Classic Beef Chili
If you don’t have a chili recipe in our back pocket, make this one your go-to for game day. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests crank up by topping with a few slices of fresh jalapeño. And thanks to convenient canned beans, you can get this on the table in under an hour. Game on!
Kansas City, Missouri, chef Colby Garrelts makes a giant pot of chili for his family’s Sunday supper, often using venison that he has hunted himself. Here, he uses a mix of pork shoulder and brisket for a super-decadent and satisfying bowl of chili. Slideshow: More Chili Recipes
Turkey Chili Recipes
There are few things more comforting than digging into a hearty bowl of turkey chili. Try your hand at any one of these incredible recipes, from a spicy turkey and quinoa chili to a turkey-and-pinto-bean chili. Plus, we've put a slight spin on the traditional dish with a recipe for turkey chili soup with hominy.
Go vegetarian with your chili. In this recipe guide, TV chef Ellie Krieger offers up a vegetarian black bean chili with ancho and orange, while Zoe Nathan cooks up a healthy variation with barley, quinoa and beans. Plus, check out recipes for chili con tofu, squash-lentil chili and more.
Chili really benefits from being simmered low and slow. And if you want to use dried beans instead of canned, in a slow cooker, it’s never been so effortless. Add them with the ground beef, tomatoes and spices, and just six hours later, you have perfectly tender beans, perfectly delicious chili. For a spicier dish, add a minced, seeded poblano chile or two minced, seeded chipotle chiles in adobo along with the jalapeños. Slideshow: More Crock-Pot Recipes
Chickpea and Swiss Chard Chili
As a cookbook author and test kitchen cook, I make it my business to learn as much as I can about the recipes I test and develop. I can easily spend hours a day researching the history of a dish or reaching out to experts in their field. I even scour popular blogs (and their comment sections) for whatever information might be useful.Along the way, especially in the comments, I’m often shocked at what I discover: unceasing aggression between people who have strong opinions on food and cooking. Opinions on everything from tomato sauce and puree to hard-boiled vs. hard-cooked eggs.I don’t make it my business to argue with anyone—whether via email, on social media, or in the comments about what makes certain recipes what they are or should be. For instance, what makes a “chili” a “chili” and not just a stew? Some say it has to have meat and meat alone—such as Texas chili con carne—while others insist it must have beans. The quarrels can become quite heated, trust me. But I think it’s safe to say that everyone more or less agrees that a chili must have chile peppers (or chili/chile powder). And I agree. So, I am pointing to the chipotles in this dish and calling it: This recipe is a chili. This smoky, rich chili is one of my go-to weeknight dinners, and for good reason. It’s a one-pot dish that has 10 ingredients (not including salt and pepper) and comes together in just 30 minutes. Plus, you can make it a day or two in advance because it reheats beautifully. If that isn’t enough, it’s also relatively healthy—bacon adds plenty of smoky flavor, but also renders enough fat to cook the aromatics, that way there’s no need for any additional oil.So, give this recipe a whirl—keeping your mind open to what “chili” really is—and remember to not read the comments. Slideshow: More Chili Recipes