14 Chili Recipes So Good You Will Go Back for a Second Bowl

What is it about a big pot of chili that makes a cold night feel so much better? It is cheap, it feeds a crowd, and it tastes even better the next day. These chili recipes cover every craving, from classic beef and beans to creamy white chicken, smoky chipotle and a meatless bowl that even meat lovers enjoy. Want more cozy one pot meals? Try our slow cooker dinners for fall too. Get your toppings ready, because this list is about to make you hungry..

Chili Recipes Start With a Classic Beef and Bean Bowl

Every great chili list has to begin with the bowl most of us grew up on. Ground beef, kidney beans and tomatoes simmer with chili powder and cumin until thick and rich. Then the fun part: melted cheddar, a cool spoon of sour cream, jalapenos and a few tortilla chips for scooping. This is the recipe to master first, because all other chili recipes build on it.

You will need: 2 pounds ground beef, 1 onion, 1 green bell pepper, 4 garlic cloves, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 can (28 oz) crushed tomatoes, 2 cans (15 oz each) kidney beans, 1 cup beef broth, salt, cheddar, sour cream, jalapenos, tortilla chips.

How to make it: Brown the beef in a large pot and drain the fat. Add the onion and pepper and cook 5 minutes, then the garlic and spices for 1 minute. Stir in the tomatoes, beans and broth. Simmer uncovered for 45 minutes, stirring now and then, until thick. Season with salt and top as you like.

Texas Style Chili Recipes Use Chunks of Beef

In Texas, many cooks say real chili has no beans at all. Instead, it is all about tender chunks of beef in a deep red sauce made from dried chiles. It takes a little longer, but the flavor is bold, smoky and unforgettable. Serve it with warm tortillas and lime wedges. So, team beans or team no beans? Tell us where you stand.

You will need: 3 pounds beef chuck (cut in 1 inch cubes), 2 tablespoons oil, 1 onion, 5 garlic cloves, 4 dried ancho chiles, 2 dried guajillo chiles, 2 teaspoons cumin, 1 teaspoon oregano, 2 cups beef broth, 1 tablespoon masa harina, salt, lime.

How to make it: Toast the dried chiles in a dry pan, soak in hot water for 15 minutes, then blend with a little water. Brown the beef in oil in batches. Cook the onion and garlic, then add the chile paste, cumin, oregano and broth. Return the beef and simmer covered for 2 1/2 hours. Stir in masa to thicken.

Lean and Healthy Turkey Chili

Looking for healthy chili recipes? Want a lighter bowl that still tastes hearty? Ground turkey soaks up all the spices and keeps this chili lean and high in protein. Bell peppers, beans and tomatoes make it filling, and it is ready in about 40 minutes. It is a smart choice for meal prep, because it keeps in the fridge for days and freezes well.

You will need: 1 tablespoon olive oil, 1 1/2 pounds ground turkey, 1 onion, 1 red bell pepper, 3 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 can (28 oz) diced tomatoes, 1 can (15 oz) pinto beans, 1 can (15 oz) black beans, 1 cup chicken broth, salt and pepper.

How to make it: Brown the turkey in oil, breaking it up. Add the onion and pepper and cook 5 minutes. Stir in the garlic and spices for 1 minute. Add the tomatoes, beans and broth. Simmer for 25 minutes until thick. Taste, season and top with fresh herbs or yogurt.

Set It and Forget It Slow Cooker Chili

Some days you need dinner to cook itself, and slow cooker chili recipes are made for those days. Brown the meat in the morning, dump everything in the slow cooker and come home to a house that smells incredible. Slow cooking makes the beef extra tender and lets the spices blend into a deep, rich flavor. Quick poll: A) slow cooker, B) stovetop, C) Instant Pot, D) whatever is cleanest?

You will need: 2 pounds ground beef, 1 onion, 3 garlic cloves, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) tomato sauce, 2 cans (15 oz each) beans, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon brown sugar, salt.

How to make it: Brown the beef with the onion in a skillet and drain. Put it in the slow cooker with all the other ingredients and stir well. Cook on low for 7 to 8 hours or high for 4 hours. Stir, taste and adjust the salt before serving with your favorite toppings.

