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.

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This also hews close to some of the oldest Texas chili recipes in print, dating back to the turn of the 20th Century.

Andrew Fowler

Texas Chuck Chili

This is the bowl for anyone who believes beans change the subject. Cubes of chuck simmer in a dark ancho broth until they give under a spoon, while masa harina tightens the sauce without turning it pasty. Don't rush the first hard sear; that browned beef is the base flavor.

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Prep Time 25

Cook Time 2 30

Total Time 2 55

Servings: 6

Ingredients Method

Ingredients

2 1/2 lbs boneless beef chuck cut into 3/4-inch cubes
2 tsp kosher salt
2 tbsp neutral oil
1 cup diced yellow onion
4 cloves garlic minced
3 tbsp ancho chile powder
1 tbsp ground cumin
2 tbsp tomato paste
3 cups low-sodium beef broth
2 tbsp masa harina
2 tbsp warm water

Method

Season the chuck with 1 1/2 teaspoons of the salt and pat it dry.
Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat and brown half the beef for 6 minutes; repeat with the remaining oil and beef.
Lower the heat to medium, add the onion, and cook for 5 minutes until translucent before stirring in the garlic, ancho powder, cumin and tomato paste for 1 minute.
Return the beef, add the broth and remaining salt, and simmer partly covered for 2 hours until the beef is fork-tender and at least 145°F.
Whisk the masa harina with the warm water, stir it into the chili, and simmer uncovered for 10 minutes until the sauce clings to the 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.

Andrew Fowler

Crockpot Texas Ground Beef Chili

Ground beef makes a faster, less expensive Texas-style pot without inviting beans. Browning it first keeps the slow cooker from filling with gray clumps and grease. The finished chili should be loose enough to ladle but dense with fine beef crumbles.

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Prep Time 20

Cook Time 7

Total Time 7 20

Servings: 8

Ingredients Method

Ingredients

2 lbs 85-percent lean ground beef
1 cup diced yellow onion
4 cloves garlic minced
3 tbsp mexico/" class="ddd-auto-link">New Mexico chile powder
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp tomato paste
14 oz canned crushed tomatoes
2 cups low-sodium beef broth
1 1/2 tsp kosher salt
1 tbsp apple cider vinegar

Method

Cook the ground beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into small crumbles, until it reaches 160°F.
Drain the excess fat, then stir in the garlic, chile powder, cumin, oregano and tomato paste for 1 minute.
Transfer the beef mixture to a 6-quart crockpot and add the tomatoes, broth and salt.
Cover and cook on low for 6 to 7 hours until the flavors meld and the chili thickens around the crumbles.
Stir in the vinegar, leave the lid off for 10 minutes, and adjust the consistency with 1/4 cup water only if it is tighter 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.

Andrew Fowler

Smoked Brisket Red Chili

Leftover brisket earns a second life in a brick-red sauce made from dried chiles instead of canned beans. Add the meat late enough that it stays in recognizable pieces. This one carries smoke, but the lime at the end keeps it from tasting like yesterday's barbecue sauce.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 6

Ingredients Method

Ingredients

3 dried ancho chiles stemmed and seeded
2 dried guajillo chiles stemmed and seeded
2 cups hot low-sodium beef broth
1 tbsp neutral oil
1 cup diced yellow onion
3 cloves garlic minced
1 tsp ground cumin
2 tbsp tomato paste
2 lbs cooked smoked brisket cut into 3/4-inch pieces
1 tsp kosher salt
1 tbsp fresh lime juice

Method

Toast the ancho and guajillo chiles in a dry Dutch oven over medium heat for 30 seconds per side until fragrant but not blackened.
Soak the chiles in the hot broth for 15 minutes, then blend the chiles and broth until completely smooth.
Heat the oil in the Dutch oven, cook the onion for 6 minutes until golden at the edges, and stir in the garlic, cumin and tomato paste for 1 minute.
Pour in the chile puree, add the brisket and salt, and simmer uncovered for 40 minutes until the meat reaches 165°F and the sauce turns glossy.
Stir in the lime juice and rest the chili for 10 minutes before serving so the sauce settles.

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.

Andrew Fowler

Coffee-Rubbed Steak Chili

A teaspoon of instant espresso makes the toasted chile taste deeper; it shouldn't make the pot taste like coffee. Sirloin keeps this version leaner than chuck and cooks in less time. Pull it from the burner when the pieces are tender, not shredded.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 6

Ingredients Method

Ingredients

2 lbs beef sirloin cut into 1/2-inch cubes
1 1/2 tsp kosher salt
2 tbsp neutral oil
1 cup diced red onion
3 cloves garlic minced
2 tbsp ancho chile powder
1 tsp instant espresso powder
1 tsp ground cumin
15 oz canned tomato sauce
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce

Method

Season the sirloin with 1 teaspoon of the salt and blot the pieces dry.
Heat the oil in a Dutch oven over medium-high heat and brown the beef in 2 batches for 3 minutes per batch.
Reduce the heat to medium, add the onion, and cook for 5 minutes before stirring in the garlic, ancho powder, espresso and cumin for 30 seconds.
Add the tomato sauce, broth, Worcestershire and remaining salt, return the beef, and simmer partly covered for 50 minutes until the beef reaches at least 145°F and is tender.
Simmer uncovered for 10 minutes if needed until the sauce coats the back of 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.

