300 chili bean recipes

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.

Quick, easy, tasty and healthy. This Chinese noodle stir-fry well satisfies your palate and provides enough nutrients to your body.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

An easy and tasty side dish - spicy beans and rice.

Goldwater's expert chili slow-simmered 5 hours with dried pinto beans, coarsely ground beef, tomato paste, and red pepper flakes. No-frills, Arizona-style bean chili.

Cincinnati-style chili with ground beef simmered in a sweet-savory sauce of cinnamon, allspice, cloves, cocoa-adjacent spices, and molasses, served over spaghetti with cheese and hot peppers. A Midwestern classic.

Cincinnati-style chili simmered 3 hours with cinnamon, allspice, and ground beef in tomato paste. Serve over pasta with cheese, onions, and kidney beans for a 5-way.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.