15 Midwest Chili Recipes That Will Warm You Up

Funny coincidence: I reached for my winter coat and found a chili stain that reminded me why Midwestern bowls feel like home. I’ll walk you through 15 comforting takes—Cincinnati’s cinnamon-sparked classic, smoky Kansas City brisket, Wisconsin’s cheddar-stuffed bake, wild-rice Minnesota turkey and more—each built for deep, layered flavor and easy leftovers. Stick with me and you’ll have a dozen fresh ideas for dinner, plus one unexpected twist you’ll want to try.

Classic Cincinnati Chili

Classic Cincinnati chili is a unique, Mediterranean-spiced, finely ground beef chili traditionally served over spaghetti and topped with shredded cheddar, onions, and beans (in “ways” like two-way, three-way, etc.). This recipe yields a rich, cinnamon- and allspice-scented sauce with a silky texture that’s thinner than Tex-Mex chili and perfect for building the classic layered plates.

• 1 lb ground beef (85/15)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 (15 oz) can tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 bay leaf
• 8 oz spaghetti (for serving)
• Shredded cheddar cheese, diced onions, and cooked kidney beans (for toppings)

Brown the ground beef in a large pot over medium heat, breaking it into very fine pieces; drain excess fat, then add the chopped onion and garlic and cook until soft, about 5 minutes; stir in chili powder, cinnamon, allspice, cumin, and cloves and cook 1 minute until fragrant.

Add tomato sauce, beef broth, Worcestershire, vinegar, brown sugar, salt, pepper, and bay leaf; bring to a simmer, reduce heat to low, and cook uncovered for 45–60 minutes, stirring occasionally and mashing any larger meat pieces with a spoon; remove bay leaf, adjust seasoning, and serve over cooked spaghetti topped with cheddar, onions, and beans.

For best texture and authentic flavor, grind or process the cooked beef into very fine crumbles, simmer the chili long enough for flavors to meld and sauce to slightly thicken, and adjust sweetness or acidity with brown sugar or vinegar to balance the warm spices. This comforting, deeply flavored chili is often considered one of the best chili recipes you’ll ever make and is a staple of Midwest home cooking with ties to Ultimate Homemade Chili.

Kansas City Smoked Beef Chili

Kansas City Smoked Beef Chili is a hearty, barbecue-forward chili that combines tender smoked beef brisket or chuck with robust tomatoes, dark beer, molasses, and a smoky spice blend for deep, slightly sweet flavors; it’s perfect for slow simmering so the smoke permeates the sauce and complements the chili spices, and is often finished with a drizzle of more BBQ sauce or chopped pickled jalapeños for contrast.

• 1.5 lb smoked beef brisket or smoked chuck, trimmed and coarsely chopped
• 1 lb ground beef (optional, for body)
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne (adjust)
• 1 tsp kosher salt (adjust)
• 1/2 tsp black pepper
• 1 (12 oz) bottle dark beer (porter or stout)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 cup beef broth (more as needed)
• 1 (15 oz) can kidney beans, drained and rinsed (optional)
• 2 tbsp apple cider vinegar
• 2 tbsp your favorite BBQ sauce
• Chopped green onions and shredded cheddar (for serving)

Heat oil in a large heavy pot or Dutch oven over medium-high, brown ground beef if using until no longer pink, remove and set aside, then add diced onion and bell pepper and cook until softened about 5–7 minutes, stir in garlic, chili powder, smoked paprika, cumin, cayenne, salt and pepper and cook 1 minute until fragrant.

Add chopped smoked beef, return ground beef, pour in beer to deglaze scraping browned bits, then add crushed tomatoes, tomato sauce, molasses, Worcestershire, brown sugar and beef broth, bring to a gentle simmer, reduce heat to low and simmer uncovered for 1½–2 hours stirring occasionally and adding broth to reach desired thickness.

20 minutes before serving stir in beans (if using), apple cider vinegar and BBQ sauce, adjust seasoning and let meld.

