510 gran marn recipes

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

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!

New Orleans-style red beans and rice slow-cooked with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Thick, creamy gravy over fluffy white rice.

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.

Thin sirloin strips marinated in Sichuan chile, hot bean sauce, ginger, and soy, wrapped around blanched vegetables and grilled on skewers. A spicy, smoky, show-stopping appetizer or main course.

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 bubbly, protein-packed casserole with ground turkey, lima beans, baked beans, and kidney beans in a sweet-tangy brown sugar and molasses sauce. Oven or microwave ready in about an hour.

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.

Texas-style no-bean chili (with optional pintos) made from cubed steak, three types of peppers, beer, and tomatoes. Simmered low and slow for hours, this game day chili brings serious heat.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Big-batch Texas-style chili from Tyler with 2 lbs ground beef, seven cloves of garlic, jalapenos, and a serious triple-pepper spice blend. Simmers for 3 hours until thick, rich, and fiery.

Hominy chili casserole layered with canned chili, black olives, onion, and sharp cheddar cheese. A five-ingredient Tex-Mex bake using pantry staples.

Ohio-style chili with ground beef, sausage, cocoa powder, cinnamon, and allspice over kidney beans. Cincinnati-inspired with a warm, sweet spice backbone and a sour cream finish.