Top 10 Must-Try Chili Recipe Collection for Every Taste

Classic Beef Chili

This hearty Classic Beef Chili is the perfect comfort food for cold days and gatherings. Follow these detailed steps to create this traditional and flavorful dish.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp vegetable oil

Instructions:

1. Prepare the base: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onions and cook for 3-4 minutes until softened.
2. Add aromatics: Add minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant.
3. Brown the beef: Add ground beef to the pot, breaking it up with a wooden spoon. Cook for 6-8 minutes until beef is browned and no longer pink. Drain excess fat if necessary.
4. Add spices: Stir in chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until spices are fragrant.
5. Add tomato paste: Add tomato paste and stir well, cooking for 2 minutes to develop deeper flavor.
6. Add liquids: Pour in crushed tomatoes and beef broth. Stir to combine all ingredients thoroughly.
7. Add beans and seasonings: Add kidney beans and bay leaf. Bring the mixture to a boil.
8. Simmer: Reduce heat to low and let the chili simmer uncovered for 45 minutes to 1 hour, stirring occasionally. The chili should thicken and flavors should meld together.
9. Final seasoning: Taste and adjust seasoning with salt, pepper, or additional spices as needed. Remove bay leaf before serving.
10. Serve: Ladle into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, green onions, or cornbread.

Tips: For best flavor, let the chili rest for 10 minutes before serving. This chili tastes even better the next day as flavors continue to develop. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.

Texas Chili (Chili con Carne)

This authentic Texas-style chili recipe delivers bold, pure flavors with tender chunks of beef and no beans – just the way Texans like it.

Ingredients:

• 3 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons masa harina or cornmeal
• Salt and black pepper to taste
• 2-3 dried chilies (ancho or chipotle), stemmed and seeded

Instructions:

1. Prepare the meat: Pat beef cubes dry and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
2. Brown the beef: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef cubes in batches, about 3-4 minutes per side. Don’t overcrowd the pot. Remove and set aside.
3. Sauté aromatics: In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Toast spices: Add chili powder, cumin, paprika, oregano, and cayenne. Stir and cook for 1 minute until spices are fragrant.
5. Add tomato paste: Stir in tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
6. Deglaze and simmer: Return beef to pot. Add beef broth, diced tomatoes, and dried chilies. Bring to a boil, then reduce heat to low and simmer covered for 2-3 hours, stirring occasionally.
7. Thicken: In the last 30 minutes, mix masa harina with 3 tablespoons of warm broth to make a slurry. Stir into chili to thicken.
8. Final seasoning: Taste and adjust seasoning with salt, pepper, and additional spices as needed. Remove dried chilies before serving.
9. Serve: Ladle into bowls and serve with cornbread, shredded cheese, diced onions, or sour cream if desired.

Cooking time: 3-3.5 hours | Serves: 6-8 people

White Chicken Chili

White Chicken Chili is a creamy, comforting dish that offers a milder alternative to traditional red chili. This recipe serves 6-8 people and takes approximately 45 minutes to prepare and cook.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup sour cream
• 8 oz cream cheese, softened
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup shredded Monterey Jack or white cheddar cheese
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Prepare the chicken: Season chicken with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove and let cool, then shred into bite-sized pieces.
2. Sauté vegetables: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Add spices: Stir in cumin, oregano, chili powder, and paprika. Cook for 30 seconds to bloom the spices.
4. Build the base: Add chicken broth, diced green chilies, and white beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add creaminess: Reduce heat to low. Stir in softened cream cheese until completely melted and incorporated. Add the shredded chicken back to the pot.
6. Finish the chili: Remove from heat and stir in sour cream and half of the shredded cheese. Season with salt and pepper to taste.
7. Serve: Ladle into bowls and top with remaining cheese, fresh cilantro, and serve with lime wedges. Accompany with cornbread or tortilla chips if desired.

Tips: For extra heat, add jalapeños or use hot green chilies. The chili can be made ahead and reheated gently. Avoid boiling after adding dairy to prevent curdling.

Vegetarian Chili

This hearty plant-based chili is packed with protein-rich beans, fresh vegetables, and aromatic spices that will satisfy even the most dedicated meat lovers.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• Salt and black pepper to taste
• 1 tablespoon brown sugar (optional)
• 2 tablespoons lime juice

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and cook for 5 minutes until softened and translucent.
3. Add bell peppers, carrots, and celery. Cook for another 5-7 minutes, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for 2 minutes, allowing it to develop deeper flavor.
6. Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir constantly for 30 seconds until spices are fragrant.
7. Pour in crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
8. Add all three types of beans and bay leaf. Bring mixture to a boil.
9. Reduce heat to low, cover partially, and simmer for 30-45 minutes, stirring occasionally.
10. Season with salt, pepper, and brown sugar if using. Remove bay leaf.
11. Stir in lime juice just before serving.
12. Taste and adjust seasonings as needed.

