We've all known the younger guy who can't cook much of anything, but still insists he's a genius when it comes to chili, and he might not be 100 percent wrong.
In its long evolution from the kitchens of the Aztec Empire to the modern world, chili has gone through infinite variation and infinite arguments about which variation is best, but I prefer to keep things ecumenical; here are 37 chilis for 37 tastes.
Texas Chuck Chili
Of all versions of chili, this is probably my favorite and, to me, the one that feels the most ancestral; you can practically hear the crackle of the mesquite fire in the desert night.
Don't lose this recipe! Drop your email and we'll send it to you, so you've got it handy the next time you're planning dinner.
This also hews close to some of the oldest Texas chili recipes in print, dating back to the turn of the 20th Century.
Ingredients
Method
- Season chuck with 1 1/2 teaspoons salt; pat dry.
- Heat 1 tablespoon oil in a Dutch oven over medium-high. Brown half the beef 6 minutes; repeat with remaining oil and beef.
- Reduce to medium; cook onion 5 minutes until translucent. Stir in garlic, ancho, cumin, and tomato paste 1 minute.
- Return beef; add broth and remaining salt. Simmer partly covered 2 hours until fork-tender and at least 145°F.
- Whisk masa harina with warm water; stir into chili. Simmer uncovered 10 minutes until sauce clings to beef.
Crockpot Texas Ground Beef Chili
This ground beef chili is something closer to what countless young men in America make to sustain themselves on an entry-level salary, but there's a reason for that — it's inexpensive, filling, nutritious, and just plain tasty. Don't be shy with the spices.
Ingredients
Method
- Cook beef and onion in a large skillet over medium-high 8 to 10 minutes, crumbling finely, until meat reaches 160°F.
- Drain excess fat; stir in garlic, chile powder, cumin, oregano, and tomato paste 1 minute.
- Transfer to a 6-quart crockpot; add tomatoes, broth, and salt.
- Cover; cook on low 6 to 7 hours until flavors blend and chili thickens around crumbles.
- Add vinegar; uncover 10 minutes. Thin with 1/4 cup water only if thicker than gravy.
Smoked Brisket Red Chili
This is such a great way to give leftover barbecue new life. In this recipe, we use smoked brisket, but honestly, most any kind of leftover barbecue works as long as it's got enough fat to stand up to some extra cook time. Pork shoulder and chicken thigh both work great too.
Ingredients
Method
- Toast ancho and guajillo in a dry Dutch oven over medium 30 seconds per side until fragrant, not blackened.
- Soak chiles in hot broth 15 minutes; blend completely smooth.
- Heat oil in Dutch oven. Cook onion 6 minutes until edges golden; add garlic, cumin, and tomato paste for 1 minute.
- Add puree, brisket, and salt; simmer uncovered 40 minutes until meat reaches 165°F and sauce is glossy.
- Add lime juice; rest 10 minutes before serving to settle sauce.
Coffee-Rubbed Steak Chili
Coffee rubs are obviously excellent for steak, but they can function as a dry marinade in other contexts as well. This is a great way to showcase the coffee rub, adding a subtle espresso note to a bowl of chili, which works better than you'd expect.
Ingredients
Method
- Season sirloin with 1 teaspoon salt; blot dry.
- Heat oil in a Dutch oven over medium-high. Brown beef in 2 batches, 3 minutes each.
- Reduce to medium; cook onion 5 minutes. Add garlic, ancho, espresso, and cumin for 30 seconds.
- Add tomato sauce, broth, Worcestershire, and remaining salt; return beef. Simmer partly covered 50 minutes until tender and at least 145°F.
- Simmer uncovered 10 minutes if needed until sauce coats a spoon.
Homestyle Two-Bean Beef Chili
Yes, beans in chili, and no, it's not a crime. Regardless of your affiliation in the chili wars, there's a lot to love here, with the beans providing both crazy nutritive value and a delicious, soft, almost creamy contrast to the spicy, beefy chili.
Ingredients
Method
- Cook beef in a Dutch oven over medium-high 8 minutes, crumbling finely, until 160°F.
- Drain all but 1 tablespoon fat. Add onion and pepper; cook 5 minutes until soft.
- Stir chili powder and cumin 30 seconds until fragrant.
- Add tomatoes, kidney beans, pinto beans, broth, and salt; gently simmer.