White Chicken Chili Recipes Are Creamy and Mild

Not every chili has to be red. White chicken chili uses tender chicken, white beans and green chiles in a creamy broth that is mild, cozy and family friendly. A little cream cheese melts right in and makes it silky. Top it with something crunchy, fresh herbs and a squeeze of lime. Many people say this is the chili that converts the picky eaters.

You will need: 1 tablespoon butter, 1 onion, 3 garlic cloves, 2 cans (4 oz each) diced green chiles, 2 teaspoons cumin, 1 teaspoon oregano, 4 cups chicken broth, 3 cups cooked shredded chicken, 2 cans (15 oz each) great northern beans, 4 oz cream cheese, 1/2 cup sour cream, lime, cilantro.

How to make it: Melt the butter and cook the onion for 5 minutes. Add the garlic, chiles and spices for 1 minute. Pour in the broth, add the beans and chicken and simmer for 15 minutes. Stir in the cream cheese and sour cream until smooth. Add lime and cilantro and serve.

Chili Mac the Kids Will Ask For

Chili mac is what happens when two comfort foods fall in love. Pasta cooks right in the chili, so you only wash one pot, and a handful of cheese melts over the top. It is fast, filling and loved by kids of every age. It is also a clever way to stretch leftover chili into a whole new dinner.

You will need: 1 pound ground beef, 1 onion, 2 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 can (15 oz) tomato sauce, 1 can (14 oz) diced tomatoes, 1 can (15 oz) kidney beans, 3 cups beef broth, 2 cups elbow macaroni, 1 1/2 cups shredded cheddar.

How to make it: Brown the beef and onion in a deep skillet and drain. Add the garlic and spices for 1 minute. Stir in the tomato sauce, tomatoes, beans and broth and bring to a boil. Add the pasta, cover and simmer for 12 minutes, stirring a few times. Top with cheese and cover until melted.

Sweet Potato and Black Bean Chili

This meatless chili is hearty, colorful and packed with fiber. Sweet potatoes add a natural sweetness that balances the smoky spices, while black beans make it filling. It is a great option for Meatless Monday or when you want something healthy that still feels like comfort food. Would you try a chili with no meat? Be honest.

You will need: 2 tablespoons olive oil, 1 onion, 2 medium sweet potatoes (peeled and diced), 3 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 can (28 oz) diced tomatoes, 2 cans (15 oz each) black beans, 2 cups vegetable broth, lime, salt.

How to make it: Cook the onion and sweet potatoes in oil for 8 minutes. Add the garlic and spices for 1 minute. Stir in the tomatoes, beans and broth. Simmer for 25 minutes until the sweet potatoes are tender and the chili is thick. Finish with lime juice and salt.

Cheesy Weeknight Chili Recipes Ready in 30 Minutes

Busy night? This quick chili gets dinner on the table in half an hour with simple pantry staples. The trick is to bloom the spices in the hot pan so they taste like they have simmered all day. A big pile of shredded cheese on top melts into every spoonful. Of all the chili recipes here, this is the one you will make most often.

You will need: 1 pound ground beef, 1 onion, 2 garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1 can (15 oz) tomato sauce, 1 can (14 oz) diced tomatoes, 1 can (15 oz) kidney beans, 1/2 cup water, 1 cup shredded cheese.

How to make it: Brown the beef and onion in a pot and drain. Push the meat aside, add the spices to the hot pan for 30 seconds, then stir together. Add the tomato sauce, tomatoes, beans and water. Simmer for 20 minutes. Serve topped with plenty of cheese.

Smoky Chipotle Chili Recipes for Spice Lovers

If you like heat, chipotle peppers in adobo are your best friend. They bring a deep smoky flavor and a slow burn that builds with every bite. A little cocoa powder sounds strange, but it adds richness without tasting like chocolate. Serve with lime and cool sour cream. Quick poll: A) mild, B) medium, C) hot, D) set my mouth on fire?

You will need: 2 pounds ground beef, 1 onion, 4 garlic cloves, 2 to 3 chipotle peppers in adobo (chopped) plus 1 tablespoon sauce, 2 tablespoons chili powder, 2 teaspoons cumin, 1 tablespoon cocoa powder, 1 can (28 oz) fire roasted tomatoes, 2 cans (15 oz each) pinto beans, 1 cup beef broth.

