomatoes and kidney beans.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with desired toppings.
Vegan Chili With Quinoa and Black Beans
Vegan chili with quinoa and black beans, a hearty and nutritious Super Bowl dish.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups cooked black beans
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Rinse quinoa in a fine mesh strainer and cook according to package instructions.
- Heat olive oil in a large pot over medium heat and sauté the onion, garlic, and red bell pepper until tender.
- Add the cooked black beans, diced tomatoes, cumin, and chili powder to the pot and stir to combine.
- Add the cooked quinoa to the pot and season with salt and pepper to taste.
- Simmer the chili for 20-30 minutes, allowing the flavors to meld together.
- Serve the vegan chili hot, garnished with fresh herbs or a dollop of vegan sour cream, if desired.
Chili Colorado With Beef and Red Chilies
Spicy Chili Colorado with tender beef and red chilies.
Ingredients
- 2 lbs beef, cut into bite-sized pieces
- 4-6 dried red chilies
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 2 cups beef broth
- 1 can diced tomatoes
Instructions
- Roast the dried red chilies in a 350°F oven for 10 minutes, then stem and seed them.
- Grind the roasted chilies into a fine paste using a blender or food processor.
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the beef to the pot and cook until browned, about 5 minutes.
- Add the onion and garlic to the pot and cook until the onion is translucent.
- Stir in the cumin, paprika, salt, and pepper, and cook for 1 minute.
- Add the chili paste, beef broth, and diced tomatoes to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 hours.
- Serve the chili hot, garnished with fresh cilantro or scallions, if desired.
Italian Sausage and White Bean Chili
Hearty Italian sausage and white bean chili perfect for game day.
Ingredients
- 1 pound Italian sausage
- 1 medium onion
- 3 cloves garlic
- 1 can diced tomatoes
- 1 can cannellini beans
- 1 can kidney beans
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Italian sausage in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
- Add the onion and garlic to the pot and cook until the onion is translucent.
- Stir in the diced tomatoes, cannellini beans, kidney beans, chicken broth, tomato paste, and dried oregano.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Season the chili with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley or basil if desired.
Jalapeno Popper Chili
Spicy and creamy chili filled with jalapeno popper flavor.
Ingredients
- 1 lb ground beef
- 1 large onion
- 3 cloves of garlic
- 2 cups of chicken broth
- 1 can of diced tomatoes
- 1 cup of cream cheese
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped jalapenos
- 1 tsp of cumin
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces as it cooks.
- Add the onion and garlic to the pot and cook until the onion is translucent.
- Stir in the cumin and cook for 1 minute.
- Add the chicken broth, diced tomatoes, and chopped jalapenos to the pot, bringing the mixture to a boil.
- Reduce the heat to low and let the chili simmer for 30 minutes.
- Stir in the cream cheese until it is fully incorporated and the chili is creamy.
- Add the shredded cheddar cheese to the pot and stir until it is fully melted.
- Season the chili with salt and pepper to taste, then serve hot.
Conclusion
You’ve scored a touchdown with these 17 Super Bowl chili recipes, which shine like diamonds in a treasure chest, offering a variety of flavors to tantalize your taste buds, from classic beef to spicy vegetarian options, making your game day gathering a culinary success.