Chili is a hearty and flavorful crowd-pleaser that's perfect all winter long, and "Good Morning America" got a taste of three riffs on the classic one-pot meal.
Celebrity chefs Ryan Scott, Pati Jinch and Marcus Samuelsson dished up their favorite chili recipes for our MVP your Meal series.
Score their delicious game day recipes below.
Ryan Scott’s California Chili con Corny, Frito Pie Style
"This chili fills my cravings for warm delicious meaty goodness but it’s not nearly as heavy as a more traditional meat-and-bean chili," Scott said. "The black beans and corn help to lighten it up a bit, and really go so well with avocado and sour cream."
Serving Size: 8 Cooking Time: 4 1/2 hours
1 1/2 pounds lean ground beef
2 6 ounce cans tomato paste
1 16 ounce bag frozen corn
1 15 ounce can black beans
1 1/2 cups diced bell pepper
1 1/2 cups diced onion
2 garlic cloves, minced
1 large jalapeno, minced
2 28 ounce cans diced San Marzano tomatoes
2 tablespoons salt
1/2 tablespoon ground black pepper
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
Pinch crushed red pepper flakes
3 tablespoons agave syrup
1 tablespoon apple cider vinegar
Shredded cheddar cheese
Mini bags of corn chips / tortilla chips for Frito Pie
Preheat the oven to 350 degrees.
Heat your Dutch oven on medium high heat and brown the ground beef until fully cooked. Add the tomato paste and continue cooking until the tomato paste starts to color and smell toasty, about 2 to 4 minutes.
Add the corn, beans, bell pepper, onion, canned tomato, fresh jalapeno, garlic, salt, pepper and spices (include the juices in the cans of beans and tomatoes). Stir well and put the cover on.
Transfer the dutch oven to the preheated oven and cook for three hours, pulling it out every 30 minutes to give it a good stir.
After cooking for three hours, pull the dutch oven out and add the agave and cider vinegar. Stir well, put the cover back on and return to the oven to cook for 30 more minutes.
To serve the chili Frito pie style, cut the side edge off the bags of chips, top the chips with chili and garnishes of your choice.
Marcus Samuelsson’s Yebeg Wat Chili
1 piece brisket, cut into 2-inch pieces
1k red onion
500g canned plum tomatoes, smashed
300g cranberry beans soaked overnight in water
Substitute for berbere
2 Tbsp chili powder
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground clove
Melt butter. Robot coupe onion, ginger, and garlic add to pot with butter and sweat until veg is translucent. Add berbere, cook for a few minutes until fragrant. Add tomatoes, cook for 30 minutes, pour over beef, add beans and braise at 350 degrees until tender. Approximately 4 hours. Shred brisket.
Serve with Greek yogurt, diced red onion and tortilla chips.
Pati Jinich’ Tex-Mex Chili
3 tablespoons vegetable oil, plus one tablespoon set aside 1 pound beef stew meat, cubed into 1-inch chunks 1 pound ground pork or beef 1 teaspoon kosher or coarse sea salt, or more to taste 1/4 teaspoon freshly ground black pepper, or more to taste 1 white onion, chopped 1 red bell pepper, chopped 1 tablespoon chopped jalapeño, seeding optional 4 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1 teaspoon chili powder such as, ancho or chipotle chile powder 1 tablespoon chipotle chiles in adobo sauce, or more to taste 1/2 teaspoon cumin 1 teaspoon dried oregano 1 tablespoon tomato paste 1 28-ounce can crushed tomatoes 1 tablespoon dark brown sugar 1 tablespoon distilled white vinegar 4 cups beef stock 2 15-ounce cans pinto beans, drained and rinsed (or about 4 cups homemade) To garnish:
Chopped fresh cilantro
Shredded cheddar cheese
Green onions, sliced thin
In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another five to six minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for five more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for three to four minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.