How to make it: Brown the beef and onion and drain. Add the garlic, chipotles, adobo, spices and cocoa and stir for 1 minute. Add the tomatoes, beans and broth. Simmer uncovered for 40 minutes until thick and dark. Taste and add more adobo sauce for extra heat.

Three Bean Vegetarian Chili

Meatless chili recipes do not get easier than this. Three kinds of beans make this chili hearty, creamy and full of protein, with no meat needed. Corn, peppers and tomatoes add color and a fresh sweetness. It costs very little to make and is perfect for feeding a crowd on a budget. Leftovers are amazing over rice or stuffed into a baked potato the next day.

You will need: 2 tablespoons olive oil, 1 onion, 1 red bell pepper, 1 zucchini, 3 garlic cloves, 2 tablespoons chili powder, 2 teaspoons cumin, 1 can each (15 oz) kidney beans, black beans and pinto beans, 1 can (28 oz) crushed tomatoes, 1 cup corn, 1 1/2 cups vegetable broth, salt.

How to make it: Cook the onion, pepper and zucchini in oil for 7 minutes. Add the garlic and spices for 1 minute. Stir in the beans, tomatoes, corn and broth. Simmer for 30 minutes, stirring now and then. Mash a few beans to thicken and season with salt.

Chili Cheese Nachos for a Crowd

Got leftover chili? Turn it into the best party snack ever. Layer crunchy tortilla chips with hot chili and lots of melted cheese, then finish with jalapenos. They come out of the oven bubbling and disappear in minutes. Make a big tray for game day or movie night, and watch everyone crowd around the pan.

You will need: 1 bag (12 oz) tortilla chips, 3 cups leftover chili, 3 cups shredded cheddar or Mexican blend, 1/2 cup pickled jalapenos, 1/2 cup sour cream, 2 green onions, 1 tomato (diced).

How to make it: Heat the oven to 400 F. Spread half the chips on a sheet pan, top with half the chili and half the cheese. Repeat the layers. Bake for 10 minutes until the cheese is melted and bubbly. Add jalapenos, sour cream, green onions and tomato and serve right away.

Loaded Chili Cheese Fries

Crispy fries smothered in chili and melted cheese are pure diner comfort. Make them at home with frozen fries to keep it easy, or cut your own potatoes for extra crunch. Top with onions, sour cream or jalapenos and dig in with a fork. Be honest, could you ever share a plate of these?

You will need: 1 bag (32 oz) frozen fries, 2 cups chili (homemade or leftover), 1 1/2 cups shredded cheddar, 1/4 cup diced onion, sour cream, chopped green onion, jalapenos (optional).

How to make it: Bake the fries according to the package until extra crispy. Heat the chili in a small pot. Pile the fries on a sheet pan, spoon the chili over them and sprinkle the cheese on top. Bake 3 more minutes until melted. Add onions and toppings and serve hot.

Sweet Skillet Cornbread for Dunking

Chili is great on its own, but a warm slice of cornbread next to it makes the meal complete. This version is soft, buttery and just a little sweet, with crisp golden edges from the hot skillet. Crumble it right into your bowl or eat it on the side with honey butter. Which side do you love most with chili: cornbread, crackers, rice or chips?

You will need: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 2 eggs, 1/3 cup melted butter, 2 tablespoons honey.

How to make it: Heat the oven to 400 F with a greased cast iron skillet inside. Whisk the dry ingredients in one bowl and the milk, eggs, butter and honey in another. Combine just until mixed. Pour into the hot skillet and bake for 20 to 22 minutes until golden. Cool for 5 minutes and slice.

Homemade Chili Seasoning Mix

Want to make all of these chili recipes taste even better? Mix your own seasoning. Store bought packets are often salty, but a homemade blend lets you control the heat and flavor. It takes two minutes and keeps for months in a jar. Use about 3 tablespoons for every pound of meat and you will never go back.

You will need: 1/4 cup chili powder, 2 tablespoons cumin, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne (optional).

How to make it: Add all the spices to a small bowl and stir until evenly mixed. Pour into a clean, dry jar with a tight lid. Store in a cool dark cupboard for up to 6 months. Shake before using and add 3 tablespoons per pound of meat, plus extra cayenne if you like heat.