Chili Recipes

Spicy turkey chili spiked with Worcestershire, vinegar, cinnamon and allspice. A lean Cincinnati-style chili for two ready in 45 minutes, freezer-friendly.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Black Bean Chili with Toasted Spice Seasoning recipe

Cincinnati chili: a thin, fragrant ground beef sauce spiced with cinnamon, allspice, and cumin, ladled over spaghetti and topped with shredded cheddar, raw onion, and oyster crackers. The Ohio classic.

A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.

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.

Texas-style no-bean chili with ground beef chuck, pork, and cubed beef simmered in beer with bold spices and thickened with masa harina for competition-worthy flavor.

A homestyle green chile stew with fire-roasted green chiles, tender beef, stewed tomatoes, and cumin simmered in beef gravy. The kind of recipe that gets passed down through generations.

Three pounds of beef chuck simmered for nearly 3 hours with cumin, oregano, jalapeño, and tomato concassé, thickened with a masa harina slurry. No beans, no shortcuts. This is cookoff-caliber chili built on patience and bold spice.

This dish is great for preparing in advance and freezing.

A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.

From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.

Six pounds of cubed beef and two pounds of pinto beans simmered for hours with a full cup of chili powder, cocoa, fennel, and bacon. This is competition-level chili that feeds 15.

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.