Piping hot bowls of chili are a Super Bowl staple for Game Day. From smooth and mellow, to spicy with kick, to some more interesting combos here are some of our favorite recipes for hearty, satisfying chili.

First, we highly recommend buying enough small sourdough bread loafs for everyone enjoying the festivities with you. Hollow out the loaves and serve the chili inside the bread bowls with plenty of fixing on the side: shredded cheese, chopped onions, scallions and sour cream. Yum!

The Best Chili Recipe
This hands down is the best, basic chili recipe you’ll ever taste!

* 2 lbs ground beef
* 1 tbsp olive oil
* 1 tbsp dried onion
* 1 8 oz can tomato sauce
* 1 can beef broth
* 3 tsp and 2 tbsp chili powder
* 1 tsp garlic powder
* 1/2 tsp salt
* 1 tbsp ground cumin
* 1 tsp cayenne pepper
* 1/2 tsp black pepper
* 1 cube beef or chicken bullion
* 1 tsp paprika
* 1 cup water, as needed

Brown beef and onion with oil in a dutch oven or deep pot. Add tomato sauce and beef broth, simmer for 30 minutes. Then, add garlic powder, salt, cayenne and black peppers, chicken bullion cube, 3 tsp chili powder and 1/2 tbsp ground cumin. Cook for one hour. Then, add paprika, water and remaining chili powder and cumin. Mix well and simmer for about 30 minutes.

Smoky Chipotle Steak Chili

* 1 1/2 lbs beef shoulder top boneless blade steaks or flat iron steaks
* 1 tablespoon canola oil
* 2 cups chopped onions
* 1 cup chopped green sweet pepper
* 4 garlic cloves, minced
* 2 (15 ounce) cans kidney beans or pinto beans or black beans, rinsed and drained
* 1-2 teaspoon chopped chipotle chile in adobo
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can diced tomatoes, undrained
* 1/2 cup water
* 4 tablespoons chili powder
* 1 teaspoon dried basil, crushed
* 1/2 teaspoon black pepper

Cut beef into ¾” cubes. In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, sweet pepper and garlic in drippings until tender; drain fat. Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.

Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until the meat is tender.

Ina Garten’s Chicken Chili

* 4 cups chopped yellow onions (3 onions)
* 1/8 cup good olive oil, plus extra for chicken
* 1/8 cup minced garlic (2 cloves)
* 2 red bell peppers, cored, seeded, and large-diced
* 2 yellow bell peppers, cored, seeded, and large-diced
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1/4 teaspoon dried red pepper flakes, or to taste
* 1/4 teaspoon cayenne pepper, or to taste
* 2 teaspoons kosher salt, plus more for chicken
* 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
* 1/4 cup minced fresh basil leaves
* 4 split chicken breasts, bone in, skin on
* Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.