15 Best Chili Recipes You’ll Ever Make

About 63% of home cooks say chili is their go‑to comfort meal, and I’ve spent years honing the recipes that prove why. I’ll walk you through classics and bold twists—beef and bean staples, Texas con carne, bright green chile pork, vegan three‑pepper blends and more—focusing on techniques that build deep, balanced flavor. Stick with me and I’ll show the simple steps that separate forgettable chili from the bowls you’ll crave.

Classic Beef and Bean Chili

Classic Beef and Bean Chili is a hearty, comforting dish perfect for weeknights or game-day gatherings; this version combines browned ground beef with onions, garlic, tomatoes, beans, and a balanced spice mix to deliver rich flavor and satisfying texture with minimal fuss.

• 1 lb (450 g) ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced (optional)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto or black beans, drained and rinsed
• 1 cup beef broth or water
• 1 tbsp olive oil
• Salt and black pepper to taste
• Optional toppings: shredded cheddar, sour cream, chopped green onions, cilantro

Heat the olive oil in a large pot over medium-high heat and add the ground beef, breaking it up and cooking until browned; drain excess fat, then add the diced onion, bell pepper if using, and garlic, sautéing until softened.

Stir in chili powder, cumin, smoked paprika, oregano, and cayenne, then add diced tomatoes, tomato sauce, beans, and beef broth; bring to a simmer, reduce heat to low, and cook uncovered for 30–45 minutes until flavors meld, stirring occasionally and adjusting salt and pepper to taste.

For best results, simmer low and slow to deepen the flavors, taste and adjust seasoning near the end, and refrigerate leftovers—chili often tastes better the next day.

Champion-Worthy Chili Recipes include tips for seasoning and texture to help you craft ultimate championship chili that stands out at any cook-off.

Smoky Texas-Style Chili Con Carne

Smoky Texas-Style Chili Con Carne is a bold, meat-forward chili that focuses on big beefy flavors, a deep smoky profile from smoked paprika and optional chipotle or dried chilies, and a thick, bean-free texture (traditional Texas chili omits beans but here you can add them if desired); it’s ideal for those who like robust, spicy stews served with cornbread or tortillas.

• 2 lb (900 g) beef chuck, cut into 3/4–1-inch cubes (or coarse-ground beef)
• 3 tbsp vegetable oil or lard
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 3 tbsp chili powder (blend of ancho & guajillo if available)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1–2 tsp chipotle powder or 1–2 chopped chipotle peppers in adobo (adjust heat)
• 1 tsp dried oregano
• 1–2 dried ancho or guajillo chilies, stemmed, seeded and rehydrated (optional)
• 1 cup beef broth (plus more as needed)
• 1 cup crushed tomatoes or 8 oz tomato sauce
• 2 tbsp masa harina or cornmeal (optional, for thickening)
• Salt and freshly ground black pepper to taste
• Optional garnishes: sliced jalapeños, chopped onion, shredded cheese, cilantro, lime wedges

Heat oil in a heavy Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, remove and set aside.

Reduce heat to medium, add onions and cook until soft and caramelized, add garlic and spices and cook 1–2 minutes to bloom aromas.

Return beef to pot with rehydrated chilies, crushed tomatoes, and beef broth, bring to a simmer, skim impurities, then cover and braise gently for 2–3 hours until meat is fork-tender.

Toward the end stir in masa harina slurry to thicken if desired and adjust salt, pepper and heat, add more broth for a looser chili and finish with a quick boil to meld flavors.

For best results, brown the meat well for fond depth, simmer low and slow to develop richness, taste and adjust seasoning late, and let the chili rest a few hours or overnight to deepen flavors before reheating and serving.

This homestyle chili is perfect for cozy evenings when you want a hearty, comforting meal with warm, familiar flavors.

White Chicken Chili With Cannellini Beans

This White Chicken Chili with Cannellini Beans is a cozy, mildly spiced stew that balances tender shredded chicken, creamy white beans, and bright aromatics with a touch of heat from green chiles and cumin; it cooks quickly on the stovetop or slowly in a crockpot and finishes with lime, cilantro, and optional crema for contrast.

