1,085 beef chili recipes

Texas-style no-bean chili with coarse ground beef and suet, loaded with chili powder, cumin, and cayenne. A purist's bowl of red with no tomatoes, no beans, just meat and spice.

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Easy homemade taco beef with ground beef, salsa, chili powder, and cumin. Ditch the seasoning packets and make flavorful taco meat from scratch in 35 minutes. Use for tacos, burritos, or salads.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Vortex firehouse chili, a bold beef and black bean chili spiked with amber ale and smoky pureed chipotle peppers. Deeply spiced restaurant-style chili with cumin, coriander, and fresh cilantro.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

Spicy ground beef and macaroni skillet simmered in tomato sauce with diced chili peppers and chili powder. One pan, pantry staples, ready in under an hour. Homemade hamburger helper with bite.

Old-school Texas chili with no beans. Beef and ham slow-simmered in rendered suet with cumin, oregano, and chili pulp for a rich, smoky bowl of pure Lone Star heat.

Six pounds of cubed beef browned in suet, simmered in beef stock with a full cup of chili powder and crushed cumin seeds, thickened with masa harina. No tomatoes. No beans. This is Texas Red in its purest form.

Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.

Big-batch Southern chili with 4 pounds of ground beef, kidney beans, ground dried chiles, and cumin simmered up to 8 hours. Feeds 8 and gets better the longer it cooks.

Beef Brisket with Barbecue Sauce: a hands-off crockpot brisket cooked low for 10 hours in a Worcestershire-vinegar braise, finished with a separate ketchup-brown-sugar sauce.