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The fundamentals of chili may be hotly debated, but at the end of the day, there’s no denying the hearty warmth and comfort that emanate from a perfectly spiced bowl. Beans or not; veggie-heavy or meat-packed; ground beef or chopped short ribs; chicken or pork; white, green, or tomato-based red — the number of variations becomes more exponential when you factor in the wide array of available accoutrements and toppings. This recipe collection explores everything under the chili umbrella, from regional specialties such as spaghetti-tangled Cincinnati Chili to classic chili-cheese dogs and chili-cornbread casserole. Even if you already have your back-pocket chili recipe, we’re sure you’ll find something here to enhance your next bowl.
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Classic Beef Chili
If you don’t have a favorite chili recipe, make this one your go-to. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests can crank up by topping with a few slices of fresh jalapeño. Thanks to convenient canned beans, you can get this on the table in under an hour.
White Chicken Chili
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Prepared with tomatillos instead of tomatoes, this bold, spicy chicken chili gets its thick, creamy texture from the addition of navy beans and chopped white corn tortillas; the red hue comes from a combo of chili powder and cayenne pepper.
Texas Chili
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
You won’t find any beans in this chili; instead, four whole pounds of beef chuck roast are flavored with plenty of dried chiles, onion, and garlic, plus a bottle of beer. Serve with shredded cheddar, sliced jalapeños, and diced onions for a supremely satisfying bowl.
Short Rib Chili
Victor Protasio / Food Styling by Tyna Hoang / Prop Styling by Christina Daley
Fresh jalapeños, smoky chipotle chiles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.
Award-Winning Chili
Food & Wine / Photo by Hannah Hufham / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
While many white chicken chilis lean on cornstarch or a roux for body, this blue-ribbon recipe owes its creaminess to the generous amount of grated Monterey Jack cheese that gets stirred into the reduced chicken stock. With two whole onions, four cloves of garlic, and two cans of chopped green chiles plus spices, this chili packs so much flavor that you’ll never miss the tomato base of standard chili varieties.
Weeknight Skillet Chili
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Yes, you can have a big, bold chili on the table in half an hour, thanks to canned fire-roasted tomatoes, kidney beans, and chipotle peppers, plus quick-cooking ground beef and Mexican chorizo.
Chili Cornbread Casserole
Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
For this hearty one-skillet meal, F&W recipe developer Renu Dhar pours a quick homemade cornbread batter over a classic ground beef and bean chili, then bakes until irresistibly golden.
Cincinnati Chili
Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
For this classic regional dish, sometimes called Skyline Chili, spaghetti and mildly spiced chili can be personalized with a range of toppings. We topped our take with cheddar cheese, red kidney beans, and onions.
Spicy Chicken Chili
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
From Food & Wine’s Quick From Scratch Chicken cookbook, this recipe is packed with beans, tomatoes, and smoky spices. Juicy chicken thighs simmer with jalapeños, cumin, and oregano, creating a tomato-rich base layered with heat and depth. Pinto and black beans give body, while garnishes like cilantro and cornbread round out a cozy, crowd-pleasing meal. Plus, it can be on the table in under an hour.
Pork Chile Verde
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
Guy Fieri’s chile verde is loaded with melty pork shoulder suspended in smoky and spicy tomatillo-chile broth. Don’t leave out any of the garnishes: crispy tortilla strips, bright lime wedges, chopped fresh cilantro, sliced scallions, and shredded jalapeño Jack cheese.
Mapo Tofu–Inspired Beef and Black Bean Chili
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Mapo tofu meets classic beef chili for this incredibly warming, inventive mash-up. Szechuan peppercorns, fresh chiles, and the spicy fermented bean paste doubanjiang provide plenty of tongue-tingling heat, while ground beef, tofu, and black beans give the dish its satisfying heft.