Andrew Fowler

Homestyle Two-Bean Beef Chili

This is the familiar weeknight bowl: fine beef crumbles, red sauce, kidney beans and pintos. A green pepper gives it the old-school potluck flavor people expect. Give it the full uncovered simmer so the broth becomes chili instead of tomato soup.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8

Ingredients Method

Ingredients

2 lbs 85-percent lean ground beef
1 cup diced yellow onion
1 cup diced green bell pepper
3 tbsp chili powder
2 tsp ground cumin
28 oz canned crushed tomatoes
15 oz canned kidney beans drained
15 oz canned pinto beans drained
2 cups low-sodium beef broth
1 1/2 tsp kosher salt

Method

Cook the beef in a Dutch oven over medium-high heat for 8 minutes, breaking it into fine crumbles, until it reaches 160°F.
Drain all but 1 tablespoon of fat, add the onion and bell pepper, and cook for 5 minutes until softened.
Stir in the chili powder and cumin for 30 seconds until fragrant.
Add the tomatoes, kidney beans, pinto beans, broth and salt and bring the pot to a gentle simmer.
Cook uncovered for 35 minutes, stirring several times, until the beans are tender and the chili mounds briefly 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.

Andrew Fowler

Crockpot Classic Beef and Bean Chili

The crockpot handles the long simmer, but the skillet still has one job. Brown the meat and toast the spices there before everything goes into the crock. That ten-minute head start prevents the flat, boiled flavor that gives slow-cooker chili a bad name.

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Prep Time 20

Cook Time 7

Total Time 7 20

Servings: 8

Ingredients Method

Ingredients

2 lbs 85-percent lean ground beef
1 cup diced yellow onion
3 cloves garlic minced
3 tbsp chili powder
1 tbsp ground cumin
28 oz canned diced tomatoes
15 oz canned tomato sauce
15 oz canned kidney beans drained
15 oz canned black beans drained
1 cup low-sodium beef broth
1 1/2 tsp kosher salt

Method

Brown the beef and onion in a skillet over medium-high heat for 8 to 10 minutes, crumbling the meat until it reaches 160°F.
Drain the fat and stir in the garlic, chili powder and cumin for 1 minute.
Transfer the mixture to a 6-quart crockpot and add the tomatoes, tomato sauce, kidney beans, black beans, broth and salt.
Cover and cook on low for 6 to 7 hours until the beans are tender and the sauce is thick.
Stir well, then cook uncovered on high for 15 minutes if excess liquid remains around the edges.

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.

Andrew Fowler

Smoky Black Bean Beef Chili

Black beans and chipotle turn this pot darker and smokier than classic red chili. One chopped pepper is enough to make itself known without flattening every other flavor. Mash a small scoop of beans against the pot to thicken the broth naturally.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Ingredients Method

Ingredients

1 1/2 lbs 85-percent lean ground beef
1 cup diced yellow onion
3 cloves garlic minced
1 chipotle pepper in adobo minced
2 tbsp chili powder
1 tsp ground cumin
28 oz canned fire-roasted crushed tomatoes
30 oz canned black beans drained
1 1/2 cups low-sodium beef broth
1 tsp kosher salt

Method

Cook the beef in a Dutch oven over medium-high heat for 7 to 9 minutes, breaking it apart until it reaches 160°F.
Add the onion and cook for 5 minutes until translucent, then stir in the garlic, chipotle, chili powder and cumin for 1 minute.
Add the tomatoes, black beans, broth and salt and bring the mixture to a simmer.
Mash about 1 cup of beans against the side of the pot and stir them back into the broth.
Simmer uncovered for 25 minutes until thick, smoky and cohesive.

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.

Andrew Fowler

Bison Pinto Bean Chili

Bison brings a clean beef flavor but very little fat, so it needs a measured spoonful of oil and a short browning time. Pintos stay soft and earthy beside it. If you cook the meat until it looks dry before adding liquid, it will stay dry in the finished bowl.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Ingredients Method

Ingredients

1 tbsp olive oil
1 1/2 lbs ground bison
1 cup diced yellow onion
2 cloves garlic minced
2 tbsp chili powder
1 tsp ground coriander
28 oz canned crushed tomatoes
30 oz canned pinto beans drained
1 1/2 cups low-sodium beef broth
1 1/4 tsp kosher salt

Method

Heat the oil in a Dutch oven over medium-high heat, add the bison, and cook for 5 to 7 minutes until it reaches 160°F.
Add the onion and cook for 4 minutes until its edges soften.
Stir in the garlic, chili powder and coriander for 30 seconds.
Add the tomatoes, pinto beans, broth and salt and bring the pot to a gentle simmer.
Cook uncovered for 25 minutes, stirring twice, until the broth is thick and the 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.

Andrew Fowler

Crockpot Chipotle Beef and Sweet Potato Chili

Sweet potato softens the heat of chipotle without pushing this toward dessert. Cut the cubes evenly or the small ones will disappear before the larger ones cook. The beef is browned first for safety and texture, then the crockpot does the quiet part.

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Prep Time 20

Cook Time 6 30

Total Time 6 50

Servings: 8

Ingredients Method

Ingredients

1 1/2 lbs 85-percent lean ground beef
1 cup diced yellow onion
2 tbsp chili powder
1 chipotle pepper in adobo minced
28 oz canned crushed tomatoes
15 oz canned black beans drained
1 1/2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
2 cups low-sodium beef broth
1 1/2 tsp kosher salt
1 tbsp fresh lime juice

Method

Brown the beef and onion in a skillet over medium-high heat for 8 to 10 minutes until the meat reaches 160°F, then drain the fat.
Stir the chili powder and chipotle into the hot beef for 30 seconds.
Transfer the mixture to a 6-quart crockpot and add the tomatoes, black beans, sweet potatoes, broth and salt.
Cover and cook on low for 6 to 6 1/2 hours until the sweet potato cubes are tender but still visible.
Stir in the lime juice and let the chili stand uncovered for 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.

