192 chili fish recipes

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Try this new but tasty rendition of chili that will become one of your new favorites in no time!

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.

Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.

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.

Ground turkey chili with jalapeño, kidney beans, green chilis, and a surprise hit of briny Spanish olives and warm cloves. Leaner than beef chili but just as bold. Top with cheddar, cilantro, and a squeeze of lime.

A quick 30-minute ground beef chili with cinnamon, cumin, green chiles, and a surprising twist of raisins for sweetness. Simple, warming, and ready for a weeknight bowl over rice.

Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.

Chili Krieghauser with ground beef, French onion soup, kidney beans, and a splash of cola plus cocoa for unexpected depth. The midwestern-style cookoff chili with a secret ingredient list.

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.

Texas-style beef chili with coarsely ground chuck, beer, Rotel tomatoes, and a bold nine-spice blend. No beans, all meat. Make it in the microwave or slow cooker.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

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.

College Park fire alarm chili with two pounds of ground beef, chili beans, canned tomatoes, and a generous hit of chili powder. Hearty, no-fuss, and simmered for an hour.

White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.