Chili and Football viewing parties go hand in hand

With 2 great NFL games and 4 great quarterbacks being showcased this Sunday,  I think chili is perfect for your football viewing parties.  Whether you are watching with a group or staying at home in front of the fire and the TV, chili seems to be the perfect football main course.

My friends’ and family’s all time  favorite chili recipe is Sante Fe Soup.   I serve it all the time!

Sante Fe Soup with garnishes of cheddar cheese, black olives, green scallions photo by Kathy Miller

Sante Fe Soup photo by Kathy Miller

Sante Fe Soup photo by Kathy Miller


  • 2 pounds ground beef
  • 1 chopped onion
  • 1 (1.0–ounce) package ranch style dressing
  • 1/2 cup taco seasoning mix
  • 1 (16-ounce) can black beans, undrained
  • 1 (16-ounce) can white northern beans, undrained
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (16 ounce) can diced tomatoes with green chiles, undrained
  • 1 (16 ounce) can diced tomatoes
  • 2 (16 ounce) cans white shoepeg corn, undrained
  • 2 cups water
  • 1 cup shredded cheddar cheese
  • 1 bunch chopped green onions
  • 1 cup sliced black olives


  1. In a large soup pot, cook meat and onions together until meat is brown. Drain well.
  2. Add ranch dressing mix and taco seasoning mix to meat mixture, mixing well.
  3. Add remaining canned ingredients.
  4. Add water, Mix and simmer 2 hours or longer.
  5. Garnish each serving with shredded cheddar cheese, chopped onions and sliced black olives.

By KathyMillerTime


Recipe Printed from

 At a tailgate I serve it in insulated cups.  Before a summer or fall night hike in the NC mountains, I serve it in mugs nestled on a plate with a great salad.

 Watch for more chili recipes as we celebrate the NFL playoffs and Super Bowl.

Come celebrate with me.  I’ll save you a seat at the table.


  • Dave Miller says:

    This soup is delicious even when it’s 75 like today.

  • Nina Johnson says:

    Woo-hoo! CHIL! I made a big batch yesterday-It turned out great with my variance.
    Brown two packs of Ground Turkey, and one pack of sweet Italian Turkey sausage (skinned) in a cast iron pot.
    I chop it up consistently at high heat to brown. Add “some” Kitchen Bouquet,Worsteshire sauce, 1 tbls Splenda brown sugar.
    Keep breaking it up -and almost allow it to get to a browned texture.
    Has so much flavor!
    Remove meat to another vessel and drain.
    Leave some drippings in pot, Add one large onion chopped, Red, Green and Red pepper in large chunks (about half of each pepper, and some fresh chopped garlic.
    Saute just a bit!

    Add one pack of McCormick original Chili seasoning, and one half pack of Frenchs original Chile Mix.
    Add one can of Fire Roasted Diced tomatoes,one small can of Rotell original tomatoes with chilis, and slowly add tomato paste over the next hours, along with Chicken broth to create the consistency you like.. Add some Red Pepper flakes to your liking. Add a bay leaf or two. If you like add some frozen corn.
    Wow enjoy the stirring an tendering for a few hours!
    Serve with the usual stuff you like , sour cream, cheese,chopped scallions!
    If you like Cilantro and a squeeze of lime juice or ‘over rice’ have at it!
    (PS Made this all day and then our electricity went out for three hours -what was better than Chili in front of a flashlight!)

    • This sounds delicious Nina! Thank you for including it…I will try it next. I have a Chili over Grits coming next week. (Testing it tonight while watching the playoff games.) And if our power goes out again with all the storms out there, will eat it warm or cool.

  • Bob says:

    Chili today. Hot tamale.

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