Andrew Fowler

Beef and Sausage Sunday Chili

Italian sausage isn't traditional, but its fennel and garlic make a rich pot that tastes like it simmered longer than it did. Use mild sausage so the chile blend stays in control. This is thick, meaty chili with beans, not loose pasta sauce.

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Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings: 8

Ingredients Method

Ingredients

1 lb 85-percent lean ground beef
1 lb mild Italian sausage casings removed
1 cup diced yellow onion
1 cup diced red bell pepper
3 tbsp chili powder
1 tsp ground cumin
28 oz canned crushed tomatoes
15 oz canned kidney beans drained
15 oz canned cannellini beans drained
2 cups low-sodium beef broth
1 1/2 tsp kosher salt

Method

Cook the beef and sausage in a Dutch oven over medium-high heat for 9 to 11 minutes, breaking both into crumbles, until they reach 160°F.
Drain all but 1 tablespoon of fat, add the onion and bell pepper, and cook for 6 minutes until soft.
Stir in the chili powder and cumin for 30 seconds.
Add the tomatoes, kidney beans, cannellini beans, broth and salt and bring the pot to a simmer.
Cook uncovered over low heat for 40 minutes until thick enough to leave a brief trail when stirred.

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.

Andrew Fowler

Crockpot Shredded Beef Three-Bean Chili

A small chuck roast turns spoon-tender while kidney, pinto and black beans share the broth. Shred the beef only after it passes the fork test; forcing it early creates long rubbery strings. This is a hefty batch built for freezing.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 10

Ingredients Method

Ingredients

2 1/2 lbs boneless beef chuck roast
2 tsp kosher salt
1 tbsp neutral oil
1 cup diced yellow onion
3 tbsp chili powder
28 oz canned crushed tomatoes
15 oz canned kidney beans drained
15 oz canned pinto beans drained
15 oz canned black beans drained
2 cups low-sodium beef broth

Method

Season the chuck with 1 1/2 teaspoons of the salt, heat the oil in a skillet over medium-high heat, and brown the roast for 3 minutes per side.
Place the roast in a 6-quart crockpot and add the onion, chili powder, tomatoes, all 3 beans, broth and remaining salt.
Cover and cook on low for 7 to 8 hours until the beef is fork-tender and reaches at least 145°F.
Transfer the beef to a board, shred it into bite-size pieces, and discard any large pockets of fat.
Return the beef to the crockpot, stir, and cook uncovered on high for 15 minutes until the chili thickens.

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.

Andrew Fowler

Classic White Chicken Chili

Cannellini beans, green chiles and chicken make a pale chili that still eats like a full dinner. Blending one cup of beans supplies body without a brick of cream cheese. Keep the final simmer gentle once the chicken goes back in.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6

Ingredients Method

Ingredients

1 tbsp olive oil
1 1/2 lbs boneless skinless chicken thighs
1 1/2 tsp kosher salt
1 cup diced yellow onion
3 cloves garlic minced
2 tsp ground cumin
8 oz canned diced green chiles
30 oz canned cannellini beans drained
3 cups low-sodium chicken broth
1/2 cup whole milk
1 tbsp fresh lime juice

Method

Heat the oil in a Dutch oven over medium-high heat, season the chicken with 1 teaspoon salt, and brown it for 4 minutes per side.
Add the onion and cook for 5 minutes, then stir in the garlic and cumin for 30 seconds.
Add the green chiles, beans and broth and simmer for 18 to 22 minutes until the chicken reaches 165°F.
Transfer the chicken to a plate, blend 1 cup of beans with the milk, and stir that mixture back into the pot.
Shred the chicken, return it with the lime juice and remaining salt, and simmer gently for 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.

Andrew Fowler

Crockpot White Chicken Chili

This version safely cooks whole chicken thighs from raw in a hot, covered slow cooker. The beans go in from the start; dairy waits until the end so it can't split during the long cook. Mash some beans before adding half-and-half for a broth that coats the spoon.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 8

Ingredients Method

Ingredients

2 lbs boneless skinless chicken thighs
1 1/2 tsp kosher salt
1 cup diced yellow onion
3 cloves garlic minced
2 tsp ground cumin
8 oz canned diced green chiles
45 oz canned great northern beans drained
3 cups low-sodium chicken broth
1 cup half-and-half
2 tbsp fresh lime juice

Method

Place the chicken in a 6-quart crockpot and add the salt, onion, garlic, cumin, green chiles, beans and broth.
Cover immediately and cook on low for 6 to 7 hours without using a delayed start, until the chicken reaches 165°F.
Transfer the chicken to a clean plate and shred it with 2 forks.
Mash 1 1/2 cups of the beans against the crockpot, then stir in the half-and-half and shredded chicken.
Cover and cook on high for 10 minutes, stir in the lime juice, and serve once the broth is hot but 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.

Andrew Fowler

Roasted Poblano White Chicken Chili

Charred poblano adds green-pepper depth without the sharp heat of a pile of jalapeños. Peel away the black skin, but don't rinse the pepper and wash off its roasted flavor. White beans and a small pour of cream keep the result mellow, not bland.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 6

Ingredients Method

Ingredients

2 large poblano peppers
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
1 1/2 tsp kosher salt
1 cup diced yellow onion
2 tsp ground cumin
30 oz canned cannellini beans drained
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 tbsp fresh lime juice

Method

Broil the poblanos 4 inches from the heat for 8 minutes, turning twice, until blistered and blackened on all sides.
Cover the peppers for 10 minutes, then peel, seed and dice them without rinsing.
Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
Cook the onion for 5 minutes, stir in the cumin, then add the poblanos, beans, broth and remaining salt and simmer for 18 minutes.
Return the chicken, lower the heat, stir in the cream and lime juice, and warm for 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.

