This Gameday Bean Chili is so delicious! Not only is it a quick and easy recipe that your family will love, but it is also perfect for a cool weekend day when the games are on. It’s hearty, full of flavor, and has the unique combination of your typical chili recipe and the creamy goodness of a Chili Con Queso Sauce! There’s nothing like this recipe!
DISCLAIMER: This Gameday Bean Chili with Chili Con Queso is part of a recipe creation contest put on by the Desert Pepper Trading Company. They mailed me a few products to create new recipes for. This recipe is entered into the “Game Day” category of the competition.
Fall is my favorite season. Things seem to slow down during the weekends since our oldest son’s baseball season has all ended. That means weekends are usually lazy days that equal honey-do lists and football games – and the bigger games bring football parties.
As the temps drop, the big pots come alive with all of the chili, soups, and gumbo recipes being made. Nothing smells better than the aroma in the house as some chili or stew or beans simmer as the games come on.
I had a great Bean Chili recipe I wanted to share, then I had to come up with a recipe for this contest with the Desert Pepper Trading Company, and I thought, “How could I make this game day bean chili recipe different and unique?” It was an easy choice: add Chili Con Queso sauce to the pot.
I’m telling you, this recipe is so good!
Who is the Desert Pepper Trading Company?
The Desert Pepper Trading Company is a multi-generational family-owned business that was born and raised in the southwest. They have been in business for over 25 years and not only understand the flavors and traditions of the Southwest but love to share their love for it.
This jar of their authentic Desert Pepper Chili Con Queso is amazing. We were all digging in with some tortilla chips so I had to go out and buy another jar just in case. The label states that this Chili Con Queso is “A feast for the senses where red and green chiles entwine with golden cheddar, and the celebration never ends.”
They use only premium ingredients and the products are made in the USA in small batches in El Paso, Texas.
To learn more about the Desert Pepper Trading Company:
- website: https://www.desertpepper.com
- Facebook: https://www.facebook.com/desertpeppertradingco
- Instagram: https://www.instagram.com/desertpeppertradingco
- You can also search using these hashtags: #desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa
We had to go to our local Meijer store to grab more of the Chili Con Queso it was so good! The kids attacked it with some warmed tortilla chips.
PRO TIP: I heat the oven to 200 degrees, spread out tortilla chips on a large baking sheet, and heat the chips for about 5 minutes or until they have warmed. While the chips are heating, I heat the cheese sauce and then add them to small dipping cups. Or, you could just spread the sauce right over the plated tortilla chips. I could eat this way all day every day. What about you?
Where can you buy Desert Pepper Trading Company brand products?
- Sprouts
- Publix
- Hannaford
- Harris Teeter
- Shop Rite
- Walmart
- Giant Eagle
- Market Basket
- Jewel
- Meijer
What ingredients do I need to make the Gameday Bean Chili with Chili Con Queso?
Beef: A classic chili calls for the meaty richness of ground beef. You can also use ground turkey as a substitute.
Beans: My favorite beans for chili are pinto and black beans. You can play with the combination based on what you have in your pantry. Red kidney beans can also be subbed in.
Vegetables: Like so many other recipes, the base of this chili is sauteed onions, bell peppers, and garlic.
Liquid: I like the depth of flavor vegetable broth brings to the chili. You can also use beef or chicken broth, as well. The chili also gains some liquid from the Rotel tomatoes.
Spices and Seasonings: If you’re making chili you have to include certain spices and seasonings, especially chili powder. I also like ground cumin, smoked paprika, dried oregano, and red pepper flakes.
Secret Ingredient: It’s no secret but what really sets this chili apart is the addition of Desert Pepper Trading Company Chili Con Queso. You get that great cheese flavor mixed in with all of the others.
Toppings: Like a good Bloody Mary, the more toppings offered to a chili the better. You can set out a nice spread of toppings and let the guests serve themselves. Here are a few of the toppings I like to set out: thin tortilla chip strips, avocado slices, jalapeno pepper slices, diced red onions, chopped green onions, shredded cheddar cheese, and bacon bits.
