Drew Magary Chili Recipe

Hey friends! So today, we are making something super yummy-chili! Not just any chili. We’re making the Drew Magary Chili Recipe and oh wow, it is so, so good. It’s warm, a little spicy, and just perfect for dinner, lunch, or even a game day snack. You’re going to love how easy it is to make, and it tastes amazing too!

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Alright, are you ready? Let’s grab our pot, put on our aprons, and get started. We’re going to chop, stir, and simmer our way to a big bowl of chili that’s full of flavor and love. It’s easy, it’s fun, and I’m super excited to show you how it’s done. Let’s go!

What Does Drew Magary Chili  Taste Like?

So, what does Drew Magary’s Chili taste like? Oh wow-it’s really, really good! It’s warm, a little spicy, and super yummy. When you take a bite, you taste beef, beans, and all kinds of tasty spices.

The tomatoes make it a little tangy, and the brown sugar adds just a tiny bit of sweet. It’s like a big hug in a bowl!

The peppers and jalapeño give it a nice kick. Not too hot, just enough to make your tongue say, “Hey, that’s spicy!” And when you add cheese, sour cream, and a little lime on top-boom! It gets even better. Creamy, cheesy, and a little zippy!

This chili is great for cold days or when you’re really hungry. It fills your belly and makes you feel happy. Grab a spoon, maybe some chips, and dig in. You’re gonna love every bite!

Ingredients Required for Drew Magary Chili Recipe

Here’s the list of Ingredients you’ll need to make thisDrew Magary Chili

Base:

• 1 tbsp oil (vegetable or olive)
• 1 tbsp butter
• 1 red bell pepper, finely diced
• 1 jalapeño, finely diced (remove seeds for less heat)
• 3 cloves garlic, minced
• 1 lb lean ground beef

Spices:

• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp onion powder
• 1 tsp oregano
• Salt and black pepper to taste

Optional: A pinch of cayenne pepper for extra heat

Liquids and Sauces:

• 1 cup beef broth
• 1 tbsp light brown sugar
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 can (8 oz) tomato sauce
• ½ tbsp Worcestershire sauce

Final Additions:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• Fresh cilantro, chopped
• Toppings (optional but highly recommended):
• Sour cream
• Shredded cheddar cheese
• Green onions, chopped
• Lime wedges
• Tortilla chips

Kitchen Utensil You’ll Need

1. Large heavy-bottomed pot or Dutch oven
2. Wooden spatula or spoon
3. Cutting board and sharp knife
4. Can opener
5. Measuring spoons
6. Ladle for serving

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes

How to Make Drew Magary Chili

Simply follow the steps given below to make your Drew Magary Chili at home

1. Sauté the Aromatics
In a large pot over medium-high heat, add oil and butter. Once melted, toss in the red bell pepper, jalapeño, and minced garlic. Sauté for about 2–3 minutes until softened and fragrant.

2. Brown the Beef
Add the lean ground beef to the pot. As it cooks, use your wooden spatula to break it apart. Once it starts browning, stir in all your spices: chili powder, smoked paprika, cumin, coriander, onion powder, oregano, salt, pepper, and a dash of cayenne if you’re feeling spicy. Cook until the beef is fully browned and beautifully seasoned.

3. Simmer with Broth and Tomatoes
Pour in the beef broth, light brown sugar, fire-roasted tomatoes, tomato sauce, and Worcestershire sauce. Stir everything together, reduce heat to low, cover, and let simmer for 35–45 minutes. This is where all the flavors deepen and marry together.

4. Add the Beans
After simmering, uncover and give it a taste-adjust seasoning if needed. Then add in the black beans and kidney beans. Cover once more and let it cook an additional 30 minutes on low heat.

5. Final Touch
Stir in some chopped cilantro right before serving to brighten things up and give the chili a fresh, herby finish.

Some Tasty Ways To Customize and Serve This Drew Magary Chili

1. Over a Bed of Steamed Rice
Trust us on this-serving this chili over a scoop of fluffy white rice turns it into a hearty, stick-to-your-ribs kind of meal. We’ve done this plenty of times when we wanted to stretch leftovers or make it extra satisfying.

2. Loaded Chili Cheese Nachos
We’ve drizzled this chili over a tray of tortilla chips, sprinkled it with shredded cheese, then popped it under the broiler for a couple of minutes. Add jalapeños, sour cream, and green onions on top? Next-level game day snack.

3. Chili Dogs That Mean Business
We’ve spooned this right over grilled hot dogs, added cheddar, onions, and a bit of mustard. It’s messy. It’s indulgent. It’s absolutely worth every napkin.

4. Chili-Stuffed Baked Potatoes
You haven’t lived until you’ve split open a crispy baked potato and loaded it up with chili, cheese, and a dollop of sour cream. It’s one of our favorite weeknight comfort meals.

5. As a Filling for Chili Burritos
We’ve wrapped this chili up in warm flour tortillas with some rice, avocado slices, and a bit of lime juice. It’s the kind of handheld dinner that gets requested again and again.

6. With Cornbread on the Side
Classic for a reason. We love serving chili with a slice of buttery cornbread (especially if it’s a little sweet-it balances the spices beautifully). Crumbling some directly into the chili? Even better.