Andrew Fowler

Crockpot White Chicken and Hominy Chili

Hominy brings a pleasantly chewy corn bite to a creamy-white pot. Boneless thighs tolerate the long cook better than breast meat, and they shred without turning cottony. Monterey Jack melts in after the heat is lowered, giving the broth body without making it gluey.

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Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings: 8

Ingredients Method

Ingredients

2 lbs boneless skinless chicken thighs
1 1/2 tsp kosher salt
1 cup diced yellow onion
2 tsp ground cumin
8 oz canned diced green chiles
30 oz canned cannellini beans drained
25 oz canned white hominy drained
3 cups low-sodium chicken broth
1 cup shredded Monterey Jack cheese
1 tbsp fresh lime juice

Method

Place the chicken, salt, onion, cumin, green chiles, beans, hominy and broth in a 6-quart crockpot.
Cover immediately and cook on low for 6 to 6 1/2 hours, with no delayed start, until the chicken reaches 165°F.
Transfer the chicken to a clean plate and shred it into bite-size pieces.
Return the chicken, switch the crockpot off, and stir in the Monterey Jack by small handfuls until melted.
Stir in the lime juice and let the chili stand uncovered for 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.

Andrew Fowler

Classic Turkey and Kidney Bean Chili

Turkey chili often fails because lean meat gets cooked twice: first until dry, then through a long simmer. Brown it only to 165°F, add the liquid, and keep the pot at a lazy bubble. Kidney beans and tomato provide the weight the meat lacks.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Ingredients Method

Ingredients

1 tbsp olive oil
2 lbs ground turkey
1 cup diced yellow onion
1 cup diced red bell pepper
3 tbsp chili powder
2 tsp ground cumin
28 oz canned crushed tomatoes
30 oz canned kidney beans drained
1 1/2 cups low-sodium chicken broth
1 1/2 tsp kosher salt

Method

Heat the oil in a Dutch oven over medium-high heat and cook the turkey for 6 to 8 minutes, breaking it into crumbles, until it reaches 165°F.
Add the onion and bell pepper and cook for 5 minutes until softened.
Stir in the chili powder and cumin for 30 seconds.
Add the tomatoes, kidney beans, broth and salt and bring the pot to a gentle simmer.
Cook uncovered for 25 minutes until thick, stirring carefully so the turkey keeps some 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.

Andrew Fowler

Crockpot Turkey Sweet Potato Chili

Turkey, sweet potato and red beans make a slow-cooker batch that is hearty without feeling greasy. Brown the turkey first and cut the potato into true half-inch pieces. Bigger cubes stay chalky long after the rest of the chili is ready.

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Prep Time 20

Cook Time 6 30

Total Time 6 50

Servings: 8

Ingredients Method

Ingredients

1 tbsp olive oil
2 lbs ground turkey
1 cup diced yellow onion
2 tbsp chili powder
1 tsp ground cumin
28 oz canned diced tomatoes
30 oz canned red beans drained
1 1/2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
2 cups low-sodium chicken broth
1 1/2 tsp kosher salt

Method

Heat the oil in a skillet over medium-high heat and cook the turkey and onion for 7 to 9 minutes until the meat reaches 165°F.
Stir in the chili powder and cumin for 30 seconds.
Transfer the mixture to a 6-quart crockpot and add the tomatoes, red beans, sweet potatoes, broth and salt.
Cover and cook on low for 6 to 6 1/2 hours until the sweet potatoes are tender but retain their shape.
Stir the chili and let it stand uncovered for 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.

Andrew Fowler

Turkey Quinoa Chili

Quinoa thickens this turkey chili while adding tiny pops of texture, but it needs a thorough rinse or the pot can taste bitter. Measure the grain; more is not better. It continues drinking broth after the burner is off, so stop while the chili is still spoonable.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Ingredients Method

Ingredients

1 tbsp olive oil
1 1/2 lbs ground turkey
1 cup diced yellow onion
2 tbsp chili powder
1 tsp ground cumin
28 oz canned crushed tomatoes
15 oz canned black beans drained
1/2 cup dry quinoa rinsed
3 cups low-sodium chicken broth
1 1/4 tsp kosher salt

Method

Heat the oil in a Dutch oven over medium-high heat and cook the turkey for 6 to 8 minutes until it reaches 165°F.
Add the onion and cook for 5 minutes, then stir in the chili powder and cumin for 30 seconds.
Add the tomatoes, black beans, quinoa, broth and salt and bring the pot to a boil.
Reduce the heat and simmer partly covered for 22 minutes until the quinoa curls open and is tender.
Rest the chili off the heat for 5 minutes and add 1/4 cup water if it has tightened beyond a spoonable consistency.

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.

Andrew Fowler

Crockpot Smoky Turkey Black Bean Chili

Fire-roasted tomatoes and smoked paprika give lean turkey the dark edge it usually misses. The meat is cooked before it enters the crockpot, both for safety and for distinct crumbles. Finish with cider vinegar; that small acidic turn wakes up a long-cooked pot.

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Prep Time 20

Cook Time 6 15

Total Time 6 35

Servings: 8

Ingredients Method

Ingredients

1 tbsp olive oil
2 lbs ground turkey
1 cup diced yellow onion
2 tbsp chili powder
2 tsp smoked paprika
28 oz canned fire-roasted crushed tomatoes
30 oz canned black beans drained
2 cups low-sodium chicken broth
1 1/2 tsp kosher salt
1 tbsp apple cider vinegar

Method

Heat the oil in a skillet over medium-high heat and cook the turkey and onion for 7 to 9 minutes until the turkey reaches 165°F.
Stir in the chili powder and smoked paprika for 30 seconds.
Transfer the turkey mixture to a 6-quart crockpot and add the tomatoes, black beans, broth and salt.
Cover and cook on low for 6 hours until the black beans are tender and the broth is thick.
Stir in the vinegar and rest uncovered for 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.

