244 meat chili recipes

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Thai peanut lime dipping sauce with soy sauce, rice vinegar, fresh cilantro, and chili sauce. No-cook, five minutes, and pairs with satay, spring rolls, or grilled meats.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

Seasoned ground beef filling with garlic, cumin, oregano, and chili powder, ready for enchiladas, tacos, burritos, or chimichangas. One versatile Mexican meat recipe, four dinners.

Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.

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.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.

Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Texas-style beef chili with coarsely ground chuck, beer, Rotel tomatoes, and a bold nine-spice blend. No beans, all meat. Make it in the microwave or slow cooker.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.