Touchdown chili

Get football-season ready with this Lantern Hill chef-inspired recipe

Created date

August 29th, 2017
A pot of chili surrounded by fresh ingredients.

Chili con carne is a favorite among Lantern Hill community members. 


What’s better than watching football on a chilly fall day? Watching football while eating a piping hot bowl of homemade chili. 

The recipe below is inspired by Lantern Hill Director of Dining Jason Fernandi’s own chili con carne—the perfect way to welcome fall and football season.

Fernandi oversees Lantern Hill’s on-site dining venues and Signature Dining program, which includes restaurant-style dining, from-scratch cooking, intimate dining venues, daily menu options, in-the-moment cooking, and chef-inspired culinary creations. 



Chili con carne

Serves 6-8


2 lb ground beef

1 tbsp olive oil

1 large yellow onion, diced

1 green or red bell pepper, diced

2 garlic cloves, minced

1 tsp salt

½ tsp season salt

1 tsp pepper

1 tsp oregano

3 tsp chili powder

1½ tsp cumin

1/8 tsp cayenne pepper

¼ tsp paprika

2 tsp vinegar

1 14.5-oz can beef broth

2 14.5-oz cans diced tomatoes

2 14.5-oz cans dark red kidney beans


1. Sauté beef until well browned. 

2. Drain fat and set aside. 

3. Add olive oil to the pan and sauté onions, pepper, and garlic until tender (5-8 minutes). 

4. Add salt, season salt, pepper, oregano, chili powder, cumin, cayenne, and paprika. Stir to combine.

5. Stir in vinegar, beef broth, diced tomato, and ground beef. Simmer for 45 minutes to an hour. 

6. Stir in kidney beans.

7. Season with salt and pepper. Serve hot.