• 1 1/2 lb (700 g) boneless skinless chicken thighs or breasts
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1–2 jalapeños or 4 oz canned diced green chiles, diced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2–1 tsp chili powder (optional)
• 2 (15 oz/425 g) cans cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup frozen or fresh corn (optional)
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp lime juice
• Salt and freshly ground black pepper to taste
• Chopped cilantro, sliced avocado, shredded cheese, and tortilla chips for serving

Heat oil in a large Dutch oven over medium heat, add onion and jalapeño and cook until softened, stir in garlic, cumin, oregano and chili powder and cook 1 minute until fragrant; add chicken, beans, corn (if using) and broth, bring to a simmer, cover and cook gently 20–25 minutes until chicken is cooked through.

Remove chicken, shred with two forks and return to pot, stir in sour cream and lime juice, adjust salt, pepper and heat, simmer uncovered 5 minutes to meld flavors before serving.

Tip: For extra depth brown the chicken briefly before simmering, taste late and add more lime or a splash of vinegar to brighten the finished chili. This recipe adapts well to slow-cooker cooking, making it an easy option for Crock-Pot cooking.

Vegetarian Three-Bean Chili

This Vegetarian Three-Bean Chili is a hearty, fiber-rich, and flavorful stew that layers three kinds of beans with tomatoes, aromatics, and smoky spices for a satisfying meatless meal; it simmers until thick and deeply seasoned and finishes with bright toppings like cilantro, green onions, avocado, and a squeeze of lime.

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 poblano or jalapeño, seeded and diced (optional for heat)
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4–1/2 tsp cayenne (optional)
• 1 (28 oz) can diced tomatoes (or crushed)
• 2 cups vegetable broth
• 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 cup frozen or fresh corn (optional)
• 2 tbsp tomato paste
• Salt and freshly ground black pepper to taste
• 1–2 tbsp lime juice
• Chopped cilantro, sliced green onions, shredded cheese or vegan cheese, sour cream or yogurt, and avocado for serving

Heat oil in a large pot over medium heat and sauté the onion, bell pepper and poblano until softened, add garlic and spices and cook 1 minute until fragrant; stir in tomato paste, tomatoes and broth, bring to a simmer, then add all three beans and corn, reduce heat and simmer gently 20–30 minutes until flavors meld and chili thickens, finish with lime juice, adjust salt, pepper and heat before serving.

Tip: For deeper flavor, roast or char the bell pepper and tomatoes before adding, brown a bit of the beans in the pot for texture, and taste late to balance with more acid, salt or heat as needed. Savory appetizers can complement this chili and pair well with irresistible options.

Spicy Pork Chile Verde

Spicy Pork Chile Verde is a vibrant, tangy, and slightly smoky stew made with cubed pork shoulder simmered in a bright tomatillo and green chile sauce; it’s perfect for shredding and serving over rice, in tacos, or alongside warm tortillas with pickled onions and crema.

• 2 lb pork shoulder, cut into 1–1½-inch cubes
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1½ lb tomatillos, husked and quartered (or 2 jars roasted tomatillos)
• 4–6 serrano or jalapeño chiles (stemmed, seeded for milder)
• 2 poblano chiles, roasted, peeled and chopped (optional for depth)
• 1 cup low-sodium chicken broth
• 1/2 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican oregano)
• 1 bay leaf
• 1 tbsp lime juice
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped cilantro, sliced radishes, diced onion, lime wedges, crema or sour cream

Heat oil in a heavy Dutch oven over medium-high heat and brown the pork in batches until nicely seared, transferring to a plate; reduce heat to medium, add onion and cook until softened, add garlic, cumin and oregano and cook 30 seconds, then add tomatillos, chiles, poblano (if using), broth and bay leaf and return pork to the pot, bring to a simmer, cover and cook gently for 1½–2 hours until pork is fork-tender and sauce is thickened.

Remove bay leaf, stir in cilantro and lime juice, shred or chop pork to desired size, adjust seasoning with salt and pepper and serve hot.

Tip: Roast or broil the tomatillos and chiles before simmering for deeper flavor and peel poblanos to avoid bitterness, trim excess fat from pork but keep some for richness, and if sauce is too thin, simmer uncovered to reduce or blend a portion for a smoother texture.

Slow-Cooker Sweet Potato and Black Bean Chili

This Slow-Cooker Sweet Potato and Black Bean Chili is a comforting, hearty, and slightly smoky vegetarian chili that combines tender sweet potatoes, protein-rich black beans, tomatoes, and warming spices for an easy weeknight meal; it’s perfect served over rice, topped with avocado and cilantro, or with warm cornbread.

