316 chili fish recipes

A wonderful venison chili that's loaded with flavour.

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.

Big-batch Texas-style chili with 5 lbs of rough-ground beef and pork simmered in beer, sour mash whiskey, jalapenos, and a heavy hand of cumin. No beans. No compromise. Pure cowboy heat.

Sangre Del Diablo Chili(Blood of the Devil) recipe

This comes out almost black in color and is VERY HOT!

When on the go, try this Idaho-style chili that's made with pinto beans, ground beef and tomato sauce.

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

Reach the sky with this savory chili that will have your family hoping they can have the leftovers for dinner tomorrow.

If you're looking for a healthy alternative to chili, this simple and easy to understand recipe is for you!

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.

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.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Vegan white chili with cubed tempeh, sliced mushrooms, navy beans, and bell peppers in a ginger-cumin broth. Plant-powered, protein-packed, and ready in 45 minutes.

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.

Diced beef chuck slow-simmered with chili powder, cumin, and cayenne, thickened with cornmeal and ladled over hot pasta. A Tex-Mex spin on meat sauce that's hearty enough for hungry crowds.