1,143 chile recipes

Smoky, beer-braised chili loaded with cubed flank steak, jalapenos, and masa harina. This thick, hearty Texas-style chili simmers low and slow until every spoonful hits with deep, layered heat.

Beefy no-bean chili with cubed stewing beef, chorizo sausage, jalapenos, and Mexican beer simmered low and slow. Bold, smoky, and built for serious chili lovers.

Wild Card chili stirs molasses into a beef-and-bean chili with red beans, refried beans and chili powder. The molasses is the wild card. A 1-hour weeknight pot.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

The original Australian Dinkum Chili made with kangaroo meat, ground emu ham, and wallaroo bacon simmered in Aussie beer with regional chili peppers. This is fair dinkum bush tucker meets chili cookoff.

Sam Huddleston's chili is a no-bean Texas-style chili with cubed beef, toasted cumin seed, paprika, and chili powder, thickened with cracker meal at the end. Proper bowl of red.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Chopped beef simmers with tomatoes, jalapeños, and beer for robust Southwestern chili that's better after resting an hour off the heat.

Puppy's Breath Chili is a no-bean Texas-style bowl of red built on chunks of sirloin and layers of chili powder and pureed dried chiles. The spices go in staged like a cook-off champ, finished with lime and Tabasco.

Texas-style beef chili with cubed meat, toasted whole cumin, and six tablespoons of chili powder. No beans, no tomatoes, just beef, spice, and a slow 90-minute simmer.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

No wonder it's a World Championship chili, it was packed with flavour. Followed the recipe as it is, and not too hard to make. It was definitely a hit at our dinner table. I will have to keep this recipe.

Texas-style competition chili with cubed round steak, bold chili powder, and cumin simmered low and slow for 2.5 hours. No beans, no shortcuts, just pure beefy heat the way Texans do it.

Beanless ground beef chili spiked with cocoa powder and cinnamon for a rich, earthy depth. Thickened with masa harina and loaded with cumin, oregano, and five tablespoons of chili powder.

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.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.