Patrick Mahomes’ Essential Game-Day Recipe Is a Family Favorite

These days, it seems Patrick Mahomes is on top of the world. This weekend, he’s heading into his fifth Super Bowl, three of which he has won. For Chiefs fans, this is a blessing. For the rest of football fans, it’s something like a curse.

Off the field, Mahomes is a bit of a foodie though, and we can respect that. His go-to Whataburger order that’s so beloved he helped bring the Texas-based chain to his new state.

The three-time Super Bowl champion loves his snacks as well. He has a soft spot for Jolly Rancher Gummies, Starbursts, and according to his wife Brittany, Doritos for a bedtime snack. 

The Mahomes family eats well too. The Chiefs organization released a cookbook on the Chiefs mobile app, called the Kingdom Cookbook. In it, you can find countless recipes from players and fans, like Mama Kelce’s Magic Marshmallow Rolls, that work well for a game day or a rainy day.

One of these recipes is a family favorite of the Mahomes, created by his personal chef. It’s a hearty green turkey chili made with some classic ingredients. “This recipe has become a staple in the Mahomes Family,” reads the recipe.

What Is Patrick Mahomes’ Favorite Chili Recipe?

Ground dark turkey meat is browned with a seasoning of salt, Sazón, fajita seasoning, and cumin. Along with half of the corn and cannellini beans, this meat is added to a large stock pot filled with sautéed onions, poblano pepper, garlic, and sweet potatoes. The chili broth? A puréed combination of chicken stock, a charred poblano pepper, cilantro, more corn and cannellini beans, enchilada sauce, and a green chile to suit your spice tolerance.

It’s safe to say you can’t mess up this chili. All the ingredients are combined in a large stock pot and cooked until it thickens and the flavors meld. If you’re having a game day party, add this to your table and wait for the smiles.

How to Make Patrick Mahomes’ Favorite Green Turkey Chili

Ingredients:

• 2 poblano peppers, 1 whole, 1 diced
• 1 bunch of cilantro
• 1 (8-ounce) container of green enchilada sauce
• 1 green chile (mild or hot)
• 2 cups (16 ounces) chicken stock
• 1 can of corn, rinsed
• 1 can cannellini beans, rinsed
• 2 pounds ground dark turkey meat
• 3 tablespoons Meat Church fajita seasoning
• 1 tablespoon ground cumin
• Salt to taste
• Sazón to taste
• 1 sweet potato, diced
• 1 yellow onion, diced
• 4 garlic cloves, diced

Directions:

1. Char the whole poblano over an open flame until blackened. Transfer to a bowl and cover with plastic wrap to steam for about 10 minutes. Peel away the charred skin.
2. In a blender combine the charred poblano, half a bunch of cilantro (use bottom half with stems), enchilada sauce, green chile, chicken stock, and half of each can of corn and cannellini beans, and purée until smooth.
3. Heat ground turkey in a large sauté pan over medium-high heat, breaking it up with the back of a wooden spoon until browned. Stir in fajita seasoning, cumin, salt, and Sazón.
4. In a large stock pot, sauté the remaining diced poblano, sweet potato, onion, and garlic until the onion becomes translucent. Stir in the cooked turkey mixture, the remaining corn and beans, and the puréed ingredients from the blender. Cook over medium heat, stirring, until the chili begins to thicken. Lower the heat and let simmer for about 30 minutes.
5. Taste and adjust the seasoning to your taste. Serve topped with garnishes of your choice, such as shredded cheese, sour cream, avocado, lime, and the remaining cilantro, chopped.

   Recipe courtesy of the Kingdom Cookbook, available free on the Kansas City Chiefs app.