Big Game Party Recipes

recipe photo

Here are the winning recipes from our Pottery Barn Chili Cook–off Contest! With so many great entries, we had a tie in the traditional meat category — but think we've got something for everyone. Enjoy!

Mike's Chili

Ingredients:

  • 1 lb ground beef or ground turkey or ground buffalo
  • ½ lb Sirloin or tenderloin, cut in small cubes
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cans kidney beans, drained
  • 1 ½ jalapeno peppers, seeded and chopped
  • 4 tomatoes, seeded and chopped
  • 1 can diced tomatoes (15 oz.)
  • 2 cans tomato paste (6 oz.)
  • 12 oz dark beer
  • 1 cup vegetable broth
  • 1⁄3 cup packed brown sugar
  • 2 – 2 ½ tablespoon chili powder
  • 1 – 1 ¼ teaspoon ground cumin
  • 2 teaspoons cocoa powder
  • 1 teaspoon ground oregano
  • 1 ½ teaspoons fresh coriander (or cilantro)
  • 1 ½ teaspoons cayenne pepper
  • Pinch of salt and pepper
  • Water or beer to taste

Preparation:

  • Heat olive oil in heavy skillet. Add garlic, onions and meat, and brown. Drain well.
  • Transfer the meat to a large pot. Add beer, broth, chopped tomatoes, and tomato paste.
  • Mix well and add all spices along with peppers. Stir well and heat to a rolling boil. Reduce heat to medium low and simmer for 1 hour and 45 minutes. Add beans about 45 minutes before serving.

Jodi's Buffalo Chicken Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 pounds ground chicken breast
  • 2 garlic cloves, pressed or minced
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • Salt and freshly ground pepper
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 6 oz. lager beer
  • ¼ cup cayenne pepper hot sauce
  • One 15–oz. can tomato sauce + one 8–oz. can tomato sauce
  • One 15–oz. can white beans (cannellini), drained
  • 3/4 cup crumbled blue cheese (about 4 oz.)

Preparation:

  • In a medium/large Dutch oven, heat olive oil and butter; let melt. Add chicken and cook, breaking it up, for about 6 minutes.
  • Add garlic, onion, carrots and jalapenos. Season with salt and pepper; add cumin and coriander, and cook for 5 minutes.
  • Add beer and stir, scraping the bottom of the pan. Cook over medium heat for 3 minutes (to reduce the beer a bit). Stir in hot sauce, tomato sauce and beans. Reduce heat to low and simmer for 15 minutes. Serve with crumbled blue cheese.

Sarah's Vegetarian Chili

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 medium onions, peeled and diced
  • 4 large garlic cloves, peeled and minced
  • 2 cups canned red kidney beans, drained and rinsed
  • 2 cups canned black beans, drained and rinsed
  • 2 cups canned cannellini or other white beans, drained and rinsed
  • 1 red bell pepper, cored, seeded and chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 cups frozen corn
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes (or more to taste)
  • 2 tablespoons of red chili powder (or more to taste)
  • ¼ teaspoon cayenne pepper
  • 1 28 oz. can diced tomatoes
  • 1 28 oz. can tomato sauce
  • Salt and pepper to taste

Preparation:

  • Heat the oil in a large Dutch oven over medium heat. Add the diced onion and saute for 5–7 minutes. Add the garlic and cook another minute. Add the chopped green and red bell peppers, and the frozen corn. Allow to cook another 3–5 minutes.
  • Add all spices and stir to mix well. Add diced tomatoes and tomato sauce, and stir. Add salt and fresh ground black pepper to taste.
  • Add the 3 different types of beans, and allow to cook uncovered for 30 minutes, over low heat, stirring occasionally. If it begins to stick slightly, add ½ cup water and stir. Cover the pot and cook another 30 minutes, again over low heat, and stir occasionally.
  • Add more salt and pepper, or more chili powder/red pepper flakes to taste. Serve with grated Monterey pepper jack cheese, or grated cheddar cheese, and warm cornbread.

Cindy's Traditional Meat Chili

Ingredients:

  • 2 tablespoons olive oil
  • 2 lb sirloin, cut into 1 in cubes
  • 2 lb lean ground beef
  • 6 oz. chorizo (casing removed)
  • 1 lg onion, coarsely chopped
  • ¼ c chili powder
  • 1 T garlic salt
  • 2 teaspoons cumin
  • 1 teaspoon dried basil
  • 3 cans beef broth (14.5 oz.)
  • 2 cans whole tomatoes, drained (15 oz.)
  • 1 cup cilantro chopped
  • 3 bay leaves
  • 2 jalapenos finely chopped
  • 2 tablespoons yellow cornmeal
  • Salt and pepper to taste

Preparation:

  • In a large stockpot brown sirloin in oil.
  • Remove sirloin with slotted spoon. Add ground chorizo, ground beef and onion. Break up meat with back of spoon and cook thoroughly.
  • Return sirloin to pot and add remaining ingredients. Bring to a boil. Reduce heat and simmer for 2 hours. Stir occasionally, breaking up tomatoes. Remove bay leaf before serving.
  • Garnish with cheddar cheese and/or sour cream.