4,545 chimi recipes

Microwave chili with lean ground beef, kidney beans, stewed tomatoes, and a clever fat-draining colander trick. Weeknight dinner ready in 25 minutes.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Slow cooker chicken chili with browned thighs, dried navy beans, crushed tomatoes, green chiles, and sharp cheddar. Set it in the morning, come home to a bowl of smoky, spicy comfort.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Discover an authentic Texas-style beef chuck chili recipe with toasted chilies and cocoa for rich flavor; easy no-beans homemade chili perfect for beginners, game day crowds, or cozy family dinners with gluten-free options and spicy variations.

Beef chili simmers ground beef with kidney beans, crushed Italian and Mexican stewed tomatoes, vegetable juice, onions, and chili powder. Easy crowd-pleasing weeknight chili recipe.

Enjoy the taste of Texas with this savory chili made from ground chuck, chili powder and suet.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Artichoke chili dip with chopped artichoke hearts, Parmesan, canned green chilies, and mayonnaise baked until hot and bubbly. Four ingredients, 30 minutes, serve with tortilla chips.

Five-alarm slow cooker beef chili with cubed chuck, jalapenos, beer, and a bold hit of chili powder and cumin. No beans, no tomatoes, all heat. Texas-style.