- Cook uncovered 35 minutes, stirring several times, until beans are tender and chili briefly mounds on a spoon.
Crockpot Classic Beef and Bean Chili
Chances are high you've had a lot of bad Crock-Pot chili over the years, but pan-frying the beef and onions before dropping them in does wonders. You still get 90 percent of the ease of using a slow cooker while, at the same time, keeping the flavors sharp.
Ingredients
Method
- Brown beef and onion in a skillet over medium-high 8 to 10 minutes, crumbling, until 160°F.
- Drain fat; stir in garlic, chili powder, and cumin 1 minute.
- Transfer to a 6-quart crockpot; add tomatoes, tomato sauce, kidney beans, black beans, broth, and salt.
- Cover; cook on low 6 to 7 hours until beans are tender and sauce thick.
- Stir well. If liquid remains at edges, cook uncovered on high 15 minutes.
Smoky Black Bean Beef Chili
If you want to double down on those smoky, earthy flavors, this might be the chili for you. The combination of black beans and chipotle peppers delivers a more rustic and perhaps more complex flavor.
Ingredients
Method
- Cook beef in a Dutch oven over medium-high 7 to 9 minutes, breaking apart, until 160°F.
- Cook onion 5 minutes until translucent; add garlic, chipotle, chili powder, and cumin for 1 minute.
- Add tomatoes, beans, broth, and salt; simmer.
- Mash about 1 cup beans against pot wall; stir into broth.
- Simmer uncovered 25 minutes until thick, smoky, and well combined.
Bison Pinto Bean Chili
On family road trips as a kid, I always got excited when bison started appearing on diner menus because that was a sign that we were truly in the West. It's also a favorite among athletes for a reason, delivering maximum protein with minimal fat, but not sacrificing any flavor.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high; cook bison 5 to 7 minutes until 160°F.
- Add onion; cook 4 minutes until edges soften.
- Stir in garlic, chili powder, and coriander 30 seconds.
- Add tomatoes, beans, broth, and salt; gently simmer.
- Cook uncovered 25 minutes, stirring twice, until broth thickens while bison remains tender.
Crockpot Chipotle Beef and Sweet Potato Chili
If you haven't had it, beef and sweet potato is the combination that you didn't know you were missing. The contrasts here are all killer: ground beef, soft sweet potatoes, and smoky chipotle peppers.
Ingredients
Method
- Brown beef and onion in a skillet over medium-high 8 to 10 minutes until meat reaches 160°F. Drain fat.
- Stir chili powder and chipotle into hot beef 30 seconds.
- Transfer to a 6-quart crockpot; add tomatoes, beans, sweet potatoes, broth, and salt.
- Cover; cook on low 6 to 6 1/2 hours until sweet potatoes are tender but intact.
- Add lime juice; rest uncovered 10 minutes before ladling.
Beef and Sausage Sunday Chili
This is a fun and worthwhile variation, marrying the Italian-American Sunday gravy with a bowl of chili. Italian sausage (mild is used here, but don't be afraid to use hot) substitutes for half the beef, and cannellini beans for half the beans.
Ingredients
Method
- Cook beef and sausage in a Dutch oven over medium-high 9 to 11 minutes, crumbling both, until 160°F.
- Drain all but 1 tablespoon fat. Add onion and pepper; cook 6 minutes until soft.
- Stir in chili powder and cumin 30 seconds.
- Add tomatoes, kidney beans, cannellini, broth, and salt; simmer.
- Cook uncovered over low 40 minutes until stirring leaves a brief trail.
Crockpot Shredded Beef Three-Bean Chili
As any fan of Cuban ropa vieja or Colombian carne mechada knows, shredded beef goes great in any kind of tomato-based stew. The bean mix delivers complexity on top.
Ingredients
Method
- Season chuck with 1 1/2 teaspoons salt. Heat oil in a skillet over medium-high; brown roast 3 minutes per side.
- Transfer to a 6-quart crockpot; add onion, chili powder, tomatoes, all 3 beans, broth, and remaining salt.
- Cover; cook on low 7 to 8 hours until fork-tender and at least 145°F.
- Transfer to a board; shred bite-size and discard large fat pockets.
- Return beef; stir and cook uncovered on high 15 minutes until thickened.