• 2 medium sweet potatoes (about 1.5 lb), peeled and cut into 1/2-inch cubes
• 2 cups cooked black beans (or 1 15-oz can, drained and rinsed)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 14.5-oz can diced tomatoes (with juices)
• 1 8-oz can tomato sauce
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp maple syrup or honey (optional)
• Salt and freshly ground black pepper to taste
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro (optional)
• Optional toppings: sliced avocado, sour cream or yogurt, chopped cilantro, lime wedges

Combine sweet potatoes, black beans, onion, garlic, red pepper, diced tomatoes, tomato sauce, broth, chili powder, cumin, smoked paprika, oregano, and maple syrup in a 4-6 quart slow cooker; stir to combine, cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until sweet potatoes are tender.

Then stir in lime juice and cilantro, adjust seasoning with salt and pepper, and mash a few sweet potato cubes against the side for a thicker texture.

Tip: For best texture and flavor, avoid overcooking the beans if using homemade—add them in the last 1–2 hours if they’re already tender— and taste for salt after cooking since flavors concentrate in the slow cooker.

This recipe adapts well to weeknight meal planning and pairs nicely with other Easy Low-FODMAP Chicken Dinners for a varied dinner rotation, especially when you need a low-FODMAP vegetarian option.

Turkey and Quinoa Chili

This Turkey and Quinoa Chili is a lean, protein-packed weeknight chili that balances ground turkey, nutty quinoa, beans, tomatoes, and warming spices for a hearty, healthy meal; it cooks quickly on the stovetop or in a Dutch oven and is great topped with Greek yogurt, green onions, or shredded cheese.

• 1 lb lean ground turkey
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups low-sodium chicken or vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• Juice of 1 lime
• Chopped cilantro or green onions for garnish

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat, add the onion and bell pepper and cook until softened, then add garlic and cook 30 seconds; push vegetables to the side, add the ground turkey, season with salt and pepper, and brown, breaking it up as it cooks.

Stir in chili powder, cumin, smoked paprika, oregano and cayenne, add quinoa, diced tomatoes, tomato sauce, broth and beans, bring to a simmer, reduce heat to low, cover and cook 20–25 minutes until quinoa is tender, stir in lime juice and adjust seasoning before serving garnished with cilantro or green onions.

Tip: If the chili becomes too thick, add more broth or water a little at a time and taste for salt after it simmers since flavors deepen; for a savvier texture, toast the quinoa briefly in the pot before adding liquids to enhance nuttiness. Also try this one-skillet method for a quicker cleanup and cheesy pasta twist when you want a heartier meal.

Cincinnati-Style Chili

Cincinnati-style chili is a richly spiced, slightly sweet meat sauce simmered with warm spices and served over spaghetti or hot dogs with shredded cheddar and beans; this version makes a hearty batch that balances beef, cinnamon, cocoa, and chili powder to create the signature complex flavor and is perfect for assembling classic “3-way” to “5-way” bowls.

• 2 lbs ground beef (or a mix of chuck and ground beef)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1/2 tsp ground cayenne (adjust to taste)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp Worcestershire sauce
• 2 cups beef broth
• 1 (8 oz) can tomato sauce
• 1–2 tbsp apple cider vinegar or red wine vinegar
• 1 tbsp brown sugar or molasses (optional)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Cooked spaghetti or hot dog buns for serving
• Shredded mild cheddar cheese, diced onions, and kidney beans for topping

Heat oil in a large heavy pot over medium-high heat, add chopped onion and cook until soft and translucent, then add garlic and cook 30 seconds; add ground beef and brown breaking into small pieces, drain excess fat if needed, then stir in chili powder, cumin, cinnamon, allspice, cloves, cayenne and cocoa powder and toast briefly to bloom the spices.

Add tomato sauce, Worcestershire, beef broth and bay leaf, bring to a simmer, reduce heat to low and cover partially, simmer gently 1 to 1½ hours stirring occasionally until thickened and flavors meld, finish with vinegar, brown sugar if using, and salt and pepper to taste, remove bay leaf and serve over hot cooked spaghetti or hot dogs topped with shredded cheddar, diced onions and beans.

