Drew Magary Chili Recipe

Written by: Vladimir Lapshin

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Every time football playoffs start, I feel like making a big pot of chili. One of my favorite versions comes from writer Drew Magary. Years ago, when he worked at a sports blog, he shared Drew Magary’s chili recipe. Even though he joked around in the instructions, the chili turned out rich and full of flavor. It quickly became a Super Bowl tradition at my house.

I have made this Drew Magary chili recipe for family dinners, friends, and even for a potluck at work. It always disappears fast. People love it. In this article, I will show you the ingredients Drew used, walk you through the steps, and share tips from my own experience. This way, you can enjoy this hearty, comforting chili too.

Key Takeaways

• Use ground meat with fat: Drew says lean beef will dry out. Meat with a bit of fat stays juicy and gives the chili a rich taste.
• Build the flavor in layers: In this Drew Magary chili recipe, first, cook the onions, garlic, and jalapeño. Then add the spices and tomatoes. After that, pour in beer, broth, and a little sugar. These steps give the chili a deep, complex flavor.
• Let it simmer: Keep the heat low and cook the chili for a few hours. This makes the sauce thick and helps the spices blend well. It takes time, but the result is worth it.
• Add beans and hot sauce at the end: Put the kidney beans and hot sauce in during the last part of cooking. This way, the beans stay firm and the spicy flavor stays strong.

What Is Drew Magary’s Chili?

Drew Magary’s chili is a bold, comforting stew filled with ground meat, veggies, spices, and a few fun surprises. He uses ground beef or chicken with a good amount of fat, which makes this Super Bowl chili taste rich and keeps the meat from drying out. For the flavor base, he adds chopped onions, garlic, shallots, and jalapeños.

The liquid in this Super Bowl chili comes from crushed tomatoes, chicken broth, and a can of beer. Then he adds classic spices like chili powder and cumin, plus fennel seeds and a little sugar for sweetness. A splash of white vinegar brightens up the flavor. Drew even jokes about tossing in ashes from a joint. But of course, that is totally optional.

After the chili simmers for a long time and thickens up, he stirs in kidney beans and corn. Then he finishes the pot with a lot of Frank’s Red Hot sauce. The final chili is thick and smooth and sticks to a tortilla chip.

This chili has a spicy kick with a hint of sweetness, and you can taste the smoky flavors from the beer and liquid smoke. It is the kind of dish you want to leave bubbling on the stove all Sunday while your friends hang out and watch the game. It is the best chili recipe for the Super Bowl.

How to Capture Drew Magary’s Signature Flavor

Choose the Right Chili Powder Blend

Use a good-quality chili powder. Blends with ancho or guajillo chilies have a deeper flavor than basic store-bought chili powder. Drew also adds fennel seeds, which bring a light licorice scent that goes well with the smoky flavors from beer and liquid smoke.

Incorporate a Surprise Ingredient

If you want to get creative, toss in a small piece of dark chocolate or a spoonful of strong coffee. These add richness and cut through the heat. You can also add a splash of bourbon or a pinch of cinnamon to keep it playful, just like Drew’s original version.

Use Quality Meat for Rich Texture

Choose meat with at least 20% fat so it stays moist and flavorful as it cooks. If you use lean meat like turkey, add a bit of oil or butter to keep it from drying out, and be careful not to overcook it.

Let It Rest Before Serving

When the chili is done, take it off the heat and let it sit for at least 10 minutes. This helps the flavors settle and come together. It tastes even better the next day, after resting in the fridge overnight.

Recipe for Drew Magary Chili

Tips for Perfect Chili

Balance Heat and Sweetness

Your chili should taste rich and flavorful, not just spicy. If it tastes too sweet because of the tomatoes or sugar, add a splash of vinegar or a squeeze of lime juice. You can also add a little more chili powder to bring back the heat. If it turns out too spicy, mix in a small spoon of sugar or a bit of sour cream to calm it down.

Use Freshly Ground Spices

Fresh spices make a big difference. If you use whole cumin seeds or dried chili and grind them yourself, your chili will smell and taste much better. Toast the spices for a minute in a dry pan before grinding. The aroma will fill your kitchen and boost the flavor of your dish.

Don’t Rush the Simmering Process

Let the chili cook slowly. If the heat is too high, the bottom might burn. If you cook it too fast, the chili will taste thin and flat. Keep the pot on low heat and let it bubble gently for at least three hours. The long simmer makes the chili thick and full of flavor.

Taste and Adjust Seasoning Before Serving

Always taste your chili before serving. As it cooks, the flavor changes. Sometimes you just need a little salt, a splash of vinegar, or a bit more cumin to make it perfect. Also,o remember that toppings like cheese or sour cream will change the taste, so adjust the seasoning while keeping that in mind.

Flavorful Add-Ins to Try

Add Roasted Peppers or Corn

Roasted peppers bring a smoky flavor and a little sweetness. You can roast poblano or bell peppers under the broiler until the skin turns black, then peel and chop them. Add them during the last hour of cooking. Roasted corn also works great. It adds a pop of sweetness and texture to the chili.

Stir in Smoked Sausage or Bacon

Smoked meats take chili to the next level. Cook diced bacon with the ground meat at the start to build a rich base. You can also add sliced smoked sausage during the last hour of simmering. Both add smoky flavor and extra depth to the pot.

Try Dark Chocolate or Coffee for Depth

If you want a bold, rich taste, add a small piece of dark chocolate or a spoonful of espresso. These ingredients deepen the flavor without making the chili taste sweet. They give the chili a warm, complex finish, like you would find in Mexican-style sauces.

Top with Fresh Herbs and Cheese

Fresh toppings brighten every bowl. Sprinkle chopped cilantro, parsley, or basil over the chili before serving. Add shredded cheese and a squeeze of lime, too. These touches make each bite taste fresher and more balanced.

Make-Ahead and Storage Tips

Chili is a great dish to make ahead of time. After you finish cooking it, let it cool down completely. Then, store it in airtight containers and place them in the fridge. It will stay fresh for up to four days.

Chili is a great dish to make ahead of time. After you finish cooking it, let it cool down completely. Then, store it in airtight containers and place them in the fridge. It will stay fresh for up to four days.

If you want to keep it longer, you can freeze it. Divide the chili into portions, seal each one tightly, and freeze for up to three months.

When you are ready to eat, thaw frozen chili overnight in the fridge. Then, reheat it gently on the stove over medium heat or in the microwave. If it looks too thick, add a little water or broth to loosen it up.

As you reheat, give it a taste. Flavors can mellow in the fridge, so you might need to add a bit of salt, vinegar, or hot sauce to bring them back to life.

Nutrition Breakdown

• Calories per serving: About 400
• Protein: Around 25 grams
• Fat: Roughly 20 grams
• Carbohydrates: Around 30 grams
• Kidney beans: Add fiber and plant-based protein
• Tomatoes: Provide vitamins C and K
• Cheese, sour cream, chips: Increase calorie count
• Leaner meat or less oil: Lowers fat content

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