Beef Chili Recipe — The Bye Week Bowl That Fed All Twelve of Us

There are weeks in a football season that feel like treading water — not bad, not great, just the grind of preparation between the games that matter. This was one of those weeks. We had a bye, which meant no Friday night lights, which meant I was home for dinner every night by six, which meant my children looked at me like a stranger who'd wandered in off the street. Marco said, "Daddy, why are you here?" Elena patted my knee sympathetically. The twins have been in preschool for five weeks and have developed social lives more active than mine.

A bye week in September with fresh Hatch chile in the freezer is a dangerous combination, because it means I have time and ingredients and no game to channel my energy into. Lisa saw me eyeing the freezer Tuesday afternoon and said, "Please don't cook for forty people. There are six of us and two of them are three." I compromised. I only cooked for twelve.

I invited Ray and his wife, and Tony from the coaching staff and his girlfriend, and we did a proper New Mexican spread on the patio. Green chile cheeseburgers — smash patties on the flat-top, American cheese, a thick layer of roasted, chopped Hatch green chile on top. This is not a garnish. The chile is not decorating the burger. The burger is a vehicle for the chile. If the chile-to-meat ratio isn't at least one-to-one, you're doing it wrong and I can't help you. I also made green chile queso — Velveeta, because I am not too proud for Velveeta, and roasted green chile, and a little garlic, melted together into something that is not health food and is not trying to be. Ray's wife, Denise, had three servings and asked for the recipe. I said, "Velveeta and chile." She said, "That's it?" That's it. Sometimes the best things are the simplest things.

Diego sat with the coaches and asked questions about next week's opponent — formation tendencies, personnel groupings, coverage schemes. He's nine. He asked about coverage schemes. Ray looked at me and mouthed, "This kid," and I shrugged like I hadn't been watching game film with Diego since he was seven. I haven't been coaching him. I've just been watching football in his presence. There's a difference. Lisa would say there isn't. Lisa would be partially correct.

Feed your people. The game is won at the table.

That queso almost stole the show, but it was the chili that anchored the whole afternoon—something big enough to feed a crowd, simple enough to let the day do its thing without me hovering over a stove. When you’re feeding coaches and kids and Ray’s wife who somehow found room for a third bowl, you need a pot that doesn’t ask anything of you except time. Here’s exactly what went into it.

Green Chile Beef Chili

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 10–12

Ingredients

• 2 lbs ground beef (80/20)
• 1 lb ground pork (or a second pound of beef)
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2 cups roasted Hatch green chile, chopped (fresh-frozen or canned works)
• 1 can (28 oz) crushed fire-roasted tomatoes
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (more to taste)
• 1 tbsp olive oil
• Salt and black pepper to taste
• For serving: shredded cheddar, sour cream, sliced scallions, pickled jalapeños, warm tortillas

Instructions

1. Brown the meat. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and pork in batches, breaking it up as it cooks. Season with salt and pepper. Brown well — don’t rush this step, that crust is flavor. Drain excess fat, leaving about 2 tablespoons in the pot.
2. Soften the aromatics. Reduce heat to medium. Add the diced onion and cook 5–6 minutes until softened and translucent. Add the minced garlic and cook 1 minute more, stirring constantly so it doesn’t burn.
3. Add the spices. Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne directly over the onion and garlic. Stir and toast the spices in the pot for about 60 seconds until fragrant.
4. Build the base. Return the browned meat to the pot. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
5. Add the green chile. Fold in the roasted, chopped Hatch green chile. This is the move. Don’t be shy — if anything, add more. Bring the chili to a gentle boil, then reduce heat to low.
6. Simmer. Add the drained pinto beans. Simmer uncovered for 30–35 minutes, stirring occasionally, until the chili thickens and the flavors come together. Taste and adjust salt, pepper, and cayenne.
7. Serve. Ladle into bowls and set out toppings. Shredded cheddar, sour cream, scallions, pickled jalapeños, and warm tortillas on the side. Let people build their own bowl. That’s the point.

Nutrition (per serving)

Calories: 390 | Protein: 28g | Fat: 19g | Carbs: 24g | Fiber: 6g | Sodium: 680mg