Let the chili rest off heat for 10–15 minutes before serving to let flavors settle, and when using smoked brisket be careful not to over-chop—leave some larger bite-sized pieces for texture; taste late and balance with more vinegar, molasses, or heat as needed.

This recipe is inspired by championship-level chili techniques that emphasize slow cooking and bold flavors, especially the use of smoked meats and barbecue-forward elements to elevate the dish.

Iowa Sweet Corn and Bean Chili

Iowa Sweet Corn and Bean Chili is a bright, slightly sweet vegetarian chili that highlights sweet summer corn, tender beans, and a touch of Midwest comfort—think golden kernels, fire-roasted tomatoes, mild chili spices, and a splash of cream or butter to round the flavors; it’s a flexible, one-pot dish that works with fresh or frozen corn and can be made heartier with diced potatoes or a scoop of ground turkey if desired.

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (15 oz) can fire-roasted diced tomatoes
• 2 cups fresh or frozen sweet corn kernels (about 3 ears fresh)
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup vegetable broth (or chicken broth)
• 1 tablespoon brown sugar or maple syrup
• 1 tablespoon apple cider vinegar or lime juice
• 2 tablespoons butter or 1/4 cup heavy cream (optional, for richness)
• Salt and black pepper to taste
• Chopped cilantro or green onions and lime wedges for serving

Heat the oil in a large pot over medium heat, add onion and cook until translucent about 5 minutes then add garlic and diced peppers and sauté until softened, stir in chili powder, cumin, smoked paprika and cayenne and cook 1 minute to bloom the spices; add tomatoes, corn, beans, broth and brown sugar, bring to a simmer, reduce heat and cook gently 15–20 minutes to meld flavors and thicken slightly, finish with butter or cream and apple cider vinegar or lime juice, taste and adjust salt and pepper before serving with cilantro and lime wedges.

Tip: If using fresh corn, char the kernels briefly in a hot skillet for extra sweetness and texture, and for a thicker chili mash a cup of beans slightly with a fork or use an immersion blender for creamier body.

This cozy, one-pot chili is perfect for cool evenings and pairs well with homestyle sides like cornbread or a simple green salad.

Wisconsin Cheddar-Stuffed Chili Bake

Wisconsin Cheddar-Stuffed Chili Bake turns classic chili into a melty, crowd-pleasing casserole by layering a robust beef-and-bean chili with pockets of sharp Wisconsin cheddar that become gooey and irresistible during baking; it’s perfect for game day or family dinners and can be assembled ahead, frozen, or topped with crushed tortilla chips, scallions, and sour cream for serving.

• 1 lb ground beef (or half beef/half pork)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto or black beans, drained and rinsed
• 8 oz Wisconsin sharp cheddar, cut into 1/2-inch cubes
• 1 cup shredded cheddar or cheddar-jack for topping
• Salt and black pepper to taste
• Optional: chopped cilantro, sour cream, sliced green onions for serving

Preheat oven to 375°F (190°C); heat oil in a large skillet over medium-high heat and brown the ground beef, breaking it up, then add onion, garlic and bell pepper and cook until softened about 5 minutes; stir in chili powder, cumin, smoked paprika and cayenne and cook 1 minute, add diced tomatoes, tomato sauce, beef broth and both beans, simmer 10–15 minutes until slightly thickened, season with salt and pepper, transfer half the chili to a 9×13-inch baking dish, scatter cheddar cubes evenly over the layer, top with remaining chili, sprinkle shredded cheddar on top and bake uncovered 20–25 minutes until cheese is bubbly and edges are simmering; let rest 5 minutes before serving.

Tip: Use a very sharp Wisconsin cheddar for best melt and flavor, place cheese cubes well away from the dish edges to prevent overbrowning, and bake until just bubbly to keep the cheddar pockets gooey rather than rubbery.

This recipe pairs especially well with smoky sides like a Tri-Tip or other grilled beef for added depth of flavor, making it a hearty centerpiece for chilly nights and Smoky Tri-Tip Chili fans.

