Welcome to Bears Bites! As someone who reads a lot of online recipes, few things irk me more than reading through lengthy intros before you get to the recipe. With that in mind, I’ll try to keep the intro brief.
The first weekend with chilly temperatures always puts me in the mood for chili. And this year will be no exception. I’ve tried many different chili recipes over the years. I’ve lost count of how many combinations of meats, cheeses, beans, and other ingredients I’ve tried in the 20+ years I’ve been cooking chili. But all that trial and error has led to a go-to recipe that blends what I learned from watching my stepdad and my friend Jim’s award-winning chili recipe.
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It’s worth noting how the ingredients are interchangeable in this recipe. For instance, you can swap out the ground beef for ground chicken, ground turkey, or ground chorizo. Don’t want to throw in steak bites? I’ve used diced chicken or chorizo chunks. Add a sprinkle of ground coffee or a smidge of chocolate powder for fun. But before you start experimenting, figure out a base recipe you can return to every time.
Bears and Bengals fans during a 2025 game at Paycor Stadium. Mandatory Credit: Katie Stratman-Imagn ImagesBears Bites: My Go-To Game Day Chili Recipe
This is the kind of recipe that you’ll love on a Bears game day.
INGREDIENTS
1 pound ground beef 1 pound mild Italian sausage (or hot) 1/2 pound – 1 pound of steak (cubed) 1 14.5-ounce can of diced tomatoes (fire-roasted garlic is my go-to) 1 onion, chopped and diced 6 cloves of diced garlic (or 3 tablespoons of minced garlic) 1 serrano pepper (or 1 jalapeño pepper) NOTE: If I’m cooking for mixed company, I’ll swap hotter peppers in exchange for de-seeded green and red peppers. 2 cans of beans (I usually use 1 can of spicy chili beans and 1 can of mild. But I’ll also use black beans, kidney beans … whatever is on sale) 16 ounces of low-sodium beef stock (you could also use vegetable stock or chicken stock; this is interchangeable for me) 1 bay leaf 1 12-oz lager or lite/light beer (optional) (my top 3 beers for this recipe: Great Lakes Christmas Ale, Negra Modelo, Yuengling) NOTE: If you won’t use beer, you can add another 14.5-ounce can of diced tomatoes) 6 tablespoons of chili powder My home-made batch: 1 tablespoon guajillo chile powder (can substitute cayenne pepper), 1 tablespoon of ancho chili powder (can substitute chipotle chili powder), 1 tablespoon of smoked paprika, 1 tablespoon back pepper, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon garlic powder)THE PROCESS
Prep the veggies: Dice your vegetables (onion, peppers, garlic), and put them in a bowl Brown the steak: In one big pot, cook your steak bites (season with salt, pepper, garlic, onion, oregano/Italian seasoning, and smoked paprika) until done medium (or to your liking) Sauté your veggies: Add your vegetables (diced onion, garlic, peppers) to the same pot and heat until fragrant. Brown the ground meat, then season: Add 1 lb of ground meat to the pan and cook until browned; follow with the remaining pound. Season this ground meat with salt, pepper, garlic powder, onion powder, smoked paprika, oregano/Italian seasoning, and one-half of the chili powder (3 tablespoons). Mix your meat well so everything is well seasoned. Combine the meat and sauce: Add the tomato sauce to the ground meat mixture and stir for 3-4 minutes; add the beef stock and stir until combined. Season this mix with salt, pepper, garlic powder, onion powder, smoked paprika, oregano/Italian seasoning, and one half of the chili powder (3 tablespoons) Simmer and adjust: Simmer the chili for 20-30 minutes. After that, you can taste a spoonful and adjust seasoning if needed. Remember: You can always add, but you can never take away. Ready to eat: Serve topped with shredded cheese (My favorites for chili: Chihuahua, Colby Jack, cheddar jack) and sour creamThe colder it gets, the spicier I like to make my chili. The deeper we get into winter, the more I want to experiment. And the better the Bears play, the more creative I want to be in the kitchen.
One last thing about this recipe: You can adjust it to fit the seasonal vibe. When the temperatures are frigid, I’ll use one serrano pepper and 1 jalapeño pepper. I’ll use hot Italian sausage instead of the mild. And I’ll even throw a dash of sriracha into the chili mix. Plus, the leftovers are always so, so, soooo good. They taste even better after a Bears win.
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