Andrew Fowler

Three-Bean Vegetarian Chili

Kidney, black and pinto beans earn equal space here, backed by browned mushrooms rather than imitation meat. Cook the mushrooms until their water is gone and their edges darken. If they only steam, the finished chili will taste thin no matter how much spice you add.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8

Ingredients Method

Ingredients

2 tbsp olive oil
12 oz cremini mushrooms finely chopped
1 cup diced yellow onion
1 cup diced red bell pepper
3 cloves garlic minced
3 tbsp chili powder
28 oz canned crushed tomatoes
15 oz canned kidney beans drained
15 oz canned black beans drained
15 oz canned pinto beans drained
2 cups low-sodium vegetable broth
1 1/2 tsp kosher salt

Method

Heat the oil in a Dutch oven over medium-high heat and cook the mushrooms for 8 to 10 minutes until their liquid evaporates and the edges brown.
Add the onion and bell pepper and cook for 6 minutes until soft.
Stir in the garlic and chili powder for 30 seconds.
Add the tomatoes, all 3 beans, broth and salt and bring the pot to a simmer.
Cook uncovered for 30 minutes until thick, stirring often near the 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.

Andrew Fowler

Crockpot Lentil Walnut Chili

Brown lentils hold their shape while chopped walnuts give this meatless chili a nubby, satisfying texture. Don't substitute red lentils unless you want a puree. The walnuts go in near the end so they stay tender-chewy instead of vanishing into the broth.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 8

Ingredients Method

Ingredients

1 1/2 cups dry brown lentils rinsed
1 cup diced yellow onion
1 cup diced carrots
3 cloves garlic minced
3 tbsp chili powder
28 oz canned crushed tomatoes
5 cups low-sodium vegetable broth
1 1/2 tsp kosher salt
1 cup finely chopped walnuts
1 tbsp apple cider vinegar

Method

Place the lentils, onion, carrots, garlic, chili powder, tomatoes, broth and salt in a 6-quart crockpot.
Cover and cook on low for 6 to 7 hours until the lentils are tender but still distinct.
Stir in the walnuts and check that enough liquid remains to keep the chili spoonable.
Cover and cook on high for 15 minutes until the walnuts soften slightly.
Stir in the vinegar and let the chili stand uncovered for 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.

Andrew Fowler

Butternut Squash Black Bean Chili

Butternut squash makes this pot substantial, not sugary, because chipotle and lime keep it pointed in a savory direction. Half-inch cubes are nonnegotiable if you want them tender on schedule. Stir gently near the end or they'll dissolve into the black beans.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6

Ingredients Method

Ingredients

2 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic minced
2 tbsp chili powder
1 chipotle pepper in adobo minced
1 1/2 lbs butternut squash peeled and cut into 1/2-inch cubes
28 oz canned crushed tomatoes
30 oz canned black beans drained
2 cups low-sodium vegetable broth
1 1/2 tsp kosher salt
1 tbsp fresh lime juice

Method

Heat the oil in a Dutch oven over medium heat and cook the onion for 6 minutes until translucent.
Stir in the garlic, chili powder and chipotle for 30 seconds.
Add the squash, tomatoes, black beans, broth and salt and bring the pot to a simmer.
Cook partly covered for 25 to 30 minutes until a squash cube yields to a fork but does not collapse.
Stir in the lime juice and rest the chili for 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.

Andrew Fowler

Mushroom Barley Chili

Pearled barley gives this vegetarian chili the chewy heft of a long-cooked beef pot. It also keeps absorbing liquid, so watch the last ten minutes and add water if the spoon stands upright. Deeply browned mushrooms make the difference between robust and merely earnest.

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Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings: 8

Ingredients Method

Ingredients

2 tbsp olive oil
16 oz cremini mushrooms chopped
1 cup diced yellow onion
3 cloves garlic minced
2 tbsp ancho chile powder
1 tsp ground cumin
28 oz canned crushed tomatoes
15 oz canned pinto beans drained
3/4 cup pearled barley
5 cups low-sodium vegetable broth
1 1/2 tsp kosher salt

Method

Heat the oil in a Dutch oven over medium-high heat and cook the mushrooms for 10 minutes until browned and dry at the edges.
Add the onion and cook for 5 minutes, then stir in the garlic, ancho powder and cumin for 30 seconds.
Add the tomatoes, pinto beans, barley, broth and salt and bring the pot to a boil.
Reduce the heat and simmer partly covered for 40 to 45 minutes until the barley is tender.
Add up to 1 cup water as needed and simmer uncovered for 5 minutes until the chili is 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.

Andrew Fowler

Crockpot White Bean Green Chile Chili

This pale vegetarian chili builds its flavor from roasted green chiles, cumin and soft white beans. A portion of the beans gets mashed at the end instead of relying on cream. It's calm enough for a mixed table, with lime available to sharpen each bowl.

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Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings: 8

Ingredients Method

Ingredients

45 oz canned cannellini beans drained
1 cup diced yellow onion
3 cloves garlic minced
12 oz canned roasted diced green chiles
2 tsp ground cumin
1 tsp ground coriander
4 cups low-sodium vegetable broth
1 1/2 tsp kosher salt
1 cup frozen corn kernels
2 tbsp fresh lime juice

Method

Place the beans, onion, garlic, green chiles, cumin, coriander, broth and salt in a 6-quart crockpot.
Cover and cook on low for 6 hours until the onion is soft and the beans are very tender.
Mash 2 cups of beans against the side of the crockpot and stir them into the broth.
Add the corn, cover and cook on high for 15 minutes until hot.
Stir in the lime juice and rest uncovered for 10 minutes until the 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.