Classic White Chicken Chili
Many chili purists will say white chicken chili isn't true chili, but that's just semantics. Whatever you call it, the mix of chicken, white beans, green chilis, and creamy broth just works.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high. Season chicken with 1 teaspoon salt; brown 4 minutes per side.
- Cook onion 5 minutes; add garlic and cumin for 30 seconds.
- Add green chiles, beans, and broth; simmer 18 to 22 minutes until chicken reaches 165°F.
- Transfer chicken to a plate. Blend 1 cup beans with milk; stir back into pot.
- Shred chicken; return with lime juice and remaining salt. Gently simmer 3 minutes.
Crockpot White Chicken Chili
A Crock-Pot recipe takes the basics of white chicken chili and simplifies things through the slow-cooker technique. Great Northern beans have more heft than other white beans.
Ingredients
Method
- Put chicken, salt, onion, garlic, cumin, green chiles, beans, and broth in a 6-quart crockpot.
- Cover immediately; cook on low 6 to 7 hours without delayed start, until chicken reaches 165°F.
- Transfer to a clean plate; shred with 2 forks.
- Mash 1 1/2 cups beans against crockpot wall. Add half-and-half and shredded chicken.
- Cover; cook on high 10 minutes. Add lime juice; serve when broth is hot, not boiling.
Roasted Poblano White Chicken Chili
I'm a big fan of poblanos for when I want a milder chili than a jalapeño. A quick roast under the broiler works great, but if you have a gas stove, you can roast them over the flame on the stovetop, or — bonus points — you can stick them on the grill.
Ingredients
Method
- Broil poblanos 4 inches from heat 8 minutes, turning twice, until blistered and blackened all over.
- Cover 10 minutes; peel, seed, and dice without rinsing.
- Heat oil in a Dutch oven over medium-high. Cook chicken with 1 teaspoon salt 6 to 8 minutes until 165°F; transfer to a plate.
- Cook onion 5 minutes; stir in cumin. Add poblanos, beans, broth, and remaining salt; simmer 18 minutes.
- Return chicken; lower heat. Add cream and lime juice; warm 3 minutes without boiling.
Crockpot White Chicken and Hominy Chili
Hominy is a seriously underrated ingredient. That unique bite it has makes it so good for stews (pozole, of course), and this chili takes full advantage of one of the American kitchen's best textures.
Ingredients
Method
- Put chicken, salt, onion, cumin, green chiles, beans, hominy, and broth in a 6-quart crockpot.
- Cover immediately; cook on low 6 to 6 1/2 hours without delayed start, until chicken reaches 165°F.
- Transfer chicken to a clean plate; shred bite-size.
- Return chicken; turn off crockpot. Stir in Jack by small handfuls until melted.
- Add lime juice; rest uncovered 10 minutes until slightly thickened.
Classic Turkey and Kidney Bean Chili
As you may have learned from Thanksgiving past, turkey dries out way too easily. However low and slow cooking really does help for when you want an alternative to beef.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high. Cook turkey 6 to 8 minutes, crumbling, until 165°F.
- Add onion and pepper; cook 5 minutes until soft.
- Stir in chili powder and cumin 30 seconds.
- Add tomatoes, beans, broth, and salt; gently simmer.
- Cook uncovered 25 minutes until thick, stirring carefully to retain turkey texture.
Crockpot Turkey Sweet Potato Chili
A chili for the Autumn season, and nothing says chill air and falling leaves like turkey and sweet potatoes. Kidney beans provide the perfect accompaniment.
Ingredients
Method
- Heat oil in a skillet over medium-high. Cook turkey and onion 7 to 9 minutes until meat reaches 165°F.
- Stir in chili powder and cumin 30 seconds.
- Transfer to a 6-quart crockpot; add tomatoes, beans, sweet potatoes, broth, and salt.
- Cover; cook on low 6 to 6 1/2 hours until sweet potatoes are tender but intact.
- Stir; rest uncovered 10 minutes to release excess steam.
Turkey Quinoa Chili
Not going to lie, I am a quinoa hater. However, it works well in this context, where the spices, the tomatoes, and the beans help tone down some of the more aggressively vegetal flavors.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high. Cook turkey 6 to 8 minutes until 165°F.
- Cook onion 5 minutes; add chili powder and cumin for 30 seconds.
- Add tomatoes, beans, quinoa, broth, and salt; boil.
- Reduce heat; simmer partly covered 22 minutes until quinoa curls open and is tender.
