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 jalapenos.
Vegetarian Black Bean Chili with Ancho and Orange
This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices.
Fire-and-Ice Ohio Chili
Jeni Britton Bauer adds richness to this wonderful chili with a surprise ingredient: dark chocolate ice cream. She loves serving the chili over spaghetti because it has a great sauce-like consistency.
Game-Day Pork and Black Bean Chili
On game days, Andrew Zimmern likes to set out a pot of chili with all the fixings: limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, cheddar cheese, corn chips and more.
Winter Vegetable Chili
This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.
“The turkey chili is a big favorite of Oprah’s,” says Art Smith. “It’s got some spice, which I think kids love just as much as adults do.”
Quick Three-Bean Chili
Some chilis need to simmer for a long time to help the flavors develop. This one doesn’t because Melissa Rubel Jacobson mixes in a little bit of bacon, which instantly adds meatiness and a nice smoky flavor.
Pork Cheek and Black-Eyed Pea Chili
Michael Symon defines himself as a “porketarian,” saying he can’t get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks—an unusual cut worth seeking out. If pork cheeks aren’t available, pork shoulder (cut into 2-inch pieces) can be substituted.
Chef Laurent Tourondel uses a cured pork sausage flavored with fennel seed, anise and garlic in this hearty chili.
Chili con Tofu
Spicy chili seasonings work wonders for the bland flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans.
Julie's Texas-Style Chili with Beer
A blend of three chiles flavors this bold short-rib chili.
Beef Chili with Beans
“Chili means Halloween to me,” Grant Achatz says. When he was growing up, his mother would always serve it to him and his cousins before they went trick or treating as a way to counteract the sugar buzz to come. The smoky, spicy version here is a slightly modified version of his mother’s chili, made with ancho, pasilla and chipotle powders, plus a homemade blend of seasonings and fresh herbs.
Black-Bean Turkey Chili
“In this industry, you often don’t eat when you need to,” says Ronnie Killen. “What helped me lose weight was eating at the right times.” He started having real meals with lean proteins, like this turkey chili.
Goat Chili with Eye of the Goat Beans
Spiced with árbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo’s Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind.
Chili with Guajillo and Ancho Chiles and Hominy
Butcher Tom Mylan of the Meat Hook in Brooklyn flavors his chili with three kinds of dried chiles: fruity guajillos, smoky anchos and a New Mexico chile. After he soaks the chiles in water to plump them, he blends them to form a silky puree, which gives the chili a complex flavor.
Chicken-Chili Tamale Pie
Turkey Chili Soup with Hominy
Determined to strike a balance between a soup and a stew, Grace Parisi started with a basic recipe and added a bit of tomato paste and flour to thicken the broth, then gave it a kick of flavor with cumin, chile powder and chipotle powder.
You’ll get a clear taste of cumin in this great cold-weather chili made with ground beef, beans, and green bell pepper. If you want a hotter chili, add as much cayenne as you like.
Chili first made its appearance in the early 1800s as “chili con carne.” It was billed as a favorite dish in Mexico, although it originated in the American Southwest and was reportedly loathed by Mexicans. Chili rose to great popularity in the 1930s, after World War I had made all-American foods stylish.
Chickpea and Swiss Chard Chili
This smoky, rich chili from F&W's Justin Chapple is a simple one-pot dish.
Three-Chile Beef Chili
With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili.
Spicy Turkey and Quinoa Chili
Adding healthy quinoa to chili makes it extra hearty and filling. Don't be afraid to make a double batch, as this chili is even better the next day.
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.