Game Day

16 Chili Recipes to Satisfy Every Game Day Guest

January 25, 2016

Chili was a serious point of contention in my household. It took my beef-averse sister years to convince my dad to switch to chicken; my mom prefers fewer beans and more peppers. And no one but me likes my version with smoked paprika. My family’s chili issues are a sort of microcosm of the larger chili-eating world: There’s the Texas crew, who insist beans and tomatoes should stay far away. There are those that swear by bison, lamb, and other non-traditional (for some) cuts of meat. There are those, of course, who want no meat involved at all.

Yet we all seem to agree that chili—whatever “chili” means to us—is something we’re quite willing to enjoy on a weekly basis all winter long, especially around the end of football season. These 16 recipes aim to satisfy all your game day guests, whatever chili team they root for:

Team Traditionalist:

Team Adventurous:

Team Bean-Free (aka The Texans):

Team Meat-Free:

What chili team are you on? Tell us in the comments!

See what other Food52 readers are saying.

  • Edward
  • lylebama
  • GsR
  • Annie Crabill
    Annie Crabill
  • redmoxie
Annie Crabill

Written by: Annie Crabill


Edward January 31, 2016
Most of these are , I am sure, wonderful stews, they are not Chili. Please do not defame the state food of Texas by calling them Chili, THEY ARE NOT! Chili does not have beans, pork, turkey and Cajun sausage as an ingredient.
lylebama January 31, 2016
KMartinelli's best ever turkey chile really is the best ever. It freezes well too so you need never be without it.
GsR January 25, 2016
Texas chilie, with no beans, no tomatoes, no junk is the only real chilie. Everything else needs an adjative to modify the imitation product. To repeat because it seems people, especially in such benighted places as not Texas, think chilie has beans, tomatoes, spaghetti, and all other manner of bizarre additives. Enjoy that swill if you choose, but it's just not chilie. Remember words actually mean someting.
Annie C. January 26, 2016
We'd love to know your go-to recipe!
redmoxie January 27, 2016