- Rest off heat 5 minutes. If too thick to spoon, add 1/4 cup water.
Crockpot Smoky Turkey Black Bean Chili
Turkey risks being bland, but smoke helps a lot. The fire-roasted tomatoes and smoked paprika turn this into something warm and cozy for cold nights.
Ingredients
Method
- Heat oil in a skillet over medium-high. Cook turkey and onion 7 to 9 minutes until turkey reaches 165°F.
- Stir in chili powder and smoked paprika 30 seconds.
- Transfer to a 6-quart crockpot; add tomatoes, beans, broth, and salt.
- Cover; cook on low 6 hours until beans are tender and broth thick.
- Add vinegar; rest uncovered 10 minutes before serving.
Three-Bean Vegetarian Chili
There are so many ways to make veggie chili, but sometimes it's best to stick to the basics: beans, beans, and more beans. The mushrooms bring the umami.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high. Cook mushrooms 8 to 10 minutes until liquid evaporates and edges brown.
- Add onion and pepper; cook 6 minutes until soft.
- Stir in garlic and chili powder 30 seconds.
- Add tomatoes, all 3 beans, broth, and salt; simmer.
- Cook uncovered 30 minutes until thick, stirring often near end.
Crockpot Lentil Walnut Chili
This is a recipe that looks a bit WTF until you try it. Lentils work great with spice, as any Indian can attest. Walnuts, chopped and added at the end, provide both a nutty richness and a great texture contrast.
Ingredients
Method
- Put lentils, onion, carrots, garlic, chili powder, tomatoes, broth, and salt in a 6-quart crockpot.
- Cover; cook on low 6 to 7 hours until lentils are tender but distinct.
- Add walnuts; check enough liquid remains to keep chili spoonable.
- Cover; cook on high 15 minutes until walnuts soften slightly.
- Add vinegar; rest uncovered 10 minutes.
Butternut Squash Black Bean Chili
Butternut squash works as a sweet counterpoint to rich and spicy chili. It also plays well with smoke, so chipotles in adobo are the right call.
Ingredients
Method
- Heat oil in a Dutch oven over medium. Cook onion 6 minutes until translucent.
- Stir in garlic, chili powder, and chipotle 30 seconds.
- Add squash, tomatoes, beans, broth, and salt; simmer.
- Cook partly covered 25 to 30 minutes until squash yields to a fork without collapsing.
- Add lime juice; rest 5 minutes before ladling.
Mushroom Barley Chili
If pearl barley works great in so many autumn and winter soups, then why shouldn't it work in chili? I include pearl barley in veggie chili pretty often for exactly that reason.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high. Cook mushrooms 10 minutes until browned with dry edges.
- Cook onion 5 minutes; add garlic, ancho, and cumin for 30 seconds.
- Add tomatoes, beans, barley, broth, and salt; boil.
- Reduce heat; simmer partly covered 40 to 45 minutes until barley is tender.
- Add up to 1 cup water as needed; simmer uncovered 5 minutes until thick but ladleable.
Crockpot White Bean Green Chile Chili
This is one of those chilis that verges on not being a chili, but I think that's fine. Cannellini beans, corn, spices, lime — it's great no matter what you call it.
Ingredients
Method
- Put beans, onion, garlic, green chiles, cumin, coriander, broth, and salt in a 6-quart crockpot.
- Cover; cook on low 6 hours until onion is soft and beans very tender.
- Mash 2 cups beans against crockpot wall; stir into broth.
- Add corn; cover and cook on high 15 minutes until hot.
- Add lime juice; rest uncovered 10 minutes until broth thickens.
Cincinnati-Style Chili
Oh boy, this is pretty controversial, but to Cincinnatians, this is absolutely a point of pride. Think of it more as a Mediterranean beef stew with pasta rather than a chili, and you might like it more than you expected.
Ingredients
Method
- Mash beef and cold water in a Dutch oven with a potato masher until no large clumps remain.
- Simmer over medium 10 minutes until beef reaches 160°F, skimming excess fat.
- Add onion, garlic, tomato sauce, chili powder, cumin, cocoa, cinnamon, allspice, and salt.
- Simmer uncovered over low 75 minutes, occasionally stirring and mashing, until finely textured and sauce-like.
- Add vinegar; rest 10 minutes. Serve alone or with preferred traditional accompaniments.
