17 Classic Chili Cook Off Winning Recipes

Very few things beat a bowl of award-winning chili, and these 17 classic recipes are straight from the cook-off champs. Whether you’re after smoky, spicy, or bean-packed bowls, this roundup has the ultimate comfort food for your next game day or cozy night in. Dive in and find your new favorite!

Classic Beef Chili

Nothing beats a bowl of hearty beef chili on a chilly evening. This classic version packs deep, slow-simmered flavor from ground beef, kidney beans, and a bold blend of chili powder and cumin. It's a no-fuss, crowd-pleasing staple.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 fresh garlic cloves, minced
• 2 pounds lean ground beef (85/15)
• 3 tablespoons high-quality chili powder
• 1 tablespoon freshly ground cumin
• 3 tablespoons double-concentrated tomato paste
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 2 cups low-sodium beef broth
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat.
2. Add the diced onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. (Tip: Don't rush this step — proper sweating builds a flavorful base.)
3. Add the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef and cook, breaking it apart with a spoon or potato masher, until no longer pink, about 8 minutes. (Tip: A potato masher makes quick work of breaking beef into fine crumbles.)
5. Drain excess fat if desired (leave a little for flavor).
6. Stir in the chili powder and cumin; cook until aromatic, about 1 minute.
7. Add the tomato paste and stir to coat the meat; cook for 2 minutes to deepen the flavor. (Tip: Cooking tomato paste caramelizes it, adding richness.)
8. Pour in the fire-roasted diced tomatoes (with their juices) and the beef broth; stir well to combine.
9. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. (Tip: For a thicker chili, remove the lid for the last 15 minutes of simmering.)
10. Stir in the drained kidney beans and continue simmering uncovered for 15 minutes, until beans are heated through and chili has thickened.
11. Season with kosher salt and freshly ground black pepper. Adjust to your preference, but go easy — you can always add more.
12. Serve hot with your favorite toppings like shredded cheddar, sour cream, or chopped scallions.

Rich and deeply savory, this chili's texture is hearty with tender beans and just the right amount of broth. Leftovers taste even better the next day — spoon it over rice, nachos, or baked potatoes for a quick meal.

Texas No-Bean Chili

Packed with bold flavor, this Texas chili skips the beans and doubles down on smoky heat from dried chiles and tender chuck roast. It’s a slow-cooked, no-shortcuts bowl that demands attention.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 3 minutes

Ingredients

Chile Base

• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 dried chipotle chiles, stems and seeds removed
• 2 cups rich beef broth, preferably low-sodium

Chili Assembly

• 3 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons neutral oil, such as avocado or canola
• 1 large yellow onion, finely diced
• 6 cloves garlic, minced
• 2 tablespoons freshly ground cumin
• 1 tablespoon sweet smoked paprika
• 1 tablespoon dried oregano
• 1 (14.5-ounce) can diced fire-roasted tomatoes
• 2 cups rich beef broth, preferably low-sodium
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Toast the guajillo, ancho, and chipotle chiles in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking often to prevent burning.
2. Transfer toasted chiles to a small saucepan, add 2 cups beef broth, and bring to a simmer over medium heat. Cook for 10 minutes until chiles are softened.
3. Transfer chiles and broth to a blender and blend until completely smooth. Set the chile paste aside.
4. Season the chuck cubes with kosher salt and black pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
5. Working in batches, sear the beef for 3–4 minutes per side until deeply browned. Transfer to a plate and set aside.
6. Reduce heat to medium. Add the diced onion and cook, stirring occasionally, for 5 minutes until translucent. Add garlic, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
7. Pour the chile paste into the pot and stir to combine with the aromatics. Add the fire-roasted tomatoes and remaining 2 cups beef broth, scraping up any browned bits.
8. Return the seared beef and any accumulated juices to the pot. Bring the chili to a boil, then reduce to a gentle simmer.
9. Cover and cook on low heat for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender. Skim any excess fat from the surface.
10. Taste and adjust seasoning with additional salt and pepper if needed. Let the chili rest uncovered for 10 minutes before serving.

