Gary's Super Bowl Chili - Kraft Recipes Top
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Gary's Super Bowl Chili

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  • Brown ground chuck in 12-inch skillet. As beef begins to brown, add 10 pieces of fresh garlic clove, 1/2 cup diced onion, salt, pepper, 2 Tbsp. chili powder, & 1 Tbsp. ground cumin. Steadily chop and stir to get meat to a fine texture.
  • In another large skillet, saute celery, remaining onion and bell pepper. As this begins to cook, add salt, pepper, 1 Tbsp. chili powder, 1 Tbsp. ground cumin, 1 Tbsp. paprika, and a few slices of fresh garlic. Stir constantly until done.
  • In a 12 qt. stock pot, add kidney beans; diced tomatoes (juice included), tomato sauce, 2 cans (28 oz. each) of water, ground chuck, and sauteed onions, celery, bell pepper, 5 Tbsp. chili powder, 2 Tbsp. ground cumin, 1 Tbsp. salt, 1/2 Tbsp. pepper, and remaining garlic cloves. Bring to a medium boil. Turn heat down to a simmer, slow cook for 2 hours. After 1st hour of cooking, taste and add 1 Tbsp. chili powder if desired.


THE SECRET TO THIS RECIPE IS HOW YOU COOK IT!!! Goes great with a grilled cheese sandwich. Taste even better after a day in the refrigerator. Lots of work, but it is the best chili you will ever eat!!

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