10 Brooks Chili Recipes Full of Classic Flavor

Hot, comforting bowls beside bold, unexpected twists — that’s the kind of chili I’m talking about. I’ve gathered ten Brooks recipes that balance deep, savory aromatics with bright, finishing notes, and each one is built for layering flavor from browned meat or roasted veg to bloomed spices and slow simmering. Stick around and I’ll walk you through classics, smoky riffs, and a few ingenious swaps you’ll want to try next time you simmer a pot.

Classic Beef-and-Bean Brooks Chili

Classic Beef-and-Bean Brooks Chili is a hearty, comforting stew with browned ground beef, savory aromatics, spices, tomatoes, and beans simmered together until rich and thick; it’s ideal for a weeknight meal, game day, or making ahead because the flavors deepen overnight.

• 1 lb ground beef (85% lean)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto or navy beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 cup beef broth
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• Optional toppings: shredded cheddar, sour cream, chopped scallions

Heat oil in a large Dutch oven over medium-high heat and brown the ground beef until no pink remains, breaking it up with a spoon; remove excess fat, add onion, bell pepper, and garlic and sauté until softened, then stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne and cook 1 minute until fragrant.

Add diced tomatoes, tomato sauce, beef broth, and drained beans, bring to a simmer, reduce heat to low, cover partially, and cook gently for 30–45 minutes stirring occasionally until thickened and flavors meld, then season with salt and pepper to taste and serve with desired toppings.

For best results, brown the beef well for deeper flavor and simmer gently to let the acidity of the tomatoes mellow; adjust seasoning and spice level at the end and the chili will taste even better the next day after refrigerating and reheating.

This recipe is inspired by classic homemade chili techniques that make it one of the best chili recipes you’ll ever make.

Slow-Cooker Smoky Chipotle Brooks Chili

Slow-Cooker Smoky Chipotle Brooks Chili is a hands-off, deeply flavored chili that layers smoky chipotle peppers, browned beef (or a mix of beef and pork), beans, tomatoes, and a blend of spices in the slow cooker for tender, melded flavors; it’s perfect for busy days, game-day feeding, and makes excellent leftovers.

• 1 lb ground beef (80–85% lean) or ground beef/pork mix
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1–2 canned chipotle peppers in adobo, minced (adjust to heat preference)
• 2 tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can fire-roasted diced tomatoes (optional, for extra smokiness)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 cup beef broth (or water)
• 2 tbsp vegetable oil
• 1 tbsp brown sugar or molasses (optional, to balance acidity)
• Salt and black pepper to taste
• Optional toppings: shredded cheddar, cilantro, sour cream, diced avocado, lime wedges

Heat oil in a skillet over medium-high heat and brown the ground meat, breaking it up; drain excess fat, add the onion and cook until softened, then stir in garlic, tomato paste, minced chipotles, chili powder, cumin, smoked paprika, oregano and cook 30 seconds to bloom the spices before transferring everything to the slow cooker.

Stir in diced and fire-roasted tomatoes, tomato sauce, beans, beef broth and brown sugar, cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, uncover and simmer 15–30 minutes at the end to thicken if needed, then season with salt, pepper and additional chipotle to taste before serving.

Tip: Taste and adjust heat and sweetness toward the end—chipotle intensity varies, and a small splash of vinegar or squeeze of lime brightens the rich, smoky flavors.

This recipe is a great example of a hearty multi-bean chili packed with flavor that works equally well for weeknight dinners or feeding a crowd.

Turkey and Sweet Potato Brooks Chili

This Turkey and Sweet Potato Brooks Chili is a lighter, cozy chili that balances lean ground turkey, tender sweet potatoes, warming spices, and tomatoes for a nutritious weeknight meal; it simmers until the flavors meld and the sweet potatoes soften, and it’s excellent topped with cilantro, lime, and a dollop of Greek yogurt for contrast.

• 1 lb ground turkey (preferably dark-meat blend for juiciness)
• 1 large sweet potato (about 1 lb), peeled and diced 1/2-inch
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto or black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander (optional)
• 1/2 tsp dried oregano
• 1 cup low-sodium chicken or turkey broth
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp brown sugar or maple syrup (optional)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped cilantro, lime wedges, shredded cheese, Greek yogurt or sour cream

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; add the ground turkey and cook, breaking it up, until no longer pink, then push meat to the side, add onion and cook until softened.

