Game Day Chili is an easy beef chili recipe made with ground beef, two kinds of beans, tomatoes, and the perfect amount of spice. Whether you make it on the stovetop or in the slow cooker, this family favorite is perfect for football parties, game day gatherings, or an easy dinner!
Are you a "beans in your chili" kind of person? Hopefully you answered yes because this Game Day Chili recipe has two kinds! Ground beef, chili beans, kidney beans, tomatoes, and classic chili seasoning come together for an easy dinner that always hits the spot. It's one of my favorite recipes to make for college football Saturdays, Super Bowl Sunday, or when we have friends over to watch the game. Serve it with my loaded cornbread or knock your socks off cornbread for the perfect game day meal!
Quick Look: Game Day Chili
- Taste: Tomato-based beef chili with classic chili seasoning and adjustable heat.
- Texture: Thick and chunky with ground beef, chili beans and kidney beans.
- Total Time: 1 hour 10 minutes
- Servings: 8
- Method: Stovetop with a slow cooker option
- Skill Level: Easy
- Best For: Football parties, game day gatherings, cold-weather dinners and make-ahead meals
- Secret Ingredient: V-8 tomato juice adds extra tomato flavor without needing tomato sauce or paste.
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Add me as a trusted Google source.I made this for my family last night and it was a huge hit! Very flavorful! Will definitely be making this an addition to our family's favorite recipes!
Ingredient Notes
See printable recipe card below for full ingredients and step by step directions.
- Mexican Tomatoes: Use Rotel or canned diced tomatoes with green chilies. Do not drain since the juices add flavor and liquid to the chili.
- Chili Beans: I use canned Bush's chili beans, which are already seasoned. Do not drain these before adding them to the pot.
- Kidney Beans: I use red kidney beans for the second type of bean. Drain and rinse before adding them to the chili.
- McCormick Chili Seasoning: Using seasoning packets keeps this chili recipe quick and gives it plenty of classic chili flavor without measuring out individual spices. Choose mild or spicy depending on how much heat you prefer.
- V-8 Tomato Juice: This is my secret ingredient! It adds extra tomato flavor and gives the chili the right consistency without needing tomato sauce or tomato paste. You can adjust the amount slightly depending on how thick you like your chili.
Variations & Substitutions
- Swap the ground beef: Ground turkey or ground chicken can be used in place of the beef for a lighter option.
- Change up the beans: Swap the kidney or chili beans for pinto beans or black beans if that's what you have in your pantry.
- Add bell peppers: Add more vegetables by sautéing diced green bell pepper or red bell pepper with the onion and ground beef for extra flavor and texture.
- Adjust the heat: For a spicier chili, add diced jalapeño, green chiles, poblano pepper, red pepper flakes, or a splash of hot sauce. For a milder version, use mild Rotel and mild chili seasoning.
How to Make Game Day Chili
Step 1. Add the ground beef and diced yellow onion to a large Dutch oven over medium-high heat. Cook for about 5 minutes, breaking the beef apart as it cooks, until browned and the onion begins to soften. Drain the excess fat, then season with salt and black pepper to taste.
Step 2. Add the chili beans and drained red kidney beans to the pot and stir to combine.
Step 3. Add the Mexican tomatoes with their juices and the chili seasoning to the pot. Stir to combine.
Step 4. Pour in the V-8 tomato juice and stir to combine.
Step 5. Reduce to medium-low heat and simmer for about 45-55 minutes, stirring occasionally.
Step 6. Spoon the chili into bowls and add your favorite toppings such as shredded cheddar cheese, Fritos or corn chips, diced onion, and sour cream. Serve warm and enjoy!
How to Make Slow Cooker Beef Chili
This Game Day Chili can easily be made in the slow cooker, making it a great option when you want to prep everything earlier in the day. While the chili cooks, whip up a batch of my Stuffed Jalapenos for an easy game day appetizer to serve alongside it.
- Brown the ground beef and diced onion in a skillet over medium-high heat. Drain the excess fat and season with salt and pepper.
- Transfer the beef and onion to the slow cooker. Add the chili beans, drained kidney beans, tomatoes with their juices, chili seasoning, and V-8 tomato juice. Stir to combine.
- Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir before serving and adjust the seasoning or V-8 tomato juice to taste.
Topping Ideas
Set out a few toppings and let everyone build their own bowl of chili!
- Shredded cheese: Cheddar is my favorite, but Monterey Jack or a Mexican blend works too.
- Sour cream: Adds a cool, creamy finish, especially if you make the chili spicy.
- Fritos or tortilla chips: Sprinkle them on top for a salty crunch. If you love the Fritos and chili combination, try my Crockpot Chili Frito Pie next!
- Green onions: Add sliced green onions for a fresh pop of flavor.
- Diced onion: Perfect if you like a little extra onion flavor and crunch.
- Crumbled bacon: Because bacon makes everything better, right?!
Serving this for a party? Add my Jalapeno Popper Dip to the table for another easy game day favorite.
Storage, Freezing & Make Ahead
- Leftovers: Let the chili cool, then store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Once completely cooled, transfer the chili to a freezer-safe container or bag. Remove as much air as possible and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftover chili in a pot over medium heat, stirring occasionally, until heated through. Individual servings can also be reheated in the microwave.
- Make ahead: This chili is a great make-ahead option for game day! Prepare it 1-2 days in advance, store covered in the refrigerator, then reheat before your guests arrive.
