496 chili soup recipes

Tender slow-cooked spare ribs simmered in sweet and sour sauce with curry powder and chili for a sticky, tangy glaze. Just 6 ingredients and zero fuss.

Southern soft-shell tacos loaded with canned chili, instant rice, salsa, and cheddar cheese in warm flour tortillas. A 30-minute weeknight dinner with zero fuss and maximum filling.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Five-ingredient Texas-style bean soup with ground chuck, canned minestrone, Rotel tomatoes, and ranch-style beans. Ten minutes of prep, one hour of simmering, zero fuss.

One-skillet beef-a-roni with ground beef, elbow macaroni, green beans, and French onion soup. A quick weeknight dinner that cooks entirely in a frying pan.

Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.

Sour cream dip with diced carrots, chili powder, cumin, and Dijon mustard. A no-cook party dip with smoky spice and crunch that comes together in minutes.

Thick ground beef chili with kidney beans, stewed tomatoes, and green chiles, topped with fluffy sour cream dumplings cooked right on top. Comfort food that's a complete meal in one pot.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Beef chuck chili with Tabasco, green chiles, cumin, and chili powder simmered for 90 minutes. A no-bean, no-tomato Texas red from the family behind the famous hot sauce.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

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.

Mexican stroganoff with round steak simmered in chili sauce, chili powder, paprika, soy sauce, and mushrooms, finished with sour cream. Freezer-friendly and serves 8 over noodles or rice.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.