Vegetarian Cincinnati Lentil Chili
This might sound a bit suspect, but brown lentils actually do work pretty well here. Mashing them, along with the baking spices, turns this into a sort of Indian dal variant.
Ingredients
Method
- Heat oil in a Dutch oven over medium. Cook onion 6 minutes until soft.
- Stir in garlic, chili powder, cumin, cinnamon, allspice, and cocoa 30 seconds.
- Add lentils, tomato sauce, broth, and salt; boil.
- Reduce heat; simmer partly covered 40 to 45 minutes until lentils are tender. Mash about one-third.
- Add vinegar; thin with 1/2 cup water if needed until loose and spoonable.
New Mexico Green Chile Beef Chili
There's no reason that you should only be using red chilis in your chili, so get creative. Roasted green chilies can make an interesting variant, and beef and peppers always play well together.
Ingredients
Method
- Season beef with 1 teaspoon salt; pat dry.
- Heat oil in a Dutch oven over medium-high. Brown beef in 2 batches, 5 minutes each.
- Cook onion 5 minutes; add garlic and cumin for 30 seconds.
- Return beef; add green chiles, broth, and remaining salt. Simmer partly covered 85 minutes until tender and at least 145°F.
- Whisk masa harina with warm water; stir into pot. Simmer uncovered 10 minutes until lightly thickened.
Crockpot Green Chile Chicken Chili
With potatoes, chicken, and a brothier texture, this is another one whose chili status is questionable, but it makes for a great chicken stew. The roasting of the green peppers helps make up for the lack of browning in the slow cooker.
Ingredients
Method
- Put chicken, salt, onion, garlic, cumin, chiles, potatoes, and broth in a 6-quart crockpot.
- Cover immediately; cook on low 6 to 6 1/2 hours without delayed start, until chicken reaches 165°F and potatoes are tender.
- Transfer chicken to a clean plate; shred and return.
- Whisk masa harina with warm water; stir into chili. Cover; cook on high 15 minutes.
- Add lime juice; rest uncovered 10 minutes.
Pork Chile Verde
Easily Texas' equal when it comes to regional American chili varieties, this pork chile verde highlights the bold green flavors of tomatillos and poblanos. Pork really is the best protein here, providing softness and sweetness against the green vegetables.
Ingredients
Method
- Broil tomatillos, poblanos, and jalapeño 4 inches from heat 8 to 10 minutes until blistered and browned in spots.
- Blend roasted vegetables with onion, garlic, and broth until mostly smooth.
- Salt pork. Heat oil in a Dutch oven over medium-high; brown pork in 2 batches, 5 minutes each.
- Return all pork; add cumin and sauce. Simmer partly covered 90 minutes until pork is fork-tender and at least 145°F.
- Simmer uncovered 10 minutes until sauce coats each cube.
Crockpot Pork Chile Verde
Pork shoulder works fantastically well in a slow cooker, so it's the natural choice here. Chile verde-style green vegetables should hold up well enough, too.
Ingredients
Method
- Broil tomatillos and poblanos 4 inches from heat 8 to 10 minutes until blistered. Blend with onion, garlic, and broth.
- Salt pork. Heat oil in a skillet over medium-high; brown pork in 2 batches, 5 minutes each.
- Transfer to a 6-quart crockpot; add cumin and sauce. Cover immediately.
- Cook on low 7 to 8 hours until pork reaches at least 145°F and pulls apart easily with a fork.
- Add lime juice. Cook uncovered on high 15 minutes if sauce needs thickening.
Competition-Style Red Chili
Think of this as the 200-level class for making chili. While I haven't done a side-by-side comparison with my normal recipe, this is the technique Texan chili masters swear by, with strategically timed spice dumps.
Ingredients
Method
- Season both meats with 1 1/2 teaspoons salt. Heat oil in a Dutch oven over medium-high.
- Brown chuck 6 minutes; transfer to a plate. Cook ground beef 6 to 8 minutes until 160°F.
- Return chuck; stir in half the ancho, half the New Mexico powder, 1 teaspoon cumin, and garlic powder 30 seconds.
- Add tomato sauce and broth; simmer partly covered 75 minutes. Add remaining chile powders, cumin, and salt; cook 25 minutes until chuck is tender and at least 145°F.
- Whisk masa harina with warm water; stir in. Simmer uncovered 10 minutes until gravy is smooth and well combined.
