Score a Touchdown in the Kitchen this Super Bowl Weekend

Super Bowl batch cooking chili

Slow cooking in large batches is the easiest way to feed a house full of hungry football fans and to leave time for yourself to enjoy the game.

Food you can prepare the day before should be at the front of your Super Bowl cooking playbook. Choose a dish that is healthy, filling and can simmer away on the stove while you spend time with family and friends, then present it with style. We’re happy to share our favourite recipe for turkey chili.

What You’ll Need:

A Big, Beautiful Pot
A made-in-France, cast iron cocotte has unbeatable heat retention and makes a lovely centrepiece for your food spread.

Staub 12.6L Round Cocotte

Platters Aplenty
Add an eclectic touch to the table with snacks served on mixed material surfaces like slate and acacia wood.

Denby Praline Oval Platter
Maxwell & Williams Acacia Paddle Cutting Board

Distinctly Home Round Slate Cheese Board

The Beer
If beer is a part of your Super Bowl tradition, consider elevating the presentation with some artful pilsner glasses.

Mikasa Swirl Smoke Pilsner Glass Set of 4

The Recipe: Turkey Chili
Created for a cocotte (round French oven)
Cooking time: 1 1/2 hours
Serves six


3 Tbsp (45 mL) canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno peppers, minced, seeds removed
5 cloves garlic, minced
1 large red onion, diced
3 lbs (1.5 kg) ground turkey
1/3 cup (75 mL) tomato paste
3 cups (375 mL) crushed tomatoes
1 cup (250 mL) chicken stock
3 Tbsp (45 mL) chili powder
1 Tbsp (15 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper
Salt to taste
3 cups (750 mL) canned kidney beans, rinsed
2 cups (500 mL) canned black beans, rinsed
1/2 cup (125 mL) cheddar cheese, for garnish


Warm the oil in a large pot over high heat. Add the bell peppers, jalapenos, garlic and onion and cook until caramelized, about 10- 12 minutes.

Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 7 – 10 minutes.

Add the tomato paste and crushed tomatoes, stir for 4 minutes, then add the chicken stock.

Add the chili powder, cumin, cayenne and salt.

Stir in the beans, lower the heat and cook, uncovered, for 1 – 1 ½ hours.

Garnish with shredded cheddar.

Photography by David Pike.