We had a group over for the Clemson/FSU game the other night and I told everyone I would cook the main dish. I was hoping to find a recipe that people would eat as well as one that would allow me to spend time with friends rather then in the kitchen the entire time. My girl Sunny Anderson shared her amazing Game Day Chili recipe and it was a huge hit. Besides it being easy it fed a large crowd and gave Will and I leftovers for the next couple of days. The recipe is posted below as well as my version of a unique leftover dinner with the chili.
*for recipe and video click above link
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 1 jalapeno, seeded and chopped
- 1 pound uncooked or fresh Mexican chorizo (about 4 links)
- 2 cloves garlic, sliced
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 Tbsp chili powder
- 1 tsp dried thyme
- 1 tsp Hungarian or hot paprika
- 1 tsp red pepper flakes
- 4 Roma tomatoes, seeded and chopped
- 2 Tbsp tomato paste
- 2 pounds ground turkey
- 2 tsp gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)
- 2 cups chicken stock
- 1 Tbsp hot sauce (recommended: Frank’s Red Hot)
- 1 (3-inch) cinnamon stick
- Freshly ground black pepper
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained (I omitted)
Possible garnishes: 1 (8-ounce) container sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped
In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar. (We used fresh chopped tomatoes, jalapenos, red onions, blue corn tortilla chips, and cheddar cheese)
Cook’s Note: If making the chili a day in advance, reheat the chili and add the beans 30 minutes before serving. Store the blue corn tortilla chips in an airtight container or plastic bag.
Game Day Chili Leftovers
- 6 eggs
- 1 Tbsp butter
- 2 Tbsp low fat milk
- leftover toppings: chopped onions, tomatoes, shredded cheese
Melt butter in large skillet. Add onions and tomatoes and cook until tender. Add leftover chili and heat through. While onions and tomatoes are cooking blend eggs, milk, and a little salt to make your scramble mixture. Pour over chili and let cook. Pull sides to the middle and let liquid surround (just like you were making scrambled eggs). Break up with spoon and make sure all egg is cooked through. Crush up blue corn tortilla chips and place in bottom of bowl. Add egg/chili mixture and top with cheese, jalapenos, and salsa of your choice. Enjoy!