Serving Suggestions
This chili is plenty filling on its own, but a few easy sides can turn it into the perfect game day meal:
- Green Chile Cornbread Muffins: A great chili side with green chiles and plenty of flavor.
- Pull Apart Garlic Bread: Soft, buttery garlic bread that's perfect for pulling apart and dipping into your bowl.
- Southern Hush Puppies: Crispy on the outside with a tender cornbread center.
- Easy Beer Bread: An easy homemade bread everyone can tear into and enjoy.
- Homemade Crusty Bread: Perfect for dipping right into the chili.
Game Day Chili Recipe FAQs
Yes. Fresh diced tomatoes can be used, but canned Mexican tomatoes add more flavor and liquid. If using fresh tomatoes, you may need a little extra V-8 to get the consistency you prefer.
Let the chili simmer uncovered a little longer so some of the liquid can cook off. Stir occasionally and keep an eye on the consistency as it thickens.
More Game Day Recipes To Try
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Game Day Chili
Ingredients
- 3 lb ground beef
- 1 medium yellow onion diced
- Salt and black pepper to taste
- 1 (15 oz) can Mexican-style tomatoes or Rotel undrained
- 1 (15 oz) can chili beans undrained
- 2 (15 oz) cans red kidney beans drained and rinsed
- 3 packets McCormick chili seasoning
- 36 oz V-8 tomato juice plus more as needed
Instructions
- Add the ground beef and diced yellow onion to a large Dutch oven over medium-high heat. Cook for about 5 minutes, breaking the beef apart as it cooks, until browned and the onion begins to soften.
- Drain the excess fat, then season with salt and black pepper to taste.
- Add the chili beans and drained red kidney beans to the pot and stir to combine.
- Add the Mexican tomatoes with their juices and chili seasoning. Stir to combine.
- Pour in the V-8 tomato juice and stir well.
- Reduce to medium-low heat and simmer for about 45-55 minutes, stirring occasionally.
- Spoon into bowls and serve with your favorite toppings such as shredded cheddar cheese, Fritos or tortilla chips, diced onion, and sour cream.
Notes
- Slow Cooker: Brown the ground beef and onion first, then drain the excess fat. Transfer to the slow cooker with the remaining ingredients. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Consistency: Add additional V-8 tomato juice if you prefer a thinner chili.
- Spice Level: Use mild or spicy Rotel and chili seasoning to easily adjust the heat.
- Toppings: Cheddar cheese, sour cream, diced or green onions, Fritos, tortilla chips, and crumbled bacon are all great options.
Nutrition
Mary says
Awesome ,thanks. I figured that was the case,but wanted to be sure 😁
Kristin says
Hope you enjoy! Let me know if you try it!
Mary Jarvis says
Crazy question, what are “ chili “ beans? Pinto beans, cannellini beans, pink beans,garbanzo beans ?
Thanks
Kristin says
You’ll find them typically in the same section as the beans you listed, but they are beans that have been seasoned with chili spices. I buy the brand Bush’s and it has chili peppers and garlic seasoned with the beans! Hope that helps!
Tracie says
In this recipe do you drain the rotel or use juices too?
Kristin says
Nope, no need to drain, use the juice! Enjoy!
Melba Amaya says
How many servings is this recipe?
Kristin says
About 8 servings per batch
Sharon Hemmingsen says
I have read where people smash their beans to get the flavor because they don’t like the beans. I use a can of refried beans in my Chili. You have the beans without the look of the beans. It also helps to thicken up the Chili.
Kristin says
That’s a great idea! Thanks!
Linda Mc says
Your recipe calls for Ground Beef. In your comments below the recipe you state that this can be made in a slow cooker. Then you proceed to say you can cook the Turkey & Onions first. I take it that you can use either for this recipe.
Kristin says
Whoops, sorry! Yes, turkey or beef work in this recipe, I have used both so its preference. As for slow cooker, just cook the meat prior to putting ingredients into slow cooker! Enjoy!
Diane says
Looks delicious! We love beans in chili too! One question though, are the beans not drained?
Kristin says
Whoops, sorry for not including that. The kidney beans are drained, the chili beans are not! Enjoy!
Molly says
I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!
Sandi Christian says
My husband doesn’t like chili w/ beans either and what I’ve discovered is smashing the beans instead of leaving them whole. Still get all the added protein, and flavor from the beans 🙂
Kristin and Adriana says
Great idea!!! Thanks 🙂
Jill Johnson says
You can also use refried beans instead.
Anonymous says
You can make it without the beans right?
Kristin and Adriana says
Yes 🙂
Just cut down on the liquid a bit 🙂
Dulce Reyes says
Hi! What did you use for the can of “Mexican tomatoes”? Do you mean the Rotel brand of tomatoes with green chilies? Also what are the sizes of the cans in this recipe? It looks great and I’d love to try it for this Sunday’s football gathering. Thank you!
Kristin, Adriana, and Marissa says
Hi!!! Yes, we use Rotel if wanting a kick to our chili, or we change it up and use Garlic/Oregano seasoned tomatoes if wanting it a bit more mild. As for sizes of cans, we use the standard 15 oz cans 🙂
Kristin, Adriana, and Marissa says
Oops, meant garlic/onion tomatoes 🙂
Holly Kullgren says
I made this for my family last night and it was a huge hit! Very flavorful! Will definitely be making this an addition to our family’s favorite recipes!