3 Delicious Chili Recipes You Need to Make This Football Season

As you prepare for the first tailgates and football parties of the season, consider making these delicious chili recipes for your guests.

Chili is a great fall dish because it’s hot, and one pot can feed a lot of hungry people. But keep in mind, good chili takes some time to make. Be sure cook your batch several hours in advance of your football gathering. Besides, it’s always better to let the flavors meld overnight anyway.

Here are three very diverse chili recipes that are sure to satisfy any taste preference.

Bob Plager’s Pools Brew Chili (Texas Chili)


Being from Texas, the first thing I think of when I think of chili is Terlingua. The tiny West Texas ghost town becomes a boomtown every November for the International Championship Chili Cookoff. The following recipe comes from Terlingua champion Bob Plager, who also won the International Chili Society’s World Championship two years in a row. Plager’s Pool’s Brew Chili recipe comes from years of experience, trial and error from the Texas native’s kitchen. Without further ado, here’s the recipe (from A Bowl of Red):


  • 2 pounds chuck tender roast, trimmed of fat and gristle and cut into small cubes
  • Vegetable shortening, such as Crisco, for browning meat
  • 1 14-ounce can beef broth
  • 1 14-ounce can chicken broth
  • 1 8-ounce can tomato sauce
  • 2 pitted dry-pack prunes
  • Water if required

Spice mix 1:

  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons beef granules
  • 1 teaspoon chicken granules
  • ½ teaspoon salt
  • 1 tablespoon chili powder

Spice mix 2:

  • 2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 4 tablespoons chili powder

Spice mix 3:

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt to taste


  1. In a heavy medium-sized pot, brown the meat in the Crisco oil. Drain off the meat drippings in a colander, and rinse the meat with water.
  2. Add beef and chicken broths, tomato sauce, prunes, and the first spice mix.
  3. Bring to a boil, lower heat, cover the pot, and cook approximately 2 hours. (Remove the prunes after the first hour or they may explode.) Add water if needed.
  4. Cook mixture longer if the meat is not yet tender. 30 minutes before serving, add the second spice mix and cook over low heat.
  5. 15 minutes before turn-in (or before serving), add the third spice mix and continue cooking over low heat.
  6. Add seasoning salt and Tabasco to taste, and serve hot.

The Best Chili on Earth

Because proper Texas chili doesn’t have beans, and some folks like beans in their chili, bean aficionados might want to check out Pip & Ebby’s recipe for the “Best Chili on Earth”. This chili recipe comes from Wisconsin food blogger Megan Porta, and who knows cold weather food better than someone from a snowy place like Wisconsin? So check out this Pip & Ebby recipe if you’re in the mood for some red chili with beans.


  • 2 pounds ground beef, turkey or venison
  • 4 tablespoons extra-virgin olive oil
  • 1 yellow or white onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1/4 teaspoon cayenne pepper
  • 46-oz. can tomato juice
  • 28-oz. can diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheese and sour cream, for topping


  1. In a large skillet, brown ground meat over medium-high heat.
  2. Strain off the grease and transfer the meat to a bowl, but do not clean the grease from the skillet.
  3. Add olive oil to the skillet on medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers.
  4. Cook, stirring occasionally, until the onions are soft (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
  5. Add cooked meat to the skillet. Add tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans.
  6. Bring mixture to a boil, then simmer on medium-low for 2 hours.
  7. Serve warm with cheese and sour cream if preferred.

White Chicken Chili

For something completely different, yet still undeniably delicious, try white chicken chili. This recipe was submitted to Gooseberry Patch by Andrea Pocreva of San Antonio, Texas, and it is incredible. Where most chili recipes are red, this one, as the name implies, is white, owing to the fact that the base is mainly sour cream. Another way this chili differs from the norm is that the main protein isn’t beef or venison, it’s chicken. Add in green chilis and you’ve got a unique recipe that will have all your guests clamoring for the recipe.


  • 2 onions, chopped
  • 1 T. olive oil
  • 6 c. chicken broth
  • 6 15-1/2 oz. cans Great Northern beans, drained and rinsed
  • 3 5-oz. cans chicken, drained
  • 2 4-oz. cans diced green chiles
  • 2 t. ground cumin
  • 1 t. garlic powder
  • 1-1/2 t. dried oregano
  • 1/4 t. white pepper
  • 12-oz. container sour cream
  • 3 c. shredded Monterey Jack cheese


  1. In a large pot over medium heat, sauté onions in oil until tender.
  2. Stir in remaining ingredients, withholding sour cream and cheese.
  3. Simmer for 30 minutes and stir frequently, until heated through.
  4. Shortly before serving, add sour cream and cheese. Stir until cheese is melted.

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3 Delicious Chili Recipes You Need to Make This Football Season