Andrew Fowler

Cincinnati-Style Chili

Cincinnati chili is a finely textured, warmly spiced meat sauce, and treating it like Texas red misses the point. The beef starts in liquid instead of a skillet so it breaks into tiny particles. Cinnamon and allspice should register as warmth, not dessert.

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Prep Time 15

Cook Time 1 45

Total Time 2

Servings: 8

Ingredients Method

Ingredients

2 lbs 85-percent lean ground beef
4 cups cold water
1 cup finely diced yellow onion
3 cloves garlic minced
15 oz canned tomato sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 1/2 tsp kosher salt
1 tbsp apple cider vinegar

Method

Combine the beef and cold water in a Dutch oven and mash with a potato masher until no large clumps remain.
Bring the mixture to a simmer over medium heat and cook for 10 minutes until the beef reaches 160°F, skimming excess fat from the surface.
Add the onion, garlic, tomato sauce, chili powder, cumin, cocoa, cinnamon, allspice and salt.
Simmer uncovered over low heat for 75 minutes, stirring and mashing occasionally, until finely textured and sauce-like.
Stir in the vinegar and rest for 10 minutes; serve as chili or with the traditional accompaniments of your choice.

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.

Andrew Fowler

Vegetarian Cincinnati Lentil Chili

Brown lentils take the cinnamon, cocoa and allspice profile surprisingly well while keeping this version firmly in chili territory. Mash a third of them once tender to mimic Cincinnati's close texture. The sauce should pour, not sit in a mound.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings: 8

Ingredients Method

Ingredients

2 tbsp olive oil
1 cup finely diced yellow onion
3 cloves garlic minced
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 tbsp unsweetened cocoa powder
1 1/2 cups dry brown lentils rinsed
15 oz canned tomato sauce
5 cups low-sodium vegetable broth
1 1/2 tsp kosher salt
1 tbsp apple cider vinegar

Method

Heat the oil in a Dutch oven over medium heat and cook the onion for 6 minutes until soft.
Stir in the garlic, chili powder, cumin, cinnamon, allspice and cocoa for 30 seconds.
Add the lentils, tomato sauce, broth and salt and bring the mixture to a boil.
Reduce the heat and simmer partly covered for 40 to 45 minutes until the lentils are tender, then mash about one-third of them.
Stir in the vinegar and add 1/2 cup water if needed to reach a loose, spoonable consistency.

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.

Andrew Fowler

New Mexico Green Chile Beef Chili

Roasted green chiles lead this beef pot, with tomato kept out of their way. Use a mix of mild and hot chiles if your table can handle it. The broth should be green-gold and lightly thickened around tender beef, not blended smooth.

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Prep Time 25

Cook Time 2

Total Time 2 25

Servings: 6

Ingredients Method

Ingredients

2 lbs beef chuck cut into 1/2-inch cubes
1 1/2 tsp kosher salt
2 tbsp neutral oil
1 cup diced yellow onion
3 cloves garlic minced
2 tsp ground cumin
16 oz roasted peeled green chiles chopped
3 cups low-sodium beef broth
2 tbsp masa harina
2 tbsp warm water

Method

Season the beef with 1 teaspoon salt and pat it dry.
Heat the oil in a Dutch oven over medium-high heat and brown the beef in 2 batches for 5 minutes per batch.
Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
Return the beef, add the green chiles, broth and remaining salt, and simmer partly covered for 85 minutes until the beef reaches at least 145°F and is tender.
Whisk the masa harina with the warm water, stir it into the pot, and simmer uncovered for 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.

Andrew Fowler

Crockpot Green Chile Chicken Chili

Green chile and chicken stay clean and bright when tomato isn't invited. Raw thighs cook safely in the covered crockpot from start to finish, then get shredded only after they hit temperature. Potatoes make the broth substantial without turning it creamy.

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Prep Time 20

Cook Time 6 30

Total Time 6 50

Servings: 8

Ingredients Method

Ingredients

2 lbs boneless skinless chicken thighs
1 1/2 tsp kosher salt
1 cup diced yellow onion
3 cloves garlic minced
2 tsp ground cumin
16 oz roasted peeled green chiles chopped
1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
4 cups low-sodium chicken broth
2 tbsp masa harina
2 tbsp warm water
1 tbsp fresh lime juice

Method

Place the chicken, salt, onion, garlic, cumin, green chiles, potatoes and broth in a 6-quart crockpot.
Cover immediately and cook on low for 6 to 6 1/2 hours without a delayed start, until the chicken reaches 165°F and the potatoes are tender.
Transfer the chicken to a clean plate, shred it, and return it to the crockpot.
Whisk the masa harina with the warm water, stir it into the chili, and cook covered on high for 15 minutes.
Stir in the lime juice and let the chili stand uncovered for 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.

Andrew Fowler

Pork Chile Verde

Tomatillos and roasted poblanos make a sharp green sauce that mellows as pork shoulder turns tender. Blend the sauce before the meat goes in, but leave the pork in solid bite-size pieces. The result should taste tangy and roasted, not raw and grassy.

