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Game Day Chili Tips

FALL means Game Day Chili time! Here are my Top Tips for making your Chili Bar a winning experience for all!


1. Choose Top Quality Ingredients! I love using Grassfed Aussie Top Sirloin, Ribeye, or Ground Beef! Grassfed Beef has such a pleasant earthy clean flavor. Australian Grassfed Beef is super lean therefore the chili is not greasy yet it still has lots of flavor without the fat.

2. Not Too Spicy! The spiciness of you chili should be at a level that any of your guests can enjoy. Place jalapeños, habaneros, red pepper flakes in mini bowls so your spice-it-up friends can stir in some added heat!

3. Winning Toppings: Green onions, cilantro, sour cream, Greek yogurt, chopped red bell pepper, corn chips, and tortilla chips.

4. Tip-off with Crunch! Try something new this year like packaged crispy fried jalapeños! Locate this fun topping and others in the salad topping produce department.

5. Get Cheesy: Sharp Cheddar, Medium Cheddar, Monterrey Jack, and Pepper Jack are my favorites!

Game Day Chili


2 tablespoons garlic olive oil

1/2 cup all purpose flour

2 pounds Austrailian Grassfed Top Sirloin, 1-inch cubed

1 green bell pepper, chop 1-inch pieces

1 red bell pepper, remove seeds, chop 1-inch pieces

1 tablespoon chopped garlic

1 tablespoon chili blend powder

1 tablespoon ancho chili powder

1 tablespoon ground cumin

1/2 tablespoon ground coriander

1/2 tablespoon ground sweet smoked paprika

1 cup low-sodium beef stock

1 cup red wine

3 cups crushed fire-roasted tomatoes

1 (29 oz) large can pinto beans, rinse and drain

Chili Bar Toppings:

cilantro, green onion, crispy deep fried jalapeños, sour cream, plain Greek Yogurt, corn chips, tortilla chips, red pepper flakes, chopped red bell peppers


Heat olive oil in large heavy pot over medium high heat. In a plastic bag combine 1 teaspoon salt and 1/2 teaspoon black pepper. Add Australian Grassfed Top Sirloin cubes and shake bag to coat beef. Brown top sirloin in hot oil on all sides and remove to a plate.

Add a dash more olive oil to pan. Add onions and cook over medium heat until onions soften, about 5 minutes. Stir in both bell peppers and cook, stirring frequently for 3 minutes. Add garlic, chili powder, cumin, coriander, paprika, pinch of salt and stir for1 minute.

Return browned beef to pan and add beef stock and red wine. Bring beef to a boil, cover, reduce heat, and simmer 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in beans and simmer on low for 10 minutes. Stir in pinto beans and simmer for 10 minutes.

Set up Toppings Bar with bowls of cilantro, sour cream, green onion, grated cheese, crispy fried jalapeños, red bell peppers, corn chips, tortilla chips, red bell peppers, and any other ingredient to top and flavor boost your chili to a winning score. Serves 6 big bowls or 12 small appetizer cups for the fans.

Note: Pressure Cooker Tip: To make the chili a quick dish, simply add browned beef, and onion pepper mixture to a pressure cooker. Add beef stock, wine, and tomatoes. Cook under high pressure for 12 minutes. Slowly release steam and then open lid. Follow instructions for incorporating beans.

For more on Aussie Grassfed Beef please visit True Aussie!



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