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Tailgater Super Bowl Steak Chili

This is an easy recipe to make a tasty batch of beefy chilli. You can do it old school in a crock over an open fire or use a crock pot or instant pot. 



  • 1 lb (454 g) boneless blade steak or other type of steak cut
  • 1/2 cup (120 mL) canola or vegetable oil, divided
  • 2 lbs (900 g) medium ground beef
  • 7 tablespoons (105 mL) Ted Reader BBQ Original Bone Dust BBQ Seasoning Rub, divided
  • 1 large sweet onion, diced (you need about 2 cups/475 mL)
  • 1 poblano or green pepper
  • 2 to 4 jalapeno peppers, seeded and finely chopped
  • 6 cloves garlic, minced
  • 1 x 14 oz can (398 mL) black beans, drained
  • 4 slices of thick cut bacon, diced
  • 4 pieces chipotle chilies in adobo sauce
  • 3 tablespoons (45 mL) tomato paste
  • 1/2 cup (120 mL) craft beer
  • 1/3 cup (80 mL) concentrated beef stock
  • 1/3 cup (80 mL) Ted Reader BBQ Crazy Canuck BBQ Sauce
  • 1 x 14 oz can (398 mL) diced tomatoes, do not drain
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60 mL) sour cream
  • 1 cup (240 mL) shredded nacho cheese blend
  • 1 green onion, finely chopped
  • Hickory sticks
  • 1 bunch fresh cilantro, chopped


  1. Dice the blade steak into half to one-inch cubes and place into a bowl. Add two tablespoons of each oil and bone dust BBQ seasoning. Mix well, set aside, and keep refrigerated. 
  2. Place ground beef into a large bowl and add one-quarter cup of Bone Dust seasoning. Mix well, and set aside, and keep refrigerated.
  3. Chop onions and peppers, mince garlic, drain beans and set aside.
  4. Heat a large fry pan over medium heat and add diced bacon. Sauté for four to five minutes, stirring occasionally, until the bacon crisps. 
  5. Increase heat to medium-high and add diced steak. Quickly sear for one to two minutes, remove the steak and bacon from the pan, and place them into a crock pot. 
  6. Add two tablespoons (45 mL) of oil to the pan and sauté off the ground beef in small batches, adding a little more oil, as necessary. Remove cooked ground beef from the pan and add it to the steak and bacon in the crock pot. Add three tablespoons (45 mL) of oil in the same pan and sauté the onions, peppers, and garlic for one to two minutes, stirring occasionally until tender. Add two tablespoons of Bone Dust for another two minutes to cook the spices. Add chipotle chillies and tomato paste and stir.
  7. Add beer and beef stock and bring to a boil. Remove from heat and pour mixture over steak, bacon, and ground beef in the crock pot.
  8. Add BBQ sauce, diced tomatoes, and beans to the crock pot and stir. Cover and heat in a preheated 325°F (166°C) oven for two hours, stirring occasionally, until meat is fork tender.
  9. Season to taste with salt and freshly ground black pepper, and if you want it a little spicier, add a few dashes of your favourite hot sauce. Top chilli with sour cream, shredded cheese, green onions, hickory sticks and chopped fresh cilantro to serve. Enjoy!

TIP: If you use your crock pot in a slow cooker, cook on low for 8 hours. The chilli should be ready in 30 minutes if using an instant pot.

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