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Prep Time 30

Cook Time 2 10

Total Time 2 40

Servings: 6

Ingredients Method

Ingredients

2 lbs tomatillos husked and halved
2 poblano peppers halved and seeded
1 jalapeño pepper halved and seeded
1 cup diced yellow onion
4 cloves garlic peeled
1 cup low-sodium chicken broth
2 1/2 lbs boneless pork shoulder cut into 1-inch cubes
2 tsp kosher salt
2 tbsp neutral oil
1 tsp ground cumin

Method

Broil the tomatillos, poblanos and jalapeño 4 inches from the heat for 8 to 10 minutes until blistered and browned in spots.
Blend the roasted vegetables with the onion, garlic and broth until mostly smooth.
Season the pork with the salt, heat the oil in a Dutch oven over medium-high heat, and brown the pork in 2 batches for 5 minutes per batch.
Return all the pork, stir in the cumin and green sauce, and simmer partly covered for 90 minutes until the pork reaches at least 145°F and is fork-tender.
Simmer uncovered for 10 minutes until the sauce coats each pork 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.

Andrew Fowler

Crockpot Pork Chile Verde

The slow cooker softens pork shoulder while a broiled tomatillo sauce keeps the flavor lively. Browning is optional in many crockpot recipes; here it is worth the extra pan because pork needs those caramelized edges. Don't add canned beans to stretch it—this is meat and green sauce.

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Prep Time 30

Cook Time 8

Total Time 8 30

Servings: 8

Ingredients Method

Ingredients

2 lbs tomatillos husked and halved
3 poblano peppers halved and seeded
1 cup diced yellow onion
4 cloves garlic peeled
1 cup low-sodium chicken broth
3 lbs boneless pork shoulder cut into 1 1/2-inch cubes
2 tsp kosher salt
2 tbsp neutral oil
1 tsp ground cumin
2 tbsp fresh lime juice

Method

Broil the tomatillos and poblanos 4 inches from the heat for 8 to 10 minutes until blistered, then blend them with the onion, garlic and broth.
Season the pork with the salt, heat the oil in a skillet over medium-high heat, and brown the pork in 2 batches for 5 minutes per batch.
Transfer the pork to a 6-quart crockpot, add the cumin and green sauce, and cover immediately.
Cook on low for 7 to 8 hours until the pork reaches at least 145°F and pulls apart easily with a fork.
Stir in the lime juice and cook uncovered on high for 15 minutes if the sauce needs to thicken.

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.

Andrew Fowler

Competition-Style Red Chili

Competition-style chili favors a smooth red gravy, precise cubes and spice added in stages. This home version uses accessible chile powders and no beans. Taste after the second spice dump; heat can be added, but a scorched tablespoon of cayenne can't be removed.

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Prep Time 25

Cook Time 2 15

Total Time 2 40

Servings: 8

Ingredients Method

Ingredients

2 lbs beef chuck cut into 1/2-inch cubes
1 lb 85-percent lean ground beef
2 tsp kosher salt
2 tbsp neutral oil
3 tbsp ancho chile powder
2 tbsp New Mexico chile powder
2 tsp ground cumin
1 tsp garlic powder
15 oz canned tomato sauce
3 cups low-sodium beef broth
2 tbsp masa harina
2 tbsp warm water

Method

Season both cuts of beef with 1 1/2 teaspoons salt and heat the oil in a Dutch oven over medium-high heat.
Brown the chuck for 6 minutes, transfer it to a plate, then cook the ground beef for 6 to 8 minutes until it reaches 160°F.
Return the chuck and stir in half the ancho powder, half the New Mexico powder, 1 teaspoon cumin and the garlic powder for 30 seconds.
Add the tomato sauce and broth and simmer partly covered for 75 minutes, then add the remaining chile powders, cumin and salt and cook for 25 minutes until the chuck reaches at least 145°F and is tender.
Whisk the masa harina with the warm water, stir it in, and simmer uncovered for 10 minutes until the gravy is smooth and cohesive.

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.

Andrew Fowler

Brisket and Short Rib Cookoff Chili

Brisket supplies broad beef flavor while boneless short rib adds fat and silk to the gravy. Uniform half-inch cubes matter because a judge—or a hungry family—shouldn't get one tough boulder in an otherwise tender spoonful. The recipe uses restrained tomato and no beans.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 8

Ingredients Method

Ingredients

2 lbs beef brisket flat cut into 1/2-inch cubes
1 1/2 lbs boneless beef short ribs cut into 1/2-inch cubes
2 tsp kosher salt
2 tbsp neutral oil
4 tbsp ancho chile powder
1 tbsp ground cumin
2 tsp garlic powder
6 oz canned tomato paste
4 cups low-sodium beef broth
1 tbsp Worcestershire sauce
2 tbsp masa harina
2 tbsp warm water

Method

Season the brisket and short rib with the salt and blot the cubes dry.
Heat the oil in a Dutch oven over medium-high heat and brown the beef in 3 batches for 5 minutes per batch.
Return all the beef and stir in the ancho powder, cumin, garlic powder and tomato paste for 1 minute.
Add the broth and Worcestershire and simmer partly covered for 2 1/4 hours until both cuts reach at least 145°F and are fork-tender.
Whisk the masa harina with the warm water, stir it in, and simmer uncovered for 15 minutes until the gravy looks 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.