Serving Suggestions:

Serve hot topped with shredded cheese, sour cream, diced avocado, chopped cilantro, or crushed tortilla chips. This chili pairs perfectly with cornbread or over baked sweet potatoes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6-8 people

Cincinnati Chili

Cincinnati Chili is a unique Ohio specialty that differs from traditional chili with its thin consistency and warming spices like cinnamon and cocoa. Here’s how to make this regional favorite:

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 tablespoons unsweetened cocoa powder
• 1 bay leaf
• 2 cups beef broth
• 1 can (15 oz) tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1 lb spaghetti
• 2 cups shredded cheddar cheese
• 1 large white onion, finely diced (for serving)
• Oyster crackers (optional)

Instructions:

1. Brown the meat: In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon until browned and cooked through, about 5-7 minutes. Drain excess fat.
2. Add aromatics: Add the chopped onion and garlic to the pot with the beef. Cook for 3-4 minutes until the onion is softened.
3. Add spices: Stir in tomato paste, chili powder, cinnamon, cumin, paprika, allspice, cloves, and cocoa powder. Cook for 1-2 minutes until fragrant.
4. Add liquids: Pour in the beef broth, tomato sauce, apple cider vinegar, and Worcestershire sauce. Add the bay leaf and stir to combine.
5. Simmer: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1.5-2 hours, stirring occasionally. The chili should have a thin, sauce-like consistency. Season with salt and pepper to taste.
6. Cook spaghetti: About 15 minutes before serving, cook the spaghetti according to package directions until al dente. Drain.
7. Serve Cincinnati style: Remove the bay leaf from the chili. Serve the chili ladled over the cooked spaghetti, topped with shredded cheddar cheese and diced raw onion. Provide oyster crackers on the side if desired.

Serving Tips: Cincinnati Chili is traditionally served “3-way” (chili, spaghetti, cheese), “4-way” (add onions), or “5-way” (add beans). The thin consistency allows it to coat the spaghetti perfectly, creating a unique and comforting dish that’s beloved in Ohio.

Turkey Chili

This healthy Turkey Chili recipe offers all the hearty flavors of traditional chili while being lighter and more nutritious. Perfect for meal prep or feeding a crowd!

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon tomato paste
• Salt and black pepper to taste

Instructions:

1. Prepare the base: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and bell pepper, cook for 5-6 minutes until softened.
2. Add aromatics: Add minced garlic and cook for another minute until fragrant.
3. Cook the turkey: Add ground turkey to the pot, breaking it up with a spoon. Cook for 6-8 minutes until turkey is browned and no longer pink.
4. Season: Add chili powder, cumin, paprika, oregano, and cayenne pepper. Stir well and cook for 1-2 minutes to toast the spices.
5. Add tomatoes: Stir in tomato paste, diced tomatoes, and tomato sauce. Mix well to combine.
6. Add beans and liquid: Add both types of beans and chicken broth. Bring the mixture to a boil.
7. Simmer: Reduce heat to low, cover partially, and simmer for 20-25 minutes, stirring occasionally.
8. Final seasoning: Taste and adjust seasoning with salt and pepper as needed.
9. Serve: Ladle into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or cornbread.

Tips: This chili tastes even better the next day as flavors meld together. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Slow Cooker Chili

Ingredients:

• 1 lb ground beef or turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Brown the meat: In a large skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat and transfer to your slow cooker.
2. Add vegetables: Add diced onion, minced garlic, and bell pepper to the slow cooker with the cooked meat.
3. Add beans and tomatoes: Stir in the kidney beans, black beans, crushed tomatoes, and tomato paste until well combined.
4. Season the chili: Add chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, black pepper, and brown sugar. Mix thoroughly.
5. Add liquid: Pour in the beef broth and stir everything together until well incorporated.
6. Cook low and slow: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer cooking time allows flavors to develop and meld together perfectly.
7. Taste and adjust: About 30 minutes before serving, taste and adjust seasonings as needed. Add more chili powder for heat or brown sugar for sweetness.
8. Serve: Ladle the chili into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or cornbread.

Tips:

• For extra flavor, sauté the onions and garlic before adding to the slow cooker
• This chili tastes even better the next day as flavors continue to develop
• Freeze leftovers in portion-sized containers for up to 3 months
• Add corn or diced jalapeños for extra texture and flavor

Three-Bean Chili

This hearty vegetarian Three-Bean Chili is packed with protein and bursting with flavor. Perfect for cold days or when you want a satisfying, nutritious meal.