Dive into this chili with a side of warm cornbread or a handful of crushed tortilla chips. The rich, smoky broth clings to every piece of beef. It’s even better the next day.

White Chicken Chili

Kick off your weeknight dinner with a bowl of this creamy White Chicken Chili. It's loaded with tender shredded chicken, white beans, and a mild kick from green chiles. The secret is a touch of heavy cream and ground cumin for cozy warmth.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 (4-ounce) cans diced green chiles
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 4 cups low-sodium chicken broth
• 3 (15-ounce) cans great northern beans, drained and rinsed
• 3 cups shredded cooked chicken (from a rotisserie chicken)
• 1/2 cup heavy cream

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat. Add the finely diced yellow onion and cook until softened, about 5 minutes, stirring occasionally.
2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
3. Stir in the diced green chiles, ground cumin, kosher salt, and white pepper. Cook for 1 minute to toast the cumin and deepen the flavor.
4. Pour in the low-sodium chicken broth, increase heat to high, and bring to a boil. Use a wooden spoon to scrape up any browned bits from the bottom.
5. Add the drained and rinsed great northern beans and shredded cooked chicken. Reduce heat to low, cover, and simmer for 15 minutes. (Tip: For a thicker chili, mash about 1 cup of beans against the side of the pot before adding.)
6. Remove from heat and stir in the heavy cream until fully incorporated. (Tip: Always add cream off the heat to prevent curdling.)
7. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot. (Tip: Garnish with fresh cilantro, sliced avocado, or tortilla strips for crunch.)

Velvety and comforting, this chili delivers a creamy texture with every spoonful. Serve it with crusty bread for dipping or pile on shredded cheese and sour cream for extra indulgence. It's the perfect bowl for a chilly evening.

Turkey and Black Bean Chili

Here's a chili that's bold, lean, and ready in under an hour. No slow cooker needed—just one pot and a punch of chipotle heat.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Produce

• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 fresh limes, juiced (about 2 tbsp)

Canned Goods

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 chipotle pepper in adobo sauce, minced (plus 1 tsp adobo sauce)
• 1 cup frozen corn kernels

Spices & Seasonings

• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Other

• 1 lb lean ground turkey
• 1 cup low-sodium chicken broth
• 2 tbsp extra virgin olive oil

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir in minced garlic and minced chipotle pepper with 1 tsp adobo sauce. Cook for 1 minute until fragrant. (Tip: The adobo adds smoky heat; adjust the amount to your spice tolerance.)
3. Add 1 lb lean ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 6 minutes.
4. Sprinkle 1 tbsp cumin and 1 tsp oregano over the meat. Stir constantly for 30 seconds to toast the spices. (Tip: Toasting spices intensifies their flavor, so don't skip this step.)
5. Pour in the fire-roasted diced tomatoes and 1 cup chicken broth. Bring the mixture to a simmer.
6. Add the rinsed black beans and frozen corn. Stir well to combine.
7. Simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens slightly. (Tip: Simmering uncovered helps concentrate flavors and thickens the chili.)
8. Remove from heat. Stir in the fresh lime juice. Season with kosher salt and black pepper to taste. (Tip: Add lime at the very end to preserve its bright acidity.)

Rich, smoky, and bright with lime, this chili satisfies without weighing you down. Serve with a dollop of Greek yogurt or a handful of crushed tortilla chips for crunch.