Andrew Fowler

Red Chicken Chili

Chicken works in a red chili when thigh pieces stay chunky and the broth isn't buried under dairy. Ancho chile gives the sauce depth with moderate heat. Brown the chicken, simmer it just through, and stop at 165°F so the lean pieces stay juicy.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6

Ingredients Method

Ingredients

2 tbsp olive oil
2 lbs boneless skinless chicken thighs cut into 1-inch pieces
1 1/2 tsp kosher salt
1 cup diced yellow onion
3 cloves garlic minced
3 tbsp ancho chile powder
1 tsp ground cumin
28 oz canned crushed tomatoes
15 oz canned pinto beans drained
2 cups low-sodium chicken broth

Method

Heat the oil in a Dutch oven over medium-high heat, season the chicken with 1 teaspoon salt, and brown it for 5 minutes.
Add the onion and cook for 5 minutes until softened.
Stir in the garlic, ancho powder and cumin for 30 seconds.
Add the tomatoes, pinto beans, broth and remaining salt and simmer for 18 to 22 minutes until the chicken reaches 165°F.
Rest the chili off the heat for 5 minutes so the sauce thickens around the 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.

Andrew Fowler

Steak and Dark Ale Chili

Dark ale contributes toast and a faint bitterness to a pot of sirloin and red beans. Let it bubble hard for two minutes before adding broth so the raw alcohol edge cooks away. Choose a malty brown ale, not an aggressively bitter IPA.

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 6

Ingredients Method

Ingredients

2 lbs beef sirloin cut into 3/4-inch cubes
1 1/2 tsp kosher salt
2 tbsp neutral oil
1 cup diced yellow onion
3 cloves garlic minced
3 tbsp chili powder
12 oz brown ale
28 oz canned crushed tomatoes
15 oz canned red beans drained
1 1/2 cups low-sodium beef broth

Method

Season the sirloin with 1 teaspoon salt, heat the oil in a Dutch oven over medium-high heat, and brown the beef in 2 batches for 4 minutes per batch.
Lower the heat to medium and cook the onion for 5 minutes, then stir in the garlic and chili powder for 30 seconds.
Pour in the ale and boil for 2 minutes while scraping the browned bits from the pot.
Add the tomatoes, red beans, broth, remaining salt and beef and simmer partly covered for 50 minutes until the beef reaches at least 145°F and is tender.
Simmer uncovered for 10 minutes until the sauce becomes 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.

Andrew Fowler

Mole-Spiced Beef Chili

Cocoa, ancho and a little cinnamon borrow mole's dark, aromatic direction without pretending this quick pot is mole itself. Peanut butter rounds the sauce and shouldn't announce its presence. Stir it in completely before judging the seasoning.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8

Ingredients Method

Ingredients

2 lbs 85-percent lean ground beef
1 cup diced yellow onion
3 cloves garlic minced
3 tbsp ancho chile powder
1 tbsp unsweetened cocoa powder
1/4 tsp ground cinnamon
2 tbsp smooth peanut butter
28 oz canned crushed tomatoes
30 oz canned black beans drained
2 cups low-sodium beef broth
1 1/2 tsp kosher salt

Method

Cook the beef in a Dutch oven over medium-high heat for 8 to 10 minutes, breaking it into crumbles, until it reaches 160°F.
Drain all but 1 tablespoon of fat, add the onion, and cook for 5 minutes.
Stir in the garlic, ancho powder, cocoa and cinnamon for 30 seconds.
Add the peanut butter, tomatoes, black beans, broth and salt and stir until no streaks of peanut butter remain.
Simmer uncovered over low heat for 35 minutes until dark, thick and cohesive.

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).

Andrew Fowler

Pumpkin Beef Chili

Pumpkin puree thickens this beef chili and softens the edges of chipotle, but it doesn't turn the pot sweet. Use plain puree, not pie filling. The orange color fades into the tomatoes as it simmers, leaving a velvety sauce around beef and pintos.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8

Ingredients Method

Ingredients

2 lbs 85-percent lean ground beef
1 cup diced yellow onion
3 cloves garlic minced
2 tbsp chili powder
1 chipotle pepper in adobo minced
15 oz canned plain pumpkin puree
28 oz canned crushed tomatoes
30 oz canned pinto beans drained
2 cups low-sodium beef broth
1 1/2 tsp kosher salt

Method

Cook the beef in a Dutch oven over medium-high heat for 8 to 10 minutes until it reaches 160°F, breaking it into small crumbles.
Drain all but 1 tablespoon of fat, add the onion, and cook for 5 minutes.
Stir in the garlic, chili powder and chipotle for 30 seconds.
Add the pumpkin, tomatoes, pinto beans, broth and salt and stir until the puree is fully dispersed.
Simmer uncovered for 30 minutes until the chili is thick but still easy to ladle.

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.

Andrew Fowler

Cheddar-Crusted Beef Chili

This is chili with its topping made structural: a thin cheddar layer bubbles under the broiler and forms crisp brown patches over a thick beef-and-bean base. Use broiler-safe bowls and leave room at the rim. It scratches the loaded-chili itch without a chaotic pile of cold garnishes.

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 6

Ingredients Method

Ingredients

1 1/2 lbs 85-percent lean ground beef
1 cup diced yellow onion
2 tbsp chili powder
1 tsp ground cumin
28 oz canned crushed tomatoes
15 oz canned kidney beans drained
1 1/2 cups low-sodium beef broth
1 1/4 tsp kosher salt
1 1/2 cups shredded sharp cheddar cheese
1/2 cup thinly sliced scallions

Method

Cook the beef and onion in a Dutch oven over medium-high heat for 8 to 10 minutes until the beef reaches 160°F.
Drain excess fat, stir in the chili powder and cumin for 30 seconds, then add the tomatoes, kidney beans, broth and salt.
Simmer uncovered for 30 minutes until the chili is thick enough to mound in a spoon.
Divide the hot chili among 6 broiler-safe bowls and scatter 1/4 cup cheddar evenly over each bowl.
Broil the bowls 5 inches from the heat for 2 to 3 minutes until the cheese bubbles and develops brown patches, then add the measured scallions and rest for 3 minutes.