Tip: Taste and adjust seasoning toward the end—Cincinnati chili benefits from a balance of savory, sweet, tangy and warm spice, so add a splash of vinegar or a pinch of sugar to brighten and round the flavors before serving.

A lighter twist can be made by serving the chili over a cauliflower crust pizza for a lower-carb, vegetable-forward meal.

Beef and Dark Chocolate Chili

This beef and dark chocolate chili is a rich, deeply flavored stew that layers browned ground beef with smoky chipotle heat, earthy chilies, tomatoes and a touch of dark chocolate to add silky depth and subtle bitterness; it simmers until thick and glossy, then is finished with a splash of vinegar and a pinch of sugar to balance the flavors, making it excellent served with rice, cornbread or shredded cheese.

• 2 lbs ground beef (80/20)
• 2 tbsp vegetable oil or neutral oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 2–3 canned chipotle peppers in adobo, minced (adjust to heat)
• 1 tbsp adobo sauce from the can
• 1–2 tbsp ancho or guajillo chili powder (or rehydrated ground chilies)
• 1 tsp dried oregano
• 1 tsp ground coriander (optional)
• 1 (28 oz) can crushed tomatoes
• 1 (14–15 oz) can diced tomatoes
• 1 cup beef broth (more as needed)
• 1 tbsp tomato paste
• 2 tbsp brown sugar or molasses
• 1–2 tbsp red wine vinegar or apple cider vinegar
• 1–2 oz dark chocolate (70% cacao), chopped
• Salt and freshly ground black pepper, to taste
• Optional: 1 can kidney or pinto beans, drained and rinsed

Heat oil in a large Dutch oven over medium-high heat, add chopped onion and cook until softened, then add garlic and cook 30 seconds; add ground beef and brown well, breaking into small pieces, drain excess fat if desired, stir in chili powder, cumin, smoked paprika, oregano, coriander, minced chipotles and adobo sauce and toast briefly.

Add tomato paste and cook 1 minute, then add crushed and diced tomatoes, beef broth, brown sugar and bring to a simmer, reduce heat to low and simmer gently uncovered for 45–60 minutes stirring occasionally until thickened and flavors meld.

Stir in dark chocolate until melted and smooth, finish with vinegar, adjust salt, pepper and heat, and fold in beans if using just to warm through.

Tip: Taste and adjust at the end—add more vinegar or a pinch of sugar to balance bitterness from the chocolate, thin with extra broth if too thick, and let the chili rest off heat 15–30 minutes for flavors to meld before serving.

Chipotle Adobo Chili With Ground Beef

This Chipotle Adobo Chili with Ground Beef is a bold, smoky, and slightly sweet chili that layers browned ground beef with plenty of onion and garlic, smoky chipotle peppers in adobo, tomatoes, and a touch of cocoa or dark chocolate for depth; it simmers until thick and glossy, then is brightened with vinegar and finished with a handful of beans or corn if desired, making it perfect topped with shredded cheese, sour cream, and chopped cilantro.

• 2 lbs ground beef (80/20)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2–3 canned chipotle peppers in adobo, minced (adjust to heat)
• 1 tbsp adobo sauce from the can
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 (28 oz) can crushed tomatoes
• 1 (14–15 oz) can diced tomatoes
• 1 cup beef broth (more as needed)
• 1 tbsp tomato paste
• 1–2 tbsp brown sugar or molasses
• 1–2 tbsp red wine vinegar or apple cider vinegar
• 1–2 oz dark chocolate or 1 tbsp unsweetened cocoa powder (optional)
• Salt and freshly ground black pepper, to taste
• Optional: 1 can kidney or pinto beans, drained and rinsed

Heat oil in a Dutch oven over medium-high heat, add onion and cook until softened, add garlic and cook 30 seconds, add ground beef and brown well breaking into small pieces then drain excess fat if desired; stir in chili powder, cumin, smoked paprika, oregano, minced chipotles and adobo sauce and toast briefly, add tomato paste and cook 1 minute then add crushed and diced tomatoes, beef broth, brown sugar and bring to a simmer, reduce heat and simmer gently uncovered 45–60 minutes stirring occasionally until thickened, stir in chocolate if using until melted, finish with vinegar and season to taste, fold in beans just to warm through.