Stir in garlic and tomato paste and cook 30 seconds, then add diced sweet potato, diced tomatoes, tomato sauce, beans, broth, chili powder, cumin, smoked paprika, coriander, oregano, and brown sugar, bring to a simmer, reduce heat to low, cover and cook 20–25 minutes until sweet potatoes are tender.

Uncover and simmer 10–15 minutes to thicken, adjust seasoning with salt, pepper and more chili powder or a squeeze of lime before serving.

Tip: To prevent turkey from drying and to boost flavor, brown it well for caramelization and consider stirring in a splash of broth or a teaspoon of olive oil if the chili looks dry as it simmers.

Panera’s turkey chili is a familiar benchmark for cozy, café-style soups and chilis, so this recipe aims to deliver comparable warmth and depth with leaner ingredients and broader flavor.

Vegetarian Three-Bean Brooks Chili

This Vegetarian Three-Bean Brooks Chili is a hearty, protein-rich meatless chili that layers three kinds of beans with sautéed onions, bell peppers, tomatoes, and a warming spice blend; it’s chunky, comforting, and quick enough for weeknight dinners while remaining flexible for toppings like avocado, cilantro, shredded cheese, or a dollop of sour cream or Greek yogurt.

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 red or green bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14 oz) can diced tomatoes (with juices)
• 1 (15 oz) can tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp brown sugar or maple syrup (optional)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped cilantro, lime wedges, diced avocado, shredded cheese, sour cream or Greek yogurt

Heat the olive oil in a large pot over medium heat and sauté the onion and bell pepper until softened, about 5–7 minutes, then add the garlic and tomato paste and cook 30 seconds until fragrant; stir in the diced tomatoes, tomato sauce, beans, vegetable broth, chili powder, cumin, smoked paprika, oregano, and brown sugar, bring to a simmer, reduce heat to low, cover and cook 15–20 minutes to meld flavors, uncover and simmer 5–10 minutes to thicken, then season with salt, pepper and a squeeze of lime before serving.

Tip: Taste and adjust seasoning near the end—add a pinch of cayenne for heat, a dash of vinegar or lime juice for brightness, and simmer uncovered to reach your preferred thickness. This recipe fits right into cozy Midwest chili traditions that celebrate simple, warming ingredients and hearty bean blends.

Spicy Pork and Green Chili Brooks Chili

This Spicy Pork and Green Chili Brooks Chili is a bold, comforting stew that combines ground pork with roasted green chiles, tomatoes, onions, garlic, and a blend of warming spices for a deeply savory, slightly smoky, and spicy bowl; it’s perfect for feeding a crowd, freezes well, and shines topped with chopped cilantro, shredded cheese, and a squeeze of fresh lime.

• 1 tbsp vegetable oil
• 1 1/2 lbs ground pork
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 cups roasted green chiles (mild or hot), chopped (or 2 (4 oz) cans chopped green chiles)
• 1 (14 oz) can diced tomatoes with green chiles (or plain diced tomatoes)
• 1 (15 oz) can tomato sauce
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp tomato paste
• 1 tsp brown sugar or honey (optional)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped cilantro, diced avocado, shredded cheese, sour cream, lime wedges

Heat oil in a large Dutch oven over medium-high heat, add ground pork and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes, then push pork to the side or drain excess fat if desired and add the chopped onion, sauté until translucent about 4–5 minutes, add garlic and tomato paste and cook 30 seconds more; stir in roasted green chiles, diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, smoked paprika, oregano, cayenne, brown sugar, and season with salt and pepper, bring to a simmer, reduce heat to low, partially cover and simmer 20–30 minutes to meld flavors, uncover and simmer another 10 minutes to thicken if needed, taste and adjust seasoning before serving.

Tip: Roast or char fresh poblano/chile peppers for best flavor, remove skins and seeds for milder heat, and let the chili rest 15–30 minutes off the heat to deepen flavors before serving.

New Mexico chiles are renowned for bringing true heat and regional depth to dishes like this, especially when using roasted green chiles that have been charred and peeled for optimal flavor.

Beer-Braised Onion and Beef Brooks Chili

This Beer-Braised Onion and Beef Brooks Chili is a rich, savory chili that layers caramelized onions, hearty beef, dark beer, tomatoes, and warm spices for a deeply comforting bowl with a malty backbone; it’s great for a weekend dinner, improves after a day in the fridge, and pairs nicely with crusty bread or cornbread.

