Mary’s Celebratory Giants Game Night Chili
- 20m Prep Time
- 6h Cook Time
- 6h Ready In
A hearty chili made with ground beef, sausage, and turkey, slow-cooked with tomatoes, beans, and spices. Perfect for game day gatherings.
Ingredients
- 4 lbs ground beef
- 1 lb ground sausage
- 1 lb ground turkey
- salt
- black pepper
- chili powder
- 1 crushed tomatoes
- 2 diced tomatoes with jalapeño and onion
- 1 small onion diced
- 1 beer
- 4 assorted red and black beans rinsed thoroughly
- cumin
- garlic
- cinnamon
- crushed red pepper
- seasoned bread crumbs
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72.5 mg
- Iron: 4.37 mg
- Magnesium: 57.8 mg
- Phosphorus: 354 mg
- Potassium: 768 mg
- Zinc: 7.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 lbs ground beef
- 1 lb ground sausage
- 1 lb ground turkey
- salt
- black pepper
- chili powder
- 1 crushed tomatoes
- 2 diced tomatoes with jalapeño and onion
- 1 beer
- cumin
- garlic
- cinnamon
- crushed red pepper
- seasoned bread crumbs
Prepare
- Dice 1 small onion
- 4 assorted red and black beans, rinsed thoroughly
Let's Cook
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Step 1.
Preheat a large slow cooker according to the manufacturer's instructions.
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Step 2.
Sauté the ground beef, sausage, and turkey in batches in a large skillet over medium-high heat, seasoning each batch with salt, black pepper, and chili powder to taste. Cook until browned, about 5-7 minutes per batch, breaking up the meat with a spoon. Do not overcrowd the pan to ensure browning rather than steaming.
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Step 3.
After browning the last batch of meat, drain most of the fat from the skillet, leaving about 1 tablespoon. Add the diced onion and sauté over medium heat until softened, about 3-4 minutes. Pour in a small amount of the beer (about 1/4 cup) and scrape up any browned bits from the bottom of the pan to deglaze.
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Step 4.
Transfer all the cooked meat, sautéed onions, crushed tomatoes, diced tomatoes with jalapeño and onion, and the rinsed beans to the slow cooker. Add the remaining beer (about 3/4 cup), 2 teaspoons chili powder, 1 teaspoon cumin, a very small pinch of cinnamon, a shake or two of garlic powder, and black pepper to taste. Stir well to combine.
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Step 5.
Cover and cook on high for 4 hours. After 4 hours, stir the chili well. Reduce the slow cooker setting to low. Taste and adjust seasoning with additional salt, pepper, chili powder, or a few crushed red pepper flakes if desired.
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Step 6.
Let the chili cook on low for 2 more hours. After 2 hours, turn off the slow cooker or set to warm until ready to serve. If the chili is too liquid, stir in a scant amount of seasoned bread crumbs to thicken.
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Step 7.
Serve the chili in bowls with bowls of shredded cheddar cheese, sliced red onion, sour cream, and warm tortilla chips on the side.