Minnesota Wild Rice and Turkey Chili

Minnesota Wild Rice and Turkey Chili

Minnesota Wild Rice and Turkey Chili is a hearty, Midwestern twist on chili that combines lean ground turkey with nutty wild rice, earthy mushrooms, and warm spices for a lighter but deeply satisfying one-pot meal that nods to the region’s wild rice heritage; it’s excellent for weeknight dinners, reheats well, and can be made a day ahead to let flavors meld.

• 1 lb ground turkey
• 1 cup cooked wild rice (or 1/2 cup uncooked wild rice, cooked separately)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, chopped (cremini or button)
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup low-sodium chicken or turkey broth
• 1 (15 oz) can kidney beans or white beans, drained and rinsed
• 2 tsp Worcestershire sauce
• Salt and black pepper to taste
• Optional garnishes: chopped parsley or green onions, shredded cheddar, sour cream

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat, add ground turkey and cook until browned, breaking it up; stir in onion, garlic, mushrooms and bell pepper and cook until softened about 5–7 minutes.

Then add chili powder, cumin, smoked paprika, thyme and cayenne and cook 1 minute until fragrant; pour in diced tomatoes, tomato sauce, broth, Worcestershire, beans and cooked wild rice (or add cooked rice later if using uncooked), bring to a simmer, reduce heat to low, cover and cook 20–30 minutes to meld flavors and thicken, adjust seasoning with salt and pepper and stir in cooked wild rice if added at the end.

Tip: If using uncooked wild rice, cook it separately and fold it in near the end to avoid undercooking the rice or overcooking the chili; adjust liquid as needed and let the chili rest off heat 10 minutes before serving to thicken.

This recipe pairs well with other multi-bean chili variations for a flavorful, protein-packed meal rotation.

Nebraska Beef and Bacon Chili

Nebraska Beef and Bacon Chili is a rich, smoky, and robust chili that celebrates Midwestern beef with crisp bacon for depth; it combines browned ground beef and smoky bacon with onions, jalapeños, tomatoes, beans, and a blend of chili spices for a hearty, stick-to-your-ribs meal perfect for cold nights, game days, or a weekend cook-up that reheats beautifully.

• 1 lb ground beef (80/20)
• 6 oz bacon, diced
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1–2 jalapeños, seeded and chopped (optional for heat)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar or maple syrup (optional, to balance acidity)
• Salt and black pepper to taste
• Optional garnishes: shredded cheddar, sliced green onions, sour cream

Heat a large heavy pot or Dutch oven over medium and cook the diced bacon until crisp; remove most fat leaving about 1–2 tablespoons, add the ground beef and brown, breaking it up, then stir in onion, garlic and jalapeños and cook until softened about 5 minutes, sprinkle in chili powder, cumin, smoked paprika, coriander and cayenne and cook 1 minute until fragrant;

pour in diced tomatoes, tomato sauce, beef broth, Worcestershire and brown sugar, add the bacon back and the beans, bring to a simmer, reduce heat to low and cook covered 30–45 minutes to meld flavors, uncover and simmer a bit longer to thicken if needed, season with salt and pepper and serve with desired garnishes.

Tip: Taste and adjust salt, sweetness, and heat near the end—bacon and Worcestershire add saltiness so balance with brown sugar or a splash of vinegar if too flat; chili improves after resting, so make ahead and reheat gently to meld flavors. Crock-Pot or slow-cooker versions also work well for deeper flavor and are ideal when using deer meat as a substitute for beef.

St. Louis BBQ Chili With Molasses

St. Louis BBQ Chili with Molasses is a bold, slightly sweet and smoky chili that nods to the city’s barbecue roots by combining ground beef (or a beef-pork mix) with smoky spices, molasses for depth, and a splash of tangy barbecue sauce; it’s hearty enough for game day, braises slowly to develop a caramelized backbone from the molasses, and finishes with optional charred peppers or smoked paprika for extra BBQ character.