• 2 tbsp vegetable oil
• 1 1/2 lbs chuck roast or stew beef, cut into 1/2-inch cubes (or 1 lb ground beef)
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 (12 oz) bottle dark beer (porter or amber ale)
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp brown sugar (optional)
• Salt and freshly ground black pepper to taste
• Optional garnishes: sliced green onions, shredded cheddar, sour cream, lime wedges

Heat oil in a large Dutch oven over medium-high heat, add beef in batches and brown well on all sides, remove and set aside. Add onions to the pot and cook undisturbed until deeply golden and caramelized, about 20–25 minutes.

Stir in garlic and tomato paste and cook 30 seconds more before deglazing with the beer scraping up browned bits. Return beef to pot and add diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, oregano, Worcestershire, brown sugar, and season with salt and pepper.

Bring to a simmer, reduce heat to low, partially cover and braise gently for 1½–2 hours until beef is tender and flavors meld. Uncover and simmer another 10–15 minutes to thicken, taste and adjust seasoning before serving.

Tip: Use a darker malt-forward beer for deeper flavor, brown the beef well and patiently caramelize the onions for the best richness, and if using ground beef reduce simmer time to 30–40 minutes to avoid overcooking.

This version takes inspiration from the Smoky Tri-Tip Chili and emphasizes tri-tip as a flavorful cut that pairs well with smoky, robust chilis.

White Chicken and Hominy Brooks Chili

This White Chicken and Hominy Brooks Chili is a bright, comforting Southwestern-style stew that combines tender shredded chicken, sweet hominy, green chiles, and a savory broth enriched with cumin, coriander, and a touch of lime for brightness; it’s excellent for weeknight dinners, makes great leftovers, and can be customized with more heat or creaminess to suit your taste.

• 2 tbsp vegetable oil
• 1 lb boneless skinless chicken thighs (or breasts)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 (15 oz) can hominy, drained and rinsed
• 1 (4 oz) can diced green chiles (mild or hot)
• 4 cups chicken broth
• 1/2 cup sour cream or Mexican crema (optional)
• 1 tbsp lime juice
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped cilantro, sliced radishes, shredded Monterey Jack, lime wedges

Heat oil in a large pot over medium heat and brown the chicken thighs 3–4 minutes per side until golden, transfer to a plate, add onion and cook until soft about 5 minutes then stir in garlic, cumin, coriander, smoked paprika, and cayenne and cook 30 seconds; return chicken to the pot, add hominy, green chiles, and chicken broth, bring to a simmer, cover and cook 20–25 minutes until chicken is cooked through, shred the chicken in the pot or remove and shred then return, stir in sour cream or crema if using and lime juice, season to taste, and simmer uncovered 5–10 minutes to meld flavors before serving.

Tip: Use thighs for juicier chicken, don’t skip the lime at the end for brightness, and add extra broth if you prefer a soupier chili. This cozy, homestyle recipe is perfect for chilly evenings and pairs well with warm comfort foods.

Smoky Vegan Lentil and Mushroom Brooks Chili

This Smoky Vegan Lentil and Mushroom Brooks Chili is a hearty, plant-based stew that layers savory mushrooms, earthy lentils, and smoky spices for deep, comforting flavor; it’s perfect for meal prep, freezes well, and can be adjusted for heat or texture by varying the mushroom types, lentil firmness, or adding roasted poblanos for extra smokiness.

• 2 tbsp olive oil
• 1 lb cremini or baby bella mushrooms, sliced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dried brown or green lentils, rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2–1 tsp chipotle powder (or 1–2 minced chipotle in adobo)
• 1 bay leaf
• 1 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar or lime juice
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped cilantro, sliced green onion, avocado, crushed tortilla chips

Heat the oil in a large heavy pot over medium-high heat and add mushrooms in a single layer, letting them brown without crowding until deeply caramelized about 6–8 minutes.

Then add the onion and cook until softened, stir in garlic, smoked paprika, cumin, coriander and chipotle powder and cook until fragrant about 30 seconds.

Add lentils, diced tomatoes, tomato paste, bay leaf and vegetable broth, bring to a simmer, reduce heat to low, cover partially and cook until lentils are tender about 25–30 minutes.

