249 hili con carne recipes

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

This is an excellent recipe, low in fat and full of fibre.

Ground beef browns with onions, then simmers all day in the slow cooker with kidney beans, lima beans, stewed tomatoes, and creamed corn spiked with chili powder for a stick-to-your-ribs winter soup.

The crock pot was scrapped clean. Best rating I could have gotten. Everyone raved at how good it was.

This dish is great for preparing in advance and freezing.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

Big-batch weekend chili that feeds 30 to 40 people, slow-simmered for 6 hours with ground beef, kidney beans, Rotel tomatoes, and bold spices. The ultimate game day or potluck crowd-pleaser.

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

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.

Jalapeno chicken white chili goes creamy, built on a roux-and-cream base loaded with chicken, great northern beans, and corn. Fresh and pickled jalapenos bring double the heat. Top with Jack cheese.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

So filling, and delicious! A good chili is always welcome by my family. Soaked up all the yummy sauce with our homemade dinner rolls. Hmmm, so good!

These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Have to give this recipe 5 star. It was quite easy to make, and it came out delicious.