Jim's Super Bowl Chili

Great recipe for Jim's Super Bowl Chili - Hot and tasty - Eleven chili contest winner.

Rated 4.8 / 5 based on 118 reviews

Prep Time: 35 min
Total Time: 235 min
Yield: 8 Serving

Jim's Super Bowl Chili

Jim's Super Bowl Chili


  • 2 1/2 lbs cubed ground beef
  • 1 1/2 lbs cubed ground pork
  • 1 medium sized onion - diced
  • 1 garlic clive - fine diced
  • 1 16 oz can diced tomatoes
  • 1 tbsp Crisco shortening / olive oil
  • water to cover

1st Spices

  • 2 tsp mild American paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Knorr beef flavor bouillon cube
  • 1 Knorr chicken flavor bouillon cube
  • 2 tsp New Mexico Light chili powder
  • 1 tsp New Mexico Dark chili pepper

2nd Spices

  • 3 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp New Mexico Light chili powder
  • 1 tsp New Mexico Dark chili pepper

3rd Spices

  • 2 tsp Texas style chili powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • TABASCO Original Sauce or TABASCO Chipotle Sauce (as needed for heat)


  1. Measure out spices into three separate bowls

  2. Add 1/2 the ground beef to a heavy pot and brown. Pour into holding bowl.

  3. Add 1/2 the ground beef to same pot and brown. Pour into holding bowl.

  4. Add ground pork to a same pot and brown. Pour into holding bowl.

  5. Add chopped onions and olive oil to same pot and brown.

  6. Add beef, pork, diced tomatoes and 1st Spices to onions - stir.

  7. Add water to cover meat.

  8. Simmer over low heat for 2 hours

  9. ** Delay 1 ** (Or Start of Game)

  10. Add 2rd Spices - stir. Add water as needed to cover meat.

  11. Simmer over low heat for 45 minutes.

  12. ** Delay 2 **

  13. 15 minutes before serving (at half-time), add 3rd Spices. Adding water only if needed.

  14. Simmer over low heat for 15 minutes.

  15. Serving -- Ready for Half-time

  16. Add shreaded cheese, chopped red onion, corn chips or tortillas.

  17. Add salt for taste as needed.

  18. Add Tobacco sauce for additional heat.


Heavily brown beef on one side without stirring it then stir up . The brown crystallization that is formed is what adds the great beef taste to the chili.

Delay 1 - If you need to delay the serving for any reason, this is the best place to do it.

Delay 2 - If you need to delay the serving for any reason, you can delay here about 20 minutes before the spices break down. However, try not to do it.

Cubed vs. Ground Beef -- Which is better? Competition Chili is currently using 1/4 diced Tri-Tip Steak that is heavily browned.

Fresh Ground -- Use a Chuck Roast or Bottom Round or London Broil and grind it at the coarsest (Chili grind) you can. This is where you minimize the fat content. A little is needed though.

Over-the-Counter Ground Beef -- Select a 90/10 to 80/20 ratio ground beef. Then in batches, heavily brown over medium heat (don't burn it but really cook it). Drain each batch using a colander to drain off excessive fat.

Fresh Ground Pork -- Pork Shoulder, Pork Butt, or tenderloin are great.

Over-the-counter Ground Pork -- Pre-ground pork, Breakfast sausage patties or light Italian link sausage are great. Just be careful on the condiment and spices used.

Beef to Pork Ratio -- It's usually a 2 beef to 1 pork but it really doesn't matter. I've now used 'all beef' to 'all pork' and it's still great.

Use of bacon - Although not normal for chili, it's great. Dice the bacon into 1/4 cubes and add it first to the onion phase above and don't use the olive oil.

The Gravy -- Texas Chili should be thick enough to stand a spoon in. So be sure not to add too much liquid. A rule of thumb is to just cover the meat mixture with your water. As it cooks down you can add more water as needed. Yes, you can add beer instead.

If you need to thicken your gravy, try masa harina (corn tortillas flour). You can also use crushed corn tortillas chips or corn tortillas; they contain the same flour.

Chili too hot for you? Try adding some lime juice or have another margarita.

Chili not 'Texas Red' enough in color? Add some 'American' paprika or 'Hungarian Mild'. Don't use Hot Paprika though.



Please share me
Share me on Facebook
Share me on Twitter
Share me on LinkedIn

James Catanich, Search Engine Optimization Consultant

Hey Good Food Lovers!

It's Nice To See You!

Welcome! My name is James and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some of our family friendly recipes that are full of flavour. Life is too short for bland and boring. It's about finding balance and falling in love with food all over again!

James Catanich, SEO Expert & Self-confessed un-balanced foodie