Stir in soy sauce and vinegar, adjust salt and pepper, remove bay leaf and mash a cup of the chili against the pot to thicken if desired, simmer uncovered a few minutes to meld flavors and serve hot.

Tip: If you want extra depth, roast the mushrooms and onions separately on a sheet pan until very brown before adding to the pot, and add extra broth if you prefer a soupier chili.

Cincinnati-Style Brooks Chili With Chocolate and Cinnamon

Cincinnati-Style Brooks Chili With Chocolate and Cinnamon is a fragrant, slightly sweet and savory chili inspired by the classic Cincinnati chili, adapted to a hearty Brooks-style stew with a cocoa-chocolate note and warm cinnamon that deepen the meaty flavor; serve it over spaghetti, hot dogs (coneys), or with shredded cheese, diced onion, and oyster crackers for a regional twist that balances spice, umami, and a hint of sweetness.

• 2 lbs ground beef (or half beef/half pork)
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp chili powder (mild)
• 1 tsp ground cinnamon
• 1 tbsp unsweetened cocoa powder or 1 oz dark chocolate, finely chopped
• 1 tsp ground cumin
• 1/2 tsp allspice
• 1 bay leaf
• 1–2 tbsp apple cider vinegar or red wine vinegar
• 1–2 tsp brown sugar or molasses (optional)
• Salt and freshly ground black pepper to taste
• Optional garnishes: shredded cheddar, diced raw onion, oyster crackers, cooked spaghetti or hot dog buns

Heat oil in a large heavy pot over medium-high heat, add ground meat and cook, breaking up with a spoon, until well browned and most moisture has evaporated.

Then add the chopped onion and cook until softened and translucent, stir in garlic, chili powder, cumin, allspice and cinnamon and cook 30–45 seconds until fragrant.

Add tomato sauce, beef broth, Worcestershire, cocoa or chocolate, bay leaf, and brown sugar if using, bring to a simmer, reduce heat to low and cook uncovered 45–60 minutes stirring occasionally until thickened and flavors meld; stir in vinegar, adjust salt and pepper and remove bay leaf before serving.

Tip: Taste and balance the chili at the end—add a little more vinegar or sugar to achieve the classic sweet-sour Cincinnati profile, and if using chocolate start with a small amount and increase to avoid bitterness.

BBQ Pulled Beef Brooks Chili

This BBQ Pulled Beef Brooks Chili is a smoky, hearty twist on Brooks-style chili that uses slow-cooked pulled beef tossed with barbecue flavors, chipotle heat, and tomato richness to create a thick, savory stew perfect over rice, baked potatoes, or piled into buns for a fusion chili-sandwich; it blends tender shredded beef with beans (optional), molasses-like sweetness, and warm spices for a comforting meal with depth.

• 3–4 lb beef chuck roast (or brisket)
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1 cup beef broth
• 1/2 cup ketchup
• 1/3 cup molasses or dark brown sugar
• 2 tbsp Worcestershire sauce
• 2–3 tbsp tomato paste
• 2 tbsp smoked paprika
• 1–2 tsp ground cumin
• 1–2 tsp chili powder (adjust to heat preference)
• 1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce (optional)
• 1 cup drained canned pinto or kidney beans (optional)
• 2 tbsp apple cider vinegar or BBQ vinegar
• Salt and freshly ground black pepper to taste
• 2 tbsp butter (optional, to finish)
• Fresh cilantro or chopped green onions for garnish (optional)

Season the beef generously with salt and pepper; heat oil in a heavy Dutch oven over medium-high, sear beef on all sides until deeply browned, remove and set aside.

Add onion and cook until softened, stir in garlic, smoked paprika, cumin and chili powder and cook 30–45 seconds, add tomato paste and cook another minute.

Return beef to pot and add crushed tomatoes, beef broth, ketchup, molasses, Worcestershire, minced chipotle and adobo sauce, bring to a simmer, cover and braise in a 300°F (150°C) oven or on low stovetop for 3–4 hours until fork-tender.

Transfer beef to a cutting board and shred with forks, return shredded beef to pot, stir in beans if using and simmer uncovered 20–30 minutes to thicken.

Finish with apple cider vinegar and butter to balance and sheen, adjust seasoning and serve garnished as desired.

Tip: Cook low and slow for the best shredding and flavor development; if sauce is too thin, simmer uncovered to concentrate or whisk in a small cornstarch slurry, and taste for sweet‑vs‑acid balance before serving.