860 chilied recipes

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Vegan garlicky chili made with TVP (texturized vegetable protein) instead of ground beef. Five cloves of garlic, two ounces of chili powder, and masa for thickening deliver hearty, meaty character.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Canned chili meets melted cheddar cheese spread and sour cream in this dead-simple rice topper. Five ingredients, one pot, and dinner is handled. The ultimate lazy night comfort meal.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.

Chili Cheese Cornsticks bake cornmeal batter with cheddar cheese and chopped green chilies in cornstick pans for crispy, golden cornbread with a spicy kick.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Quick microwave chili con queso dip with sharp cheddar cheese spread, fresh tomato, and green chiles. A Tex-Mex chip dip ready in under 10 minutes.

Slow cooker veggie chili layers black beans, corn, peppers and crushed tomatoes with spices bloomed in oil first, then simmers all day. A hearty, high-fiber vegetarian chili that's nearly hands-off.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Ro*Tel-style chili: quick, punchy ground beef chili built on canned tomatoes with green chiles for instant Tex-Mex heat. One pot, 30 minutes, weeknight dinner solved.