Recipe: Classic Super Bowl Chili


Cary, NC — The Panthers didn’t make it to Super Bowl XLVIII, but on February 2, 2014, Cary-ites can still enjoy a good party while we watch the commercials and check out Bruno Mars and the Red Hot Chili Peppers’ halftime show. And what will we be eating at the party? From our Facebook page, we solicited our readers for their special Super Bowl recipes and party fare. We received the following from reader Lynette McEvoy of

We call this recipe Classic Super Bowl Chili because it’s not all fancied up with ground Kobe beef and adzuki beans. At least half the ingredients come out of cans. And on Super Bowl Sunday, that quintessential American holiday, what could be better?

Thanks Lynette!

Recipe: Classic Super Bowl Chili

This recipe for Classic Super Bowl Chili makes about Six 1½- cup Servings.


  • 1 can (10¾ -ounce) Campbell’s tomato soup
  • 1 can (6-ounce) Hunt’s tomato paste
  • 1¼ cup water
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (about 2 cups), divided
  • ½ medium red bell pepper, chopped
  • 1 jalapeño pepper, finely chopped
  • 2 teaspoons minced garlic
  • 1½ pound lean ground beef
  • 1 can (16-ounce) Bush’s chili beans, un-drained
  •  1 can (15-ounce) Bush’s black beans, un-drained
  •  1 teaspoon ground chipotle pepper
  •    1 teaspoon ground cumin
  • ¾ teaspoon dried oregano leaves
  • Shredded Cheddar cheese, if desired
  •   Sour cream, if desired

To Make:

  1. In medium bowl, with wire whisk or fork, combine soup, tomato paste and water; set aside.
  2. In large stock pot, heat oil over medium-high heat; add 1¼ cups onion, bell pepper, jalapeño pepper and garlic.  Sauté until onion is tender, about 3 minutes.
  3. Add ground beef and, using spatula, crumble beef, cooking until browned.
  4. Add soup mixture and remaining ingredients, except Cheddar cheese and sour cream, stirring to combine.
  5. Transfer chili to 5-quart crock pot insert, cover and cook on low for at least 1 ½ hours or until ready to serve.
  6. Serve chili in pint-sized mason jars and top, if desired, with your choice of remaining onion, cheddar cheese and/or sour cream.

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Revisit our collection of recipes from Super Bowls past.


Recipe and photo provided by Lynette McEvoy for

1 reply
  1. Cynthia P. Barnett
    Cynthia P. Barnett says:

    What an appealing recipe! Our church Fellowship is having a “Chili Chocolate” lite lunch Sunday, Feb. 9–perfect timing for me to pass along this recipe. After the Super Bowl, but still in time for the Olympics. Thanks.

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