Ingredients:

• 1 cup kidney beans, soaked overnight and drained
• 1 cup black beans, soaked overnight and drained
• 1 cup pinto beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 bay leaves
• Fresh cilantro for garnish

Instructions:

1. Prepare the beans: Cook each type of bean separately in boiling water until tender, about 45-60 minutes. Drain and set aside.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic, bell pepper, carrots, and celery. Cook for another 5-7 minutes.
3. Add spices: Stir in tomato paste, chili powder, cumin, paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
4. Add liquids: Pour in diced tomatoes and vegetable broth. Add bay leaves and bring to a boil.
5. Combine beans: Add all three types of cooked beans to the pot. Reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
6. Season and finish: Remove bay leaves. Season with salt and pepper to taste. Let the chili rest for 10 minutes before serving.
7. Serve: Ladle into bowls and garnish with fresh cilantro. Serve with cornbread, sour cream, or shredded cheese if desired.

Cooking Time: 2 hours | Servings: 6-8 | Difficulty: Easy

Spicy Beef and Bean Chili

Ingredients:

• 2 lbs ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2-3 jalapeño peppers, finely chopped
• 1-2 habanero or serrano peppers, finely chopped (for extra heat)
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chipotle powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Instructions:

1. Prepare the vegetables: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and cook for 5 minutes until softened.
2. Add aromatics: Add minced garlic, jalapeño peppers, and habanero/serrano peppers. Cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.
3. Brown the beef: Add ground beef to the pot, breaking it up with a wooden spoon. Cook for 8-10 minutes until meat is browned and cooked through. Drain excess fat if necessary.
4. Add spices: Stir in chili powder, cumin, paprika, cayenne pepper, chipotle powder, oregano, salt, and black pepper. Cook for 1-2 minutes until spices are fragrant.
5. Add tomatoes and paste: Add tomato paste and cook for 2 minutes, stirring constantly. Then add crushed tomatoes, beef broth, brown sugar, and apple cider vinegar. Mix well.
6. Add beans: Stir in kidney beans and black beans. Bring the mixture to a boil, then reduce heat to low and simmer.
7. Simmer: Cover partially and let the chili simmer for 45 minutes to 1 hour, stirring occasionally. Add more broth or water if the chili becomes too thick.
8. Taste and adjust: Taste the chili and adjust seasoning as needed. Add more salt, pepper, or hot peppers for extra heat.
9. Serve: Ladle into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or cornbread.

Cooking Tips:

• For extra heat, leave seeds in the hot peppers or add hot sauce to taste
• The chili tastes even better the next day as flavors meld together
• Can be made in advance and reheated
• Freezes well for up to 3 months

Sweet Potato Chili

This hearty and nutritious Sweet Potato Chili combines the comfort of traditional chili with the natural sweetness and vitamins of sweet potatoes. Perfect for health-conscious cooks looking for a creative twist on a classic recipe.

Ingredients:

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 lb ground turkey or lean ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups low-sodium vegetable or chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Optional toppings: Greek yogurt, shredded cheese, chopped cilantro, avocado slices

Instructions:

1. Prepare the sweet potatoes: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and develop a light golden color. Remove and set aside.
2. Cook the meat: In the same pot, add the remaining tablespoon of oil. Add ground turkey or beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
3. Sauté vegetables: Add diced onion and bell pepper to the pot. Cook for 4-5 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
4. Add spices: Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and develop their flavors.
5. Combine ingredients: Return the sweet potatoes to the pot. Add crushed tomatoes, broth, black beans, and kidney beans. Stir well to combine all ingredients.
6. Simmer the chili: Bring the mixture to a boil, then reduce heat to low and let it simmer, partially covered, for 25-30 minutes. Stir occasionally and add more broth if needed to maintain desired consistency.
7. Season and finish: Taste and adjust seasoning with salt, pepper, and additional spices as needed. The sweet potatoes should be tender and the flavors well-blended.
8. Serve: Ladle into bowls and top with your choice of Greek yogurt, shredded cheese, chopped cilantro, or avocado slices. Serve with cornbread or crusty bread on the side.

Cooking Tips:

• For extra depth of flavor, roast the sweet potatoes in the oven at 400°F for 20 minutes before adding to the chili
• This chili tastes even better the next day as flavors continue to meld
• Can be made in a slow cooker: combine all ingredients and cook on low for 6-8 hours
• Freezes well for up to 3 months

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 6-8 people

With these 10 exceptional chili recipe variations at your fingertips, you’re equipped to create memorable meals that will warm both body and soul. From the hearty tradition of Classic Beef Chili to the innovative twist of Sweet Potato Chili, each recipe offers its own unique charm and flavor adventure. Whether you’re cooking for a cozy family dinner, meal prepping for the week, or hosting friends on a chilly evening, there’s a perfect chili recipe here waiting to become your new favorite. So grab your favorite pot, gather your ingredients, and let the magic of homemade chili fill your kitchen with warmth and delicious possibilities.