Game Day Chili To Go is the perfect recipe to make for a Super Bowl Watch Party! Your guests can grab a jar of chili, sit on the couch and watch the game. Mason jars make this recipe portable for carrying and easy after party clean up that only requires the dishwasher.
I serve this chili two ways. Four jars I serve with toppings such as: chips, cheese, and sour cream. The other four, I bake with a cornbread topping. If you leave the cornbread topping off, then this recipe is ready in only 20 minutes! I always have leftover cornbread batter that I turn into cornbread muffins. I bake the muffins at 400° for 18-20 minutes, until they are golden brown. I use Simple Truth Organic Gluten Free Cornbread Baking Mix to make the cornbread topping which I find at Kroger or Harris Teeter.
This recipe is a make ahead meal so you can have it ready before your guests arrive. I keep the jars in the oven at 200° to keep the chili warm until ready to serve. When it’s about time to eat, I remove the jars from the oven and allow them to cool before handing them to my guests.
I’m all about short cuts, so that’s why I chose to use McCormicks Organic Chili Mix. It’s gluten free and has a mild heat profile. Not all chili mixes are gluten free, so be careful when choosing one. Most brands contain flour which helps to thicken the chili, but this specific chili mix replaces the wheat flour with rice flour.
Next week, I’ll share two more make ahead recipes to help you complete your Super Bowl Party menu. Do you have a favorite Super Bowl meal or snack?
- 1 tablespoon cooking fat (I use beef tallow)
- 2 pounds ground beef
- 8 clean, pint size mason jars
- 2 packets McCormick Organics Chili Seasoning Mix
- 2 (14.5 ounce) organic fire roasted tomatoes
- 2 (15 ounce) kidney beans
- 2 cups beef broth
- 1 tablespoon red pepper sauce (optional)
- salt & pepper to taste (optional)
- 1 (16 ounce) Simple Truth Organic Gluten Free Cornbread Baking Mix
- 1 large egg
- ⅓ cup oil
- 1 cup milk
- Pre-heat oven to 225°.
- In a large pot set to medium/high heat add cooking fat and allow to melt.
- Place ground beef in pot and allow to cook until browned, about 8-10 minutes.
- As the ground beef is cooking use a heat proof spatula to break up the beef into small pieces.
- While beef is cooking, place pint sized mason jars onto a baking sheet.
- Place the jars in preheated oven and leave them in the oven until ready to fill with chili. (This sterilizes the jars and it preheats them so they don't shatter when pouring hot liquid in them.)
- Once beef is done, add McCormick Organics Chili Seasoning Mix to the pot and mix into the beef. Cook for 1 minute to allow the spices to bloom.
- Add tomatoes, kidney beans, broth, red pepper sauce, salt and pepper to pot, stir well and bring chili to a simmer for 10 minutes.
- While the chili is simmering, mix up the cornbread topping.
- Once chili has simmered for 10 minutes, remove the pot from heat.
- Remove the baking sheet of jars from the oven and place the baking sheet beside the pot of chili.
- Increase oven temperature to 400°
- Using a ½ cup measuring spoon, Place 1½ cup of chili into each pint sized jar. (Remember jars are hot so don't touch them. Use an oven mitt, and leave them on the baking sheet.)
- Once all the jars have been filled with chili, take an ice cream scooper and place one scoop of cornbread batter into each jar on top of the chili.
- Place the baking sheet of jars back into the oven and allow to bake for 22-25 minutes until corn bread topping is golden brown.
- In a mixing bowl, add egg and whisk.
- Add oil and milk to the egg and mix together.
- Add Simple Truth Organic Gluten Free Cornbread Baking Mix to the wet ingredients and mix all ingredients together. Set aside until step 14.