Salsa Chili Recipe

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Courtesy Wholly Guacamole
No gameday party is complete without a bowl of Salsa Chili.

Host Your Own Gameday Party

Tips for Serving Chili

What gameday event is complete without chili? None! Here are some tips on how to get your guests involved in your chili party.

  • Host a Cook-Off. Instead of you preparing all the chili, instead host a cook-off and have your guests bring a pot of chili made with their favorite recipe. Then make a competition out of it, and offer bragging rights and awards for “Hottest,” “Best Tasting” and “Most Creative.”
  • Set Up a Toppings Bar. Set up a toppings bar so everyone can load up on their favorite add-ins. Include a variety of cheese and salsas, as well as peppers, onions, guacamole, queso and sour cream. Also have available crackers and corn bread, because they are standard “sides” for chili. For those guests who don’t want to bring chili, ask them to bring a topping or two.

Salsa Chili

3 tablespoons canola oil
4 cups chopped yellow onion
2 large Poblano chiles, diced
3 tablespoons minced garlic
5 pounds ground meat
2 tablespoons kosher salt
2 teaspoons black pepper
1 1/2 tablespoons ground cumin
2 tablespoons Mexican oregano
1 1/2 tablespoons onion powder
3 tablespoons paprika
8 tablespoons chili powder
2 cans (12 ounces each) tomato paste
28 ounces Wholly Salsa, or to taste
3 quarts chicken stock
2 tablespoons Tabasco

Heat oil over medium heat in a large stockpot. When hot, add onion, chiles and garlic, and cook until onions are translucent.

Add ground meat, stirring to break up, until cooked through and brown. Drain well and return to heat.

Add salt, pepper, cumin, oregano, onion powder, paprika and chili powder. Stir in tomato paste. Cook for 5 minutes.

Add remaining ingredients and simmer for 30 minutes. Adjust seasonings if needed.

Editor’s Note: For a thicker chili, such as that used to top hot dogs, omit the chicken stock.