Marry Me White Chicken Chili
Food & Wine / Sara Haas
A riff on Marry Me Chicken, this chicken chili simmers tangy sun-dried tomatoes and golden-seared chicken thighs in a velvety bean-thickened broth. Cannellini beans and a quick dusting of flour give the stew body without loads of cream. Ready in just 50 minutes, it tastes even better the next day.
Frito Pie
Also known as “walking tacos,” this Frito pie piles homemade chili with cheddar and toppings on a mound of corn chips still in the bag for an undeniably fun, flavorful meal. Make the quick-pickled red onion in advance for easier day-of prep.
Vegetarian Black Bean Chili with Ancho and Orange
Touches of orange and honey play off fruity ancho chile powder and tomatoes to give this easy black bean chili an unexpectedly bright, sweet lift. You’ll need three cans of black beans and less than an hour to prepare it.
Turkey and Pinto Bean Chili
Con Poulos
This chili is made with ground turkey, olive oil, pinto beans, and lots of veggies. It has the perfect level of spice — not too much nor too little — so it’s enjoyable for everyone.
Three-Chile Beef Chili
With coffee, stout beer, smoky bacon, and three kinds of peppers, this recipe makes one vibrant pot of chili. Two pounds of ground beef and three cans of pinto beans add plenty of heft and make this the ultimate cold-weather meal.
Chickpea and Swiss Chard Chili
This smoky, rich chili is a simple one-pot dish that comes together in just half an hour from only 10 ingredients, salt and pepper included. The leftovers are perfect for lunch later in the week.
Pork and Brisket Chili
Use small pink Rancho Gordo beans and a mix of boneless pork shoulder and brisket to make a giant pot of super-satisfying chili that feeds 10 hungry people. A big jar of roasted Hatch green chiles provides the ideal amount of heat.
Chicken Chili with Beer and Hominy
Sarah Bolla
Beer and hominy set this chicken chili from San Diego–based chef Sara Bolla apart, giving it a malty depth and chewy texture that play beautifully against the tender shredded meat. Plus, it can be on the table in just 45 minutes. Serve it with sour cream, fresh onions, and cilantro.
Chili con Tofu
Sponge-like tofu is great for absorbing spicy chili seasonings, but you can use the same weight of tempeh instead for a heartier option. Since tempeh is not packed in water, there’s no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans.
Ultimate Loaded Chili-Topped Hot Dogs
The meaty, mildly sweet chili on these loaded dogs is balanced by the sharp bite of pickled jalapeños and the crunch of radishes and salty Corn Nuts. Feel free to make the chili ahead of time for quicker day-of assembly.
Crock-Pot Chili
Since chili benefits from being simmered low and slow, using a slow cooker to make it is a no-brainer. This classic recipe calls for dried beans instead of canned; simply add them with the ground beef, tomatoes, and spices, and six hours later, you have delicious chili.
Vegetable Chili with Garlic Rice
Loaded with black beans, onion, tomatoes, bell peppers, and squash, this veggie chili is served over a bed of aromatic long-grain rice for a garlicky boost — make it with vegetable stock instead of chicken to keep things vegetarian-friendly. Chopped cilantro gives the dish a fresh finish.
Beef Chili with Beans
© John Kernick
Grant Achatz ditches the traditional packaged chili seasoning blend, instead creating a custom spice mix with generous amounts of ancho and pasilla chile powders plus fresh herbs. Chopped chipotles in adobo and cayenne pepper round out the fiery factor for his smoky version of classic ground beef chili.
Pork Cheek and Black-Eyed Pea Chili
Michael Symon’s big-batch chili calls for a pound of slab bacon plus five pounds of flavorful, succulent pork cheeks, though pork shoulder will work, too. Leave the seeds in the jalapeños if you like it hot.
Quick Three-Bean Chili
The key to creating this flavorful chili in just half an hour lies in the inclusion of a few strips of bacon to the aromatic base; the chili powder gets lightly toasted in the rendered fat to add smoky, savory intensity throughout. You’ll need a can each of Great Northern, pinto, and black beans to make it.
Jodie Kautzmann
2025-10-23 16:27:00