1,143 chile recipes

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Hearty pork and beef chili simmered low with cocoa powder, cinnamon, cumin, and chili powder for deep, earthy heat. Pinto beans and cornmeal thicken the pot. Serve with sour cream, Parmesan, and chopped onions for a bold weeknight dinner.

Genuine Texas chili, the real-deal bowl of red: chuck roast and coarse ground beef simmered 3 hours with cumin, chili powder, tomatoes, and enchilada sauce. No beans, by Texas law.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

A thick, hearty three-bean beef chili loaded with pinto, kidney, and navy beans in a rich tomato base. Dump it all in, simmer low, and let time do the heavy lifting.

A hearty two-meat chili: ground round and hot Italian sausage simmered with pink beans, black beans, peppers, and a cornmeal thickener. Feeds 15, perfect for game day or a freezer stash.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

Jalapeño beef and bean chili with three fresh jalapeños, ground beef, kidney beans, and a thick tomato base. Two-hour stovetop simmer builds deep heat without raw spice. Built for chili lovers who want kick.