Whether it’s during a frigid Football Sunday or digging out of a Snowpocalypse, there’s nothing like having a pot of chili on the stove. We’ve got you covered with a chili recipe for every type of chili lover. Go for meaty beef, chicken, pork, or turkey varieties, or load up with beans and veggies. Add smoke with spices or dial up the heat with jalapeños and chipotles.
And to round out your chili party, check out our favorite guacamole, nachos, dips, chilis, ribs, hot dogs, burgers and brownies.
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RecipeBeef and Black Bean Chili with Chipotle & Avocado
An all-time site favorite, this surprisingly quick and easy chili is garnished with diced avocado for a cool contrast to the thick, spicy chili. -
RecipeWhite Chicken Chili
Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs. -
RecipeWhite Bean Chili Cornbread Pie
Topping chili with cornbread turns it into a one-dish meal. This pie is best served about 20 minutes after it comes out of the oven; while the dish will still be hot, the sauce will have cooled enough to thicken. -
RecipeSmoky Chipotle Black Bean Chili with Fresh Salsa
This all-season chili is easily varied: in warmer weather, top it with a cool, salsa-like mix of raw veggies like tomatoes, avocado and corn. In winter, roast the vegetables separately and garnish the dish with them. -
RecipePork and Poblano Chili with Tomatillos and Chorizo
This dish proves a hearty chili can give off a fresh vibe too. It’s the perfect choice for pork fans (it uses country ribs and chorizo) and the amount of heat is lovely. -
RecipeSmoky Pork Chili with Black-Eyed Peas
The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl. -
RecipeBrisket & Bean Chili
Chunks of leftover brisket make this chili much more interesting than one made with ground beef. -
RecipeChicken & Chickpea Chili
Become the MVP at your house tonight by making this soul-warming chicken chili. The chili is rich, flavorful and satisfying, and the mix of bacon crumbles and fresh toppings means everybody at the table will be a fan. -
RecipeChocolate Stout Chili
Chocolate stout beer gives this chili rich, complex flavors that get even better with time. If you can resist the urge to devour the chili the day you make it, you’ll be deliciously rewarded for your patience. It’s best served a day or two after you make it, straight up or over rice. -
RecipeSlow-Cooker Beef Chili with Beer
Your slow cooker does all the work in this stick-to-your-ribs chili, which you can top with tortilla chips, shredded Cheddar, and sliced green onions, or make the chili itself a topping and spoon it over tortilla chips for nachos. -
RecipeBeef and Green Chile Chili
This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it’s a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note. -
RecipeTurkey & Butternut Squash Chili with Apple-Cilantro Garnish
This slightly sweet, mild chili is ideal for Super Bowl parties, and it will please adults and kids alike. For variation, use chicken or different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. -
RecipeChili Con Carne
This chili features high-impact flavor elements—pure ground chile, freshly toasted and ground coriander and cumin seeds. Aromatic herbs and citrus punch up the flavor as well, making this a new favorite dish for game night—or any night. -
RecipeTex-Mex Chili
Chili purists may scorn the inclusion of onions, beer, and unsweetened chocolate, but they give this chili an unbelievable depth of flavor. -
RecipeSpiced Roasted Chicken & Cranberry Bean Chili
Chef Ana Sortun's unconventional chili begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home. -
RecipeBeef & Three Bean Chili
Beans may not be traditional in some regionally-inspired chili recipes, but they add texture and flavor. Plus, when mashed up a bit, they help to thicken the chili. -
RecipeVegetable-Chickpea Chili with Fried Almonds
This vegetarian chili tastes even better after it’s mellowed in the refrigerator for a day. Almonds fried in olive oil until golden brown are a creative and crunchy garnish. -
RecipeMexican-Style Chili
This spicy, smoky beanless chili features pork shoulder stewed with ancho and pasilla chiles. You’ll want to serve it with soft, fresh tortillas, to offer a counterpoint to the chiles' heat. -
RecipeChicken & Pinto Bean Chili
New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor. To order chiles by mail, try Coyote Cafe General Store (www.coyotecafe.com; 800-866-4695) or Pendry's Chile Supply (800-533-1870).
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RecipeSlow Cooker Chili
Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.