Vegetarian Three-Bean Chili

Often, a hearty chili doesn't need meat. This three-bean version packs protein and deep flavor from kidney, pinto, and black beans, with bell peppers and tomatoes in a cumin-spiked broth.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Produce

• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium bell peppers (1 red, 1 green), seeded and diced
• 1 jalapeño, seeded and minced (optional)

Canned Goods

• 1 can (28 oz) fire-roasted crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth

Spices & Seasonings

• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp fine sea salt
• 1/2 tsp finely ground black pepper

Other

• 2 tbsp rich extra virgin olive oil

Instructions

1. Heat the rich extra virgin olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the minced garlic, diced bell peppers, and minced jalapeño (if using). Cook for 3 minutes, stirring frequently, until the peppers soften.
3. Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant—blooming the spices in oil deepens their flavor.
4. Pour in the fire-roasted crushed tomatoes, vegetable broth, drained kidney beans, pinto beans, and black beans. Add the fine sea salt and black pepper. Stir well to combine.
5. Bring the chili to a boil over high heat, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens. For a richer flavor, let it rest for 10 minutes off the heat before serving.
6. Taste and adjust seasoning by adding salt or pepper 1/4 teaspoon at a time if needed. The chili will continue to thicken as it cools.

Creamy beans and tender vegetables meld in a rich, smoky broth with a mild kick from cumin and paprika. Serve with cornbread or over rice for a satisfying meal. The chili thickens as it sits; add extra broth to thin if desired.

Cincinnati Five-Way Chili

You think chili is just beans and meat? Cincinnati says otherwise. This five-way version piles spiced beef, tangy sauce, spaghetti, cheese, and onions for a hearty Midwestern classic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 pound lean ground beef (85/15)
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 cup low-sodium beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 1 ounce unsweetened chocolate, finely chopped
• 12 ounces dried spaghetti
• 2 cups shredded sharp cheddar cheese
• 1/2 cup finely chopped white onion (for topping)

Instructions

1. In a large Dutch oven, brown the ground beef over medium-high heat, breaking it into small crumbles, until no longer pink, about 6 minutes. Drain excess fat.
2. Add the finely chopped yellow onion and minced garlic to the pot. Cook, stirring, until the onion softens, about 3 minutes.
3. Stir in chili powder, ground cinnamon, ground cumin, allspice, cayenne, and salt. Cook for 1 minute until fragrant.
4. Pour in tomato sauce, tomato paste, beef broth, and apple cider vinegar. Stir to combine, scraping up any browned bits.
5. Add the bay leaf and finely chopped unsweetened chocolate. Bring to a simmer, then reduce heat to low. Cook uncovered for 30 minutes, stirring occasionally, until the chili thickens to a saucy consistency. (Tip: Simmering slowly deepens the chocolate and cinnamon notes.)
6. While chili simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and keep warm. (Tip: Reserve some pasta water to thin the chili if needed.)
7. Remove the bay leaf from the chili. Taste and adjust salt if needed. (Tip: The chocolate should not be sweet—just a subtle richness.)
8. To serve, place a portion of spaghetti in a bowl. Ladle chili over the pasta. Top with shredded cheddar cheese and a sprinkle of white onion. Serve immediately.

Your bowl should have layers: spaghetti, chili, cheese, onions. The chocolate and cinnamon give a deep, complex warmth that surprises. For extra tang, add a dash of hot sauce or a spoonful of pickle relish.

Smoked Brisket Chili

This smoked brisket chili packs deep, smoky flavor from ancho chiles and beer. It’s thick, meaty, and perfect for game day or a chilly evening. No frills—just bold barbecue taste.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 2 minutes

Ingredients

Main Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves fresh garlic, minced
• 2 dried ancho chiles, stemmed and seeded
• 1 tablespoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (12-ounce) bottle dark lager beer (like Negra Modelo)
• 2 cups low-sodium beef broth
• 2 cups chopped smoked brisket (about 1 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onion and cook, stirring often, until softened and translucent, about 6 minutes.
3. Stir in garlic and cook until fragrant, 30 seconds.
4. Toast the ancho chiles in a dry skillet over medium heat for 2 minutes per side until pliable. Then soak in hot water for 10 minutes. Drain and finely chop.
5. Add chopped anchos, cumin, and oregano to the pot. Cook 1 minute until spices are aromatic.
6. Pour in the beer and bring to a boil, scraping up browned bits. Boil until reduced by half, about 5 minutes.
7. Stir in crushed tomatoes, beef broth, and smoked brisket. Bring to a simmer.
8. Reduce heat to low, cover partially, and cook for 1.5 hours, stirring occasionally.
9. Taste and season with salt and pepper. For deeper flavor, let chili rest 30 minutes off heat before serving. (Tip: The flavor improves overnight.)
10. Serve with shredded cheddar, diced onion, or tortilla chips. (Tip: Smoked brisket is already cooked, so don't over-simmer or it'll dry out.)
11. (Tip: If chili is too thick, thin with extra broth or beer.)