How do I make the Gameday Bean Chili?
1. In a large, heavy-bottomed pot heat the olive oil over MEDIUM heat and cook the ground beef until it is no longer pink, about 5 minutes. While breaking the meat up into smaller pieces, season with a pinch of salt and pepper. With a slotted spoon, remove the cooked meat and transfer it to a plate, and set aside.
2. Keep 1 tablespoon of the grease left in the pot and discard the rest. In the remaining 1 tablespoon of grease, saute the onions and bell peppers, with a pinch of salt and pepper, until softened, about 8 minutes. Add the minced garlic and continue to stir for another 1 minute.
3. Add the tomato paste, chili powder, ground cumin, oregano, smoked paprika, and red pepper flakes and stir to combine for 1 minute.
4. Return the cooked ground beef to the pot along with the pinto beans, black beans, Rotel tomatoes, and broth, and bring to a boil. Reduce heat to a simmer, uncovered, stirring occasionally, for 30 minutes or until the chili has thickened to your liking.
5. Add the Desert Pepper Trading Company Chili Con Queso to the pot and stir to blend into the chili. Keep simmering for an additional 10 minutes. Before serving, adjust the seasoning with additional salt and black pepper.
6. To serve, ladle the chili into bowls and offer a variety of prepared toppings. Enjoy!
How do I store the Gameday Bean Chili?
Just like red beans and rice or a stew, chili becomes more flavorful the next day. This chili will last in the fridge for up to 5 days. Let it cool, then place it in an airtight container.
To Reheat Cooled Chili:
You can either use the microwave or the stovetop. Add about 1/2 cup of water or broth to the chili and heat until warmed through.
How long will the Gameday Bean Chili last in the freezer?
If you seal the Game Day Bean Chili in an airtight container, you can also freeze it for up to 2 months. Just don’t forget to label and date the container.
To Reheat Frozen Chili:
Thaw the frozen chili overnight in the refrigerator, then reheat it on the stovetop. You’ll want to add 1/2 cup water or broth to the pot. Heat it over MEDIUM heat until warmed through.
More Recipes with Desert Pepper Trading Company Products:
Gameday Bean Chili with Chile Con Queso
Ingredients
- 1 tbsp rendered bacon fat or olive oil
- 1 lbs ground beef
- kosher salt
- ground black pepper
- 1 yellow onion diced
- 1 green or red bell pepper diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 can Rotel tomatoes
- 2 cans pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1-1/2 cups vegetable broth
- 1 cup Desert Pepper Trading Company Chili Con Queso
Garnish Ideas
- red onions diced
- avocado slices
- jalapenos sliced or pickled
- green onions chopped
- tortilla chips thin strips
Instructions
- In a large, heavy-bottomed pot heat the rendered bacon fat (or olive oil, if using instead) over MEDIUM heat and cook the ground beef until it is no longer pink, about 5 minutes. While breaking the meat up into smaller pieces, season with a pinch of salt and pepper. With a slotted spoon, remove the cooked meat and transfer to a plate, and set aside.
- Keep 1 tablespoon of the grease left in the pot and discard the rest. In the remaining 1 tablespoon of grease, saute the onions and bell peppers, with a pinch of salt and pepper, until softened, about 8 minutes. Add the minced garlic and continue to stir for another 1 minute.
- Add the tomato paste, chili powder, ground cumin, oregano, smoked paprika, and red pepper flakes and stir to combine for 1 minute.
- Return the cooked ground beef to the pot along with the pinto beans, black beans, Rotel tomatoes, and broth, and bring to a boil. Reduce heat to a simmer, uncovered, stirring occasionally, for 30 minutes or until the chili has thickened to your liking.
- Add the Desert Pepper Trading Company Chili Con Queso to the pot and stir to blend into the chili. Keep simmering for an additional 10 minutes. Before serving, adjust the seasoning with additional salt and black pepper.
- To serve, ladle the chili into bowls and offer a variety of prepared toppings. Enjoy!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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