Easy Homemade Chili (Hearty & Perfect for Game Day)
If you’re looking for a cozy, no-fuss game day chili recipe that always hits, this is the one. We make this chili all the time, especially when I have extra ground beef to use up and want something hearty, filling, and comforting without overthinking dinner. It’s simple, familiar, and one of those recipes that just feels good to make.
We actually made this chili last Saturday for the football game, and it was exactly what game day food should be. Warm, rich, and perfect for letting simmer while everyone hangs out. Chili is hands-down one of my favorite comfort foods — it’s cozy, satisfying, and somehow manages to fill you up in the best way possible. Whether you’re watching football, hosting friends, or just craving something hearty, a big pot of homemade chili always feels like the right move.
What I love most about this recipe is how approachable it is. There’s nothing fancy going on here, and that’s kind of the point. It’s built with pantry staples like beans, marinara sauce, and canned tomatoes, plus classic chili spices that bring everything together. The longer it simmers, the better it gets, which makes it perfect for lazy weekends, game days, or anytime you want dinner mostly cooking itself.
This chili is thick, hearty, and packed with flavor, but still super flexible. You can adjust the spices, add heat if that’s your thing, or load it up with toppings — sour cream, shredded cheese, and green onions are non-negotiable in our house. It also reheats beautifully, which means leftovers for lunch (arguably even better the next day).
If you’re searching for an easy homemade chili recipe that’s comforting, crowd-pleasing, and perfect for game day, this is one you’ll come back to again and again.
Something about soup or chili in an oversized cozy mug really does it for me, theres a link to the ones I have and love!
Easy Hearty Game Day Chili
Ingredients
- 1 tbsp Olive oil
- ½ large red onion chopped
- 1 red bell pepper chopped
- 1 lb lean ground beef
- 4 cloves garlic minced
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 24 oz jar marinara sauce
- 1 14.5 oz can fire roasted diced tomatoes
- 1 6 oz can tomato paste
- 2 cups beef broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Worcestershire sauce
For topping
- cheddar cheese shredded
- sour cream
- green onions sliced
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped red onion and red bell pepper and sauté until softened, about 5 minutes.
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Stir in the kidney beans, pinto beans, and black bean.
- Add the marinara sauce, fire-roasted diced tomatoes, tomato paste, and beef broth. Stir well to combine.
- Season with chili powder, paprika, cumin, coriander, salt, pepper, and Worcestershire sauce.
- Bring to a gentle simmer, then reduce heat to low and let cook uncovered for a minimum of 1 hour, stirring occasionally.
- Taste and adjust seasoning as needed.Serve hot with sour cream, shredded cheese, and green onions piled high.
Notes
- If you have the time, let this chili simmer longer than an hour. The extra time really deepens the flavor and makes everything even richer.
- It reheats extremely well, making it perfect for leftovers throughout the week. Add a splash of beef broth when reheating if needed.
- Like most chili recipes, the flavor is even better the next day.
Another great soup recipe here.