Brisket and Short Rib Cookoff Chili
The same principle applies here as for chili made with beef chuck, because there's no reason why you can't sub out the meats. Brisket and rib, as perfect slow-cooking meats, are a natural fit.
Ingredients
Method
- Salt brisket and short rib; blot cubes dry.
- Heat oil in a Dutch oven over medium-high. Brown beef in 3 batches, 5 minutes each.
- Return all beef; stir in ancho, cumin, garlic powder, and tomato paste 1 minute.
- Add broth and Worcestershire; simmer partly covered 2 1/4 hours until both cuts are fork-tender and at least 145°F.
- Whisk masa harina with warm water; stir in. Simmer uncovered 15 minutes until gravy is glossy.
Red Chicken Chili
This is an interesting alternative to both the classic bowl of red and the white chicken chili, and in many ways captures the best of both. Chicken thighs are always a foolproof choice for low-and-slow cooking.
Ingredients
Method
- Heat oil in a Dutch oven over medium-high. Season chicken with 1 teaspoon salt; brown 5 minutes.
- Add onion; cook 5 minutes until soft.
- Stir in garlic, ancho, and cumin 30 seconds.
- Add tomatoes, beans, broth, and remaining salt; simmer 18 to 22 minutes until chicken reaches 165°F.
- Rest off heat 5 minutes to thicken sauce around chicken.
Steak and Dark Ale Chili
Think of this as an Irish stew goes chili. Be careful with the beer you choose; a hoppy IPA might go great as an accompaniment, but it'll taste very weird. To create some more continuity, Negra Modelo is a good choice.
Ingredients
Method
- Season sirloin with 1 teaspoon salt. Heat oil in a Dutch oven over medium-high; brown beef in 2 batches, 4 minutes each.
- Reduce to medium; cook onion 5 minutes. Add garlic and chili powder for 30 seconds.
- Add ale; boil 2 minutes, scraping browned bits.
- Add tomatoes, beans, broth, remaining salt, and beef. Simmer partly covered 50 minutes until beef is tender and at least 145°F.
- Simmer uncovered 10 minutes until thick and glossy.
Mole-Spiced Beef Chili
A proper Oaxacan mole is a multi-day process, but you can get a lot of those flavors in this more succinct format. The critical flavors are there, with a dollop of peanut butter subbing in for the subtle blend of nuts and seeds in the original.
Ingredients
Method
- Cook beef in a Dutch oven over medium-high 8 to 10 minutes, crumbling, until 160°F.
- Drain all but 1 tablespoon fat; cook onion 5 minutes.
- Stir in garlic, ancho, cocoa, and cinnamon 30 seconds.
- Add peanut butter, tomatoes, beans, broth, and salt; stir until no peanut-butter streaks remain.
- Simmer uncovered over low 35 minutes until dark, thick, and well combined.
Pumpkin Beef Chili
I think it's a bit unfortunate that Americans mostly only consume pumpkin as pie or as Halloween decorations, because it has great savory applications as well. If you're a pumpkin fan, I'd also recommend subbing out the canned stuff for freshly cooked and pureed Kabocha squash (most Asian markets have it).
Ingredients
Method
- Cook beef in a Dutch oven over medium-high 8 to 10 minutes, crumbling finely, until 160°F.
- Drain all but 1 tablespoon fat; cook onion 5 minutes.
- Stir in garlic, chili powder, and chipotle 30 seconds.
- Add pumpkin, tomatoes, beans, broth, and salt; stir until puree fully disperses.
- Simmer uncovered 30 minutes until thick but easily ladled.
Cheddar-Crusted Beef Chili
Most things in life are better with some melted cheese on top, and this chili is no exception. The scallions also do a lot of the heavy lifting, giving a little bit of freshness and crunch.
Ingredients
Method
- Cook beef and onion in a Dutch oven over medium-high 8 to 10 minutes until beef reaches 160°F.
- Drain excess fat; stir in chili powder and cumin 30 seconds. Add tomatoes, beans, broth, and salt.
- Simmer uncovered 30 minutes until chili mounds on a spoon.
- Divide hot chili among 6 broiler-safe bowls; top each evenly with 1/4 cup cheddar.
- Broil 5 inches from heat 2 to 3 minutes until cheese bubbles and browns in patches. Add measured scallions; rest 3 minutes.
