Click here to find some absolutely essential chili-making tips, and check out this collection of chili recipes; some are spicy and some are meat-free, but whichever you make, just don’t forget to lay out the sour cream, fresh cilantro, and Cheddar for your guests to pile on top.
This recipe packs quite a bit of punch for only a few ingredients. These beans are buffed up with Applewood smoked bacon, pineapple salsa, and chili powder. For this recipe, click here.
Ready in less than an hour, this satisfying rendition of chili tastes like it's been simmering all day long. Check it out here.
Big Girls, Small Kitchen
The unexpected addition of pumpkin makes this deeply flavored chili the perfect dish to serve on a cool fall night. Click here for the recipe.
This chili has a soup-like consistency, but if you prefer your chili thick and chunky, stir in a third cup of cornmeal and bring the pot up to a boil; the starch will thicken the chili right up. Click here for the recipe.
Here’s a take on the original “bowl of red.” Enjoy this chili with tortilla chips, cheese, or sour cream, or even slather it on a hot dog or fries. For this recipe, click here.
This chili verde is beefed up with tomatillos, pork, cumin, and two kinds of beans. Click here to check out the recipe.
Another place that’s famous for its chili is Cincinnati — as served by such purveyors as Skyline, Gold Star, Empress, Camp Washington, and Pleasant Ridge: a silky, thin sauce, flavored with hints of cinnamon, coats finely ground meat for a truly delicious and unique bowl of chili. Smother crispy French fries with the chili and top with shredded Cheddar cheese and diced onions.
The classic gets a Yankee twist with pork belly, ground beef, and ground pork; Texans, don’t call foul play until you’ve taken a bite! For this recipe, click here.
Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and jalapeños. Check out the recipe here.
There is a Native American tale that describes three sisters who planted their corn, beans, and winter squash crops side by side to help support and nurture each other. With this in mind, this vegetarian roasted squash chili blends fresh, frozen, and canned goods into a harmonious, satisfying chili. Click here for the recipe.
Dine and Dish
Chock full of baby bella (portobello) mushrooms, roasted green chilies, white beans, and shrimp, this chili recipe just might have you coming back for seconds… or maybe even thirds. For the recipe, click here.
This chili is packed with fiber and protein to help you feel full while providing the energy you need to accomplish everything on your to-do list, including putting dinner on the table. Check out the recipe here.