Hearty and deeply smoky, this chili gets even better the next day. The tender brisket chunks soak up the rich broth, while anchos add a subtle heat. Try it spooned over cornbread or loaded fries.

Green Chili Pork

A hearty green chili pork that delivers tangy, mild heat without the fuss. This one-pot stew uses pork shoulder, tomatillos, and green chiles for a deeply savory dish perfect for weeknights.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

• 3 lbs boneless pork shoulder, cut into 1-inch cubes
• 1 lb fresh tomatillos, husked and rinsed
• 1 (4 oz) can diced green chiles (mild)
• 1/2 cup fresh cilantro leaves, chopped
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 2 tbsp canola oil

Instructions

1. Season the pork cubes with 1 tsp salt, 1/2 tsp pepper, and 2 tsp cumin.
2. Heat 1 tbsp canola oil in a large Dutch oven over medium-high heat.
3. Sear the pork in batches (do not overcrowd) until browned on all sides, about 4-5 minutes per batch. Transfer to a plate.
4. Reduce heat to medium. Add remaining 1 tbsp oil and the diced onion. Cook, stirring, until softened, 3-4 minutes.
5. Add minced garlic and cook 30 seconds until fragrant.
6. Add the tomatillos and diced green chiles. Cook, breaking up tomatillos with a spoon, for 2-3 minutes.
7. Return the pork and any juices to the pot. Pour in chicken broth. Bring to a simmer.
8. Cover the pot and reduce heat to low. Simmer gently for 2 to 2.5 hours, until pork is fork-tender. Tip: keep a gentle simmer—too high a boil toughens meat.
9. Uncover and stir in chopped cilantro. Taste and adjust salt if needed. Tip: for deeper flavor, char tomatillos under the broiler before adding.
10. Skim excess fat from the surface if desired. Serve hot.

Dig into tender pork swimming in a tangy, mildly spicy broth. The tomatillos add brightness while the green chiles provide a gentle warmth. Serve over rice, in tacos, or with crusty bread to soak up every drop.

Spicy Venison Chili

Spicy venison chili packs a serious punch. Ground venison brings lean, gamey richness while jalapenos and habaneros deliver intense heat. This is a chili for those who crave bold, wild flavors.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

• 2 lbs lean ground venison
• 3 fresh jalapenos, seeded and minced
• 2 fresh habaneros, seeded and finely chopped (wear gloves)
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 1 large yellow onion, diced
• 4 cloves fresh garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Tip: A heavy pot distributes heat evenly and prevents scorching.
2. Add half the lean ground venison and sear until deeply browned, about 4 minutes. Break it into crumbles. Remove to a plate. Repeat with remaining venison. Tip: Don't overcrowd the pan; browning in batches builds flavor.
3. Reduce heat to medium. Add diced yellow onion and cook until softened, 4 minutes. Add minced garlic and cook 30 seconds, scraping up browned bits from the bottom.
4. Stir in 2 tbsp tomato paste and cook 1 minute, until it darkens and smells rich.
5. Add minced jalapenos and habaneros. Stir for 1 minute. Tip: Handle habaneros with gloves to avoid skin irritation.
6. Sprinkle in 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Toast spices for 30 seconds until fragrant.
7. Return the browned venison to the pot. Add fire-roasted diced tomatoes (with juices), low-sodium beef broth, kosher salt, and freshly ground black pepper. Stir to combine.
8. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour, stirring occasionally. Tip: Simmering uncovered thickens the chili without added thickeners.
9. Stir in the drained kidney beans and continue simmering for 15 minutes, until beans are heated through and flavors meld.
10. Taste and adjust salt or heat if desired. Serve hot.