Tip: Taste and adjust at the end—add more vinegar or a pinch of sugar to balance heat and bitterness, thin with extra broth if too thick, and let the chili rest 15–30 minutes off heat for flavors to meld before serving.

Green Chili Chicken Stew

Green Chili Chicken Stew is a comforting, mildly spicy stew that blends tender chunks of chicken with roasted green chiles, tomatillos, onions, garlic, and a savory broth; it’s brightened with lime and cilantro and can include potatoes or hominy for heartiness, making it a great weeknight meal or dinner for entertaining when served with warm tortillas or rice.

• 2 lbs boneless skinless chicken thighs, cut into 1–1½-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1–1½ lbs roasted and peeled poblano or Anaheim chiles, chopped (or canned mild green chiles)
• 8 oz tomatillos, husked and quartered (or 1 (14 oz) can tomatillos)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups low-sodium chicken broth
• 2 medium Yukon Gold potatoes, peeled and cubed (optional) or 1 cup hominy
• 1 tbsp lime juice (plus wedges to serve)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh cilantro
• Optional garnishes: sour cream, shredded Monterey Jack, diced avocado, warm tortillas

Heat oil in a Dutch oven over medium-high heat, season the chicken with salt and pepper and brown in batches until golden, remove and set aside.

Add onion and cook until softened then add garlic and spices and cook 30 seconds; return chicken to pot, add roasted chiles, tomatillos, potatoes or hominy if using, pour in chicken broth, bring to a simmer, reduce heat and cook gently until chicken is cooked through and potatoes are tender (about 20–25 minutes), finish with lime juice and cilantro and adjust seasoning.

Tip: If using fresh chiles roast, char skin over a flame or under broiler then steam in a covered bowl to loosen skins; for a smoother stew puree some roasted tomatillos and chiles before adding, and adjust heat with more or fewer chiles and a splash of cream or yogurt to mellow if needed.

Lentil and Pumpkin Chili

This hearty Lentil and Pumpkin Chili blends earthy brown or green lentils with roasted or canned pumpkin, warm spices like chili powder and smoked paprika, aromatics, tomatoes, and a splash of broth for a thick, comforting chili that’s suitable for vegetarians and makes great leftovers or freezer meals.

• 1 cup dried brown or green lentils, rinsed
• 1 (15 oz) can pumpkin puree (not pie filling) or 2 cups roasted pumpkin cubes, pureed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1–2 tbsp chili powder (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander (optional)
• 1/4–1/2 tsp cayenne pepper (optional, for heat)
• 1 (14–15 oz) can diced tomatoes
• 3 cups vegetable broth (more as needed)
• 1 (15 oz) can black beans or kidney beans, drained and rinsed (optional for extra protein)
• Salt and freshly ground black pepper, to taste
• 2 tbsp tomato paste (for depth)
• 1 tbsp apple cider vinegar or lime juice (finishing)
• Optional garnishes: chopped cilantro, sliced green onions, avocado, vegan sour cream

Heat the oil in a large pot over medium heat and sauté the onion and bell pepper until softened.

Add garlic and spices and cook 30–60 seconds until fragrant.

Stir in tomato paste, diced tomatoes, lentils, pumpkin puree, and vegetable broth, bring to a boil then reduce to a simmer and cook gently, partially covered, for 25–35 minutes until lentils are tender.

Stir in drained beans if using and simmer 5–10 minutes more to heat through.

Season to taste with salt, pepper, and finish with apple cider vinegar or lime juice before serving with desired garnishes.

Tip: If the chili becomes too thick, add more broth and simmer briefly; for a creamier texture, blend a cup of the chili and stir back in or add a splash of coconut milk, and always taste and adjust spices and acidity at the end to balance pumpkin sweetness.

Beer-Braised Beef Chili

This Beer-Braised Beef Chili is a robust, savory chili that combines tender braised beef with dark beer, tomatoes, chiles, and warming spices for deep flavor and a hearty finish; it simmers slowly until the beef falls apart and the sauce reduces to a rich, slightly boozy stew perfect for serving with cornbread, rice, or over baked potatoes.