7. Chili Mac Twist
We’ve stirred leftover chili into cooked elbow macaroni or rotini for a fast, no-fuss chili mac. Add a little extra cheese and you’ve got an instant family favorite.

8. In a Bread Bowl
If you can get your hands on some crusty round rolls or sourdough boules, hollow them out and ladle the chili right in. The bread soaks up all that flavor, and you get to eat the bowl when you’re done. Win-win.

9. Topped with a Fried Egg (Yes, Really!)
This is one of those wild cards we tried on a whim-and it works. A runny fried egg on top of chili adds richness and a whole new layer of flavor. We usually save this one for brunch-style leftovers.

10. With a Crisp Green Salad
For balance, we often serve this chili alongside a simple green salad with a tangy vinaigrette. The freshness helps cut through the richness and makes it feel like a well-rounded meal.

Some Tips on This Drew Magary Chili Recipe

1. Chop veggies small
Tiny pieces cook faster and mix better. Chop your bell pepper and jalapeño into little bits. They’ll melt right into the chili!

2. Don’t skip the butter
Oil is good, but butter makes it taste rich and yummy. Use both-your chili will thank you!

3. Cook the beef all the way
Make sure the ground beef is nice and brown. No pink spots! That means it’s cooked and full of flavor.

4. Use a wooden spoon
A wooden spoon helps break up the meat while it cooks. It’s also gentle on your pot!

5. Taste as you go
Take a little taste after the chili simmers. Too salty? Add a splash of water. Not enough spice? Add a pinch more chili powder!

6. Simmer low and slow
Let the chili cook on low heat. This helps all the flavors come together. Be patient-it’s worth it!

7. Add beans last
Put the beans in near the end. That way, they stay whole and don’t get mushy.

8. Cilantro is optional
Don’t like cilantro? It’s okay! You can skip it or swap it with parsley.

9. Make it your way
Want more heat? Add extra jalapeño or cayenne. Like it sweeter? Add a tiny bit more brown sugar. You’re the boss!

10. Top it with love
Sour cream, cheese, green onions, lime-yes, yes, yes! Toppings make chili extra fun and super tasty.

How to Store and Reheat Drew Magary Chili

To store Drew Magary Chili, let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, warm on the stovetop over medium heat until hot, or microwave in 1-minute intervals, stirring in between. Add a splash of broth if it thickens too much.

Common Queries on This Drew Magary Chili Recipe

Here, we’ve got you covered with some common questions about the Real Chili Marquette that people often ask.

1. Can I make this Drew Magary Chili ahead of time?

Absolutely. In fact, we think it tastes even better the next day! The flavors deepen overnight in the fridge. Just store it in an airtight container and gently reheat on the stove or in the microwave.

2. What if I don’t have fire-roasted tomatoes?

No worries-we’ve tried it with regular diced tomatoes too, and it still turns out delicious. If you want to mimic that slightly smoky flavor, try adding a tiny pinch of extra smoked paprika.

3. Can I make this Drew Magary Chili vegetarian?

You sure can! We’ve swapped the ground beef for a plant-based ground (like Beyond Meat) or even just added extra beans and some diced mushrooms for heartiness. Just make sure to use vegetable broth instead of beef broth.

4. How spicy is this Drew Magary Chili Recipe?

We’d say it has a nice medium kick-not too mild, not overwhelming. The jalapeño and dash of cayenne bring some heat, but it’s very balanced. If you’re spice-sensitive, you can skip the cayenne and remove the seeds from the jalapeño.

5. What’s the best way to store leftovers?

Once cooled, store your leftover chili in the fridge in a sealed container for up to 4 days. You can also freeze it for up to 3 months. When reheating, we like to add a splash of broth or water to loosen it up if it’s thickened.

6. Can I use ground turkey or chicken instead of beef?

Yes, and we’ve tried both! Ground turkey or chicken works well-just note that it’s leaner, so you might want to add a touch more oil or butter during the sauté to keep it rich and flavorful.

7. What toppings do you recommend?

Ooh, the toppings are where the fun really begins! We personally love sour cream, cheddar cheese, green onions, fresh cilantro, lime juice, and tortilla chips. Sometimes we even throw in avocado slices for a creamy twist.

8. My chili is too thick-what should I do?

Totally fixable. Just stir in a bit of extra broth or water until you reach your desired consistency. Keep it simmering until it’s well combined and hot again.

9. What kind of beans can I substitute if I don’t have black or kidney beans?

We’ve used pinto beans and even cannellini beans in a pinch-they work great! Use what you have on hand. This chili is super forgiving and flexible.

10. Can I double this recipe for a crowd?

Yes! We’ve doubled it many times for game day parties and potlucks. Just make sure you use a large enough pot (like a Dutch oven or stockpot), and allow a little more time for it to simmer evenly.

There you have it-the ultimate Drew Magary Chili Recipe, loaded with flavor and perfect for game day, cold evenings, or any time you’re craving something cozy and bold. I love finishing mine with a bit of lime, a spoonful of sour cream, and a scoop of melty cheese. And let me tell you: every bite is an absolute “wow.”

I’m so excited for you to try this out in your own kitchen. If you do, leave a comment below and let me know how it turned out-or better yet, snap a photo and tag me!

Until next time, happy cooking and keep the chili hot!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.