The chili develops a deep, smoky heat that builds with every bite. The venison stays tender while the beans soak up the spicy broth. Serve with a dollop of sour cream and a sprinkle of sharp cheddar to tame the fire.

Sweet Potato and Black Bean Chili

One-pot chili that's hearty, smoky, and completely vegan. Sweet potatoes and black beans simmer with fire-roasted tomatoes and warm spices for a filling meal. Ready in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• 2 medium sweet potatoes, peeled and diced (1/2-inch cubes)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon rich extra virgin olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted tomatoes, with juices
• 2 cups vegetable broth

Spices

• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic, cumin, coriander, and smoked paprika. Stir constantly for 30 seconds until fragrant. (Tip: Blooming spices in oil intensifies their flavor.)
3. Add diced sweet potatoes and stir to coat with spices. Cook for 2 minutes.
4. Pour in fire-roasted tomatoes with juices and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until sweet potatoes are tender. (Tip: Check tenderness with a fork; it should pierce easily but not fall apart.)
6. Stir in black beans and continue simmering uncovered for 5 minutes until heated through. (Tip: Adding beans later prevents overcooking; they stay creamy.)
7. Season with salt and pepper. Adjust to your preference.

Garnish with fresh cilantro and a squeeze of lime for brightness. This chili thickens as it sits, perfect for meal prep. Serve with crusty bread or over rice.

Lamb and Chickpea Chili

You want a chili that's bold, hearty, and a little different. This lamb and chickpea version swaps beef for ground lamb and adds harissa and cinnamon for warmth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1½ pounds high-quality ground lamb
• 2 tablespoons rich harissa paste
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 can (15 ounces) fire-roasted diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups low-sodium beef broth
• ¼ cup chopped fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground lamb in two batches, breaking it up with a wooden spoon. Cook each batch until deeply browned, about 6 minutes per batch. Tip: Avoid overcrowding to get a good sear, not steam.
5. Return all lamb to the pot. Stir in 2 tablespoons harissa paste, 1 teaspoon cinnamon, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute until aromatic.
6. Pour in the fire-roasted diced tomatoes with their juices and the drained chickpeas. Add 2 cups beef broth and stir to combine.
7. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally. Tip: Letting it simmer uncovered thickens the chili naturally.
8. Taste and adjust salt or pepper if needed. Tip: Flavors concentrate as it simmers, so adjust at the end.
9. Ladle into bowls and garnish with chopped fresh cilantro.

Every spoonful is thick with tender lamb and creamy chickpeas. The harissa brings heat, while cinnamon adds a subtle sweetness. Serve with crusty bread or over rice for a complete meal.

Chili con Carne with Beans

Few dishes hit the spot like a hearty bowl of chili con carne. This version uses beef chunks and pinto beans braised with tomato paste and chili powder for deep, savory flavor. No shortcuts—just slow-cooked perfection.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Meat & Aromatics

• 2 lbs well-marbled beef chuck, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, diced
• 4 cloves freshly minced garlic
• 1 fresh jalapeño, seeded and minced

Spices & Liquids

• 3 tbsp high-quality chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 1 can (6 oz) double-concentrated tomato paste
• 2 cups unsalted beef broth

Beans & Finish

• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 tsp kosher salt, plus more to taste
• 2 tbsp fresh lime juice
• Fresh cilantro leaves for garnish