• 2 lb beef chuck, cut into 1–1½ inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1–2 poblano or anaheim peppers, diced (or 1 bell pepper + 1 jalapeño for heat)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2–1 tsp cayenne (optional)
• 2 tbsp tomato paste
• 1 (12–16 oz) bottle or can dark beer (stout or brown ale recommended)
• 1 (14–15 oz) can diced tomatoes
• 1 cup beef broth (more as needed)
• 1 (15 oz) can kidney or pinto beans, drained and rinsed (optional)
• Salt and freshly ground black pepper, to taste
• 1–2 tbsp masa harina or cornmeal (optional, for thickening)
• Chopped cilantro, scallions, shredded cheddar, and lime wedges for serving (optional)

Heat oil in a Dutch oven over medium-high heat and brown beef in batches until well-seared, remove and set aside.

Lower heat to medium and sauté onion and peppers until softened then add garlic and spices and cook 30–60 seconds, stir in tomato paste and cook a minute more.

Return beef to pot, pour in beer to deglaze scraping up browned bits, add diced tomatoes and beef broth, bring to a simmer, cover partially and braise gently for 1½–2 hours until beef is fork-tender.

Shred or chop beef to desired size, stir in beans if using and simmer 10–15 minutes more, adjust seasoning with salt, pepper and a splash of lime or vinegar and thicken with masa or reduced simmering if needed before serving.

Tip: Use a good-quality dark beer for depth, brown the meat well for flavor, and adjust thickness with additional simmering or a small slurry of masa harina; taste and balance with acid at the end.

Chili Mac Skillet

This Chili Mac Skillet is a cozy, weeknight-friendly one-pan meal combining seasoned ground beef (or turkey), aromatic onions and peppers, a punch of chili flavors, tomato sauce, and elbow macaroni cooked right in the skillet so the pasta soaks up the sauce and the whole dish finishes with melty cheese and a slightly crispy top for a comforting, bowl-worthy dinner.

• 1 lb ground beef or turkey
• 1 tbsp vegetable oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 jalapeño or serrano, minced (optional)
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp cayenne (optional)
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 cups beef or chicken broth
• 1 cup elbow macaroni (uncooked)
• 1 cup shredded cheddar (plus extra for topping)
• Salt and pepper to taste
• Chopped cilantro or scallions for garnish (optional)

Heat oil in a large ovenproof skillet over medium-high heat, brown the ground meat, drain excess fat, then add onion, bell pepper and jalapeño and cook until softened; stir in garlic and spices, cook 30 seconds, add diced tomatoes, tomato sauce and broth, bring to a simmer, stir in dry macaroni, cover and cook gently for 10–12 minutes stirring once until pasta is nearly tender and most liquid is absorbed, stir in 1 cup cheddar, season with salt and pepper, sprinkle additional cheese on top and either cover to melt or place under broiler 1–2 minutes for a golden crust before serving.

Tip: Use slightly undercooked pasta before finishing so it doesn’t overcook while absorbing flavors, adjust liquid if using different pasta shapes, and finish under the broiler for a crisp cheesy top if your skillet is oven-safe.

Three-Pepper Vegan Chili

This vibrant Three-Pepper Vegan Chili is a hearty, plant-based one-pot meal that layers the sweetness of red bell pepper, the grassy bite of green bell pepper, and the smoky heat of poblano (or anaheim) with onions, garlic, crushed tomatoes, beans, and warming spices; it’s thickened with a touch of tomato paste and simmered until flavors meld, then finished with lime juice and fresh cilantro for brightness, making it perfect for topping baked potatoes, rice, or serving with cornbread.

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 poblano or anaheimor anaheimpepper, seeded and diced (for smoky heat; roast if desired)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes with juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney or pinto beans, drained and rinsed
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp cayenne pepper (optional, to taste)
• 1 tbsp maple syrup or brown sugar (optional, to balance acidity)
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Heat oil in a large pot over medium heat, add onion and a pinch of salt and cook until soft, then add the three peppers and cook until beginning to soften; stir in garlic and tomato paste and cook 1–2 minutes to deepen the flavor, add spices and cook briefly, pour in crushed and diced tomatoes, broth, beans, maple syrup if using, bring to a simmer, reduce heat and cook partially covered 25–30 minutes until thickened and flavors meld, taste and season with salt, pepper and lime juice before serving garnished with cilantro.

Tip: Taste and adjust acidity, sweetness and heat near the end, roast the poblano for extra smokiness, and if you prefer a thicker chili, mash a cup of beans into the pot or simmer longer to reduce liquid.