72 chili con carne recipes

Microwave tamale pie with seasoned ground beef and sausage, stewed tomatoes, corn, black olives, and a cornmeal topping baked under melted cheddar cheese.

Hearty Southwestern chicken soup with brown rice, corn, diced tomatoes, green chiles, and a cumin-chili broth. A warming one-pot meal ready in 45 minutes.

Lighthouse casserole packs ground beef, kidney beans, macaroni, creamed corn, mushrooms, and olives in a chili-tomato sauce. A big-batch freezer-friendly weeknight casserole.

Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Very Veggie Chili is a hearty pantry-friendly vegetarian chili with pinto beans, hominy, corn, green chiles and a fistful of cilantro. Ready in under an hour, freezes beautifully.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.