Instructions

1. Season the beef chunks generously with 1 tsp kosher salt and let sit at room temperature for 10 minutes.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches, sear the beef on all sides until deeply browned (about 4 minutes per batch). Transfer to a plate.
4. Reduce heat to medium and add onion, garlic, and jalapeño to the pot. Sauté until softened, 4 minutes, scraping up browned bits.
5. Add chili powder, cumin, oregano, black pepper, and cayenne. Stir constantly for 1 minute until fragrant (blooming the spices deepens flavor).
6. Add tomato paste and cook, stirring, for 2 minutes until it darkens and sticks slightly to the pot.
7. Pour in beef broth and bring to a simmer, scraping up any remaining fond from the bottom.
8. Return the beef and any accumulated juices to the pot. Cover and simmer on low heat for 1 hour.
9. After 1 hour, stir in the pinto beans. Continue simmering uncovered for 30 minutes, stirring occasionally, until the beef is fork-tender and the chili has thickened (tip: if too thick, add a splash of broth).
10. Remove from heat, stir in lime juice, and adjust salt to taste. Garnish with fresh cilantro.

Melt-in-your-mouth beef and creamy beans swim in a smoky, tangy chili sauce that's deeply satisfying. Serve it with warm cornbread, over rice, or topped with shredded cheddar and a dollop of sour cream for a complete meal.

Hatch Green Chile Chili

This Hatch green chile chili brings pure New Mexico comfort. Tender pork, earthy potatoes, and mild green chiles create a hearty, satisfying bowl.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds lean pork shoulder, cut into 1-inch cubes
• 1 large yellow onion, diced
• 4 cloves fresh garlic, minced
• 6 fresh Hatch green chiles, roasted, peeled, stemmed, seeded, and chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to finish
• 1/2 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth
• 2 medium golden potatoes, peeled and cut into 1/2-inch cubes

Instructions

1. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add half the pork cubes in a single layer (don't overcrowd) and brown on all sides, about 4 minutes total. Transfer browned pork to a plate. Repeat with remaining oil and pork.
3. Reduce heat to medium. Add the onion and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
4. Add the chopped Hatch chiles, cumin, oregano, salt, and pepper. Cook, stirring, for 1 minute to bloom the spices.
5. Pour in the chicken broth, scraping up any browned bits from the bottom. Return the pork to the pot.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the pork is tender. (Tip: Skim off any foam for a cleaner broth.)
7. Stir in the cubed potatoes. Continue simmering, uncovered, for 20–25 minutes, until potatoes are fork-tender. (Tip: Taste and adjust salt if needed; the potatoes absorb salt.)
8. If the chili is too thin, smash a few potatoes against the pot to thicken. (Tip: Let the chili rest 5 minutes off heat for flavors to meld.)

Zesty and warming, this chili is perfect with a dollop of sour cream and warm tortillas. The potatoes break down slightly, thickening the broth naturally. Each spoonful is a taste of the Southwest.

Buffalo Chicken Chili

Skip the game-day wings and try this hearty chili. Buffalo chicken flavor in every spoonful.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 fresh celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups shredded cooked chicken (rotisserie works great)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup hot sauce (like Frank's RedHot)
• 2 cups low-sodium chicken broth
• 1/2 cup crumbled blue cheese for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and celery; cook until softened, about 5 minutes.
2. Stir in garlic, black pepper, salt, cumin, and paprika. Cook 1 minute until fragrant.
3. Add shredded chicken, tomatoes, kidney beans, hot sauce, and chicken broth. Stir to combine.
4. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. (Tip: For thicker chili, simmer an extra 10 minutes.)
5. Taste and adjust hot sauce or salt if needed. (Tip: Let chili rest 5 minutes off heat for flavors to meld.)
6. Ladle into bowls and top with crumbled blue cheese and extra hot sauce if desired. (Tip: Serve with celery sticks for crunch.)

With its rich, tangy heat and creamy blue cheese finish, this chili beats wings any day. Serve over rice or with crusty bread to soak up the spicy broth.

Smoky Chipotle Chili with Chorizo

Sometimes you need a chili that hits hard. This smoky chipotle version with chorizo delivers deep, complex heat and hearty texture.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 pound fresh Mexican chorizo sausage, casings removed
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 canned chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 1 (28-ounce) can crushed fire-roasted tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup low-sodium beef broth
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper
• Optional toppings: sour cream, shredded sharp cheddar, fresh cilantro

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add chorizo and cook, breaking it apart with a wooden spoon, until browned and crispy, about 5-7 minutes. Use a slotted spoon to transfer chorizo to a plate, leaving rendered fat in pot.
3. Reduce heat to medium. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. (Tip: Scrape up any browned bits from the chorizo for extra flavor.)
4. Add garlic, chipotle peppers, adobo sauce, cumin, and oregano. Stir constantly for 1 minute until fragrant.
5. Pour in crushed tomatoes, black beans, beef broth, salt, and pepper. Stir to combine.
6. Return chorizo to the pot. Bring chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. (Tip: Simmering uncovered thickens the chili; don't cover or it'll stay thin.)
7. Taste and adjust seasoning with more salt or pepper if needed. (Tip: If chili tastes flat, add a splash of adobo sauce or a pinch of sugar to brighten flavors.)
8. Serve hot with desired toppings like sour cream, cheddar, and cilantro.

Finished with a dollop of sour cream and sharp cheddar, this chili balances smokiness with creamy richness. Perfect for game day or a cozy weeknight dinner.

Lentil and Mushroom Chili

This vegan chili packs serious umami from mushrooms and walnuts. Green lentils give it a hearty texture, while cumin adds warmth. It's a one-pot meal that satisfies even meat-eaters.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, finely chopped
• 1 cup finely chopped toasted walnuts
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups green lentils, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 4 cups low-sodium vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
5. Stir in walnuts, cumin, smoked paprika, salt, and pepper. Toast for 1 minute until spices are fragrant. (Tip: Toasting spices deepens their flavor.)
6. Add lentils, tomato sauce, and vegetable broth. Stir well to combine.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, until lentils are tender. (Tip: For a thicker chili, uncover during the last 10 minutes.)
8. Taste and adjust salt if needed. (Tip: Lentils absorb salt, so adjust near the end.)
9. Let chili rest for 5 minutes before serving. The flavors meld as it sits.

Drizzle each bowl with a swirl of extra virgin olive oil and a squeeze of lemon juice for brightness. The chili is thick and robust, perfect over rice or with crusty bread. Leftovers taste even better the next day.

Poblano and Chicken Chili Verde

Here's a tangy, mildly spicy chili verde that's a weeknight winner. Chicken thighs stay juicy, and roasted poblanos and tomatillos give it a smoky, bright kick. Ready in under an hour.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 2 lbs boneless skinless chicken thighs
• 4 poblano peppers (about 1 lb)
• 1 lb fresh tomatillos, husked and washed
• 1/2 cup chopped fresh cilantro
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp finely ground black pepper
• 2 tbsp rich extra virgin olive oil

Instructions

1. Set oven to broil. Roast poblano peppers and tomatillos on a foil-lined baking sheet 5–7 minutes until charred, turning once. Let cool, then peel poblanos, remove stems and seeds. Chop both roughly.
2. Heat rich extra virgin olive oil in a Dutch oven over medium-high. Season chicken thighs with kosher salt and finely ground black pepper. Brown 4 minutes per side. Remove chicken and set aside.
3. Add diced yellow onion and minced garlic to the pot; cook 3 minutes until softened. Stir in ground cumin for 30 seconds.
4. Return chicken to pot. Add chopped tomatillos, poblanos, and low-sodium chicken broth. Bring to a boil, reduce heat to low, cover, and simmer 25 minutes until chicken shreds easily.
5. Shred chicken with two forks directly in the pot. Stir in chopped fresh cilantro. Simmer uncovered 5 minutes to thicken. Taste and adjust salt if needed.
6. Serve hot with lime wedges, sour cream, or tortilla chips.

Garnish with fresh cilantro and a dollop of crema. The rich broth, tender chicken, and grassy poblanos create a bowl of comfort. Serve alongside warm tortillas for dipping.

Conclusion

There’s a chili for every taste here—from classic beef to fiery vegetarian. I hope you find your new go-to for game day or cozy nights. Which one looks best? Drop a comment below and pin this post to save for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.