• 1 lb ground beef (or 50/50 beef and pork)
• 4 slices bacon, diced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1–2 jalapeños, seeded and chopped (optional)
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4–1/2 tsp cayenne (optional)
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 2 tbsp molasses
• 3 tbsp barbecue sauce (St. Louis-style if available)
• 1 tsp Worcestershire sauce
• 1 (15 oz) can kidney or pinto beans, drained and rinsed (optional)
• Salt and black pepper to taste
• Optional garnishes: chopped red onion, shredded cheddar, chopped cilantro

Heat a large Dutch oven over medium and cook the bacon until crisp, remove most of the fat leaving about 1–2 tablespoons and brown the ground meat until no longer pink, then add onion, bell pepper, jalapeño and garlic and sauté until softened.

Stir in chili powder, smoked paprika, cumin, coriander and cayenne and cook 1 minute until fragrant, add tomato paste and cook 1–2 minutes to caramelize, then add diced tomatoes, tomato sauce, beef broth, molasses, barbecue sauce and Worcestershire, bring to a simmer, reduce heat and cook gently covered for 30–45 minutes to meld flavors.

Stir in beans if using and simmer uncovered to thicken, adjust salt, pepper and sweetness and serve with desired garnishes.

Tip: Adjust molasses and barbecue sauce to taste—start with less and add more for sweetness/smokiness, and if chili becomes too sweet balance with a splash of vinegar or extra Worcestershire before serving.

This is the kind of hearty, repeat-worthy dish you’ll find featured among other restaurant-quality dinners people make on repeat, especially those celebrating regional barbecue traditions and Five-Star Dinners.

Ohio Three-Bean Vegetarian Chili

Ohio Three-Bean Vegetarian Chili is a hearty, fiber-rich, meatless chili that layers savory aromatics, warm spices, and a trio of beans—typically black, kidney, and cannellini or pinto—for varied texture; enriched with diced tomatoes, a splash of vegetable broth, and optional corn or roasted peppers, it simmers until flavors meld into a satisfying bowl perfect for weeknights or potlucks.

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1–2 jalapeños, seeded and chopped (optional)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/4–1/2 tsp cayenne (optional)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes with green chiles (optional)
• 1 cup vegetable broth (more as needed)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini or pinto beans, drained and rinsed
• 1 cup frozen or fresh corn kernels (optional)
• 1 tbsp soy sauce or tamari (for depth)
• 1 tbsp lime juice
• Salt and black pepper to taste
• Optional garnishes: chopped cilantro, diced red onion, shredded cheese or vegan cheese, sour cream or yogurt, lime wedges

Heat the oil in a large Dutch oven over medium heat and sauté the onion, bell peppers and jalapeño until softened (about 6–8 minutes).

Add garlic and spices and cook 1 minute until fragrant, then stir in tomato paste and cook 1–2 minutes to deepen the flavor before adding crushed tomatoes, diced tomatoes, vegetable broth and soy sauce and bring to a gentle simmer.

Add the three beans and corn, reduce heat and simmer uncovered 20–30 minutes to meld flavors and thicken, stirring occasionally and adding more broth if too thick.

Finish with lime juice and adjust salt, pepper and heat, serve topped with desired garnishes.

Tip: For best depth, roast the bell peppers before dicing, toast the spices briefly in the pan, and taste for acidity—if too flat add a splash of vinegar or more lime; this chili also benefits from resting a few hours or overnight for flavors to meld.

Michigan Cherry-Maple Chili

Michigan Cherry-Maple Chili is a sweet-savory twist on classic chili that blends ground meat (or a vegetarian protein), tart Michigan cherries and pure maple syrup with warm spices, onions and peppers for a cozy, slightly fruity stew that plays well with cheddar, cornbread or a dollop of sour cream; it balances acidity from tomatoes and cherries with the caramel notes of maple and a touch of heat for depth, making it an unexpected but comforting Midwestern favorite.

• 1 tbsp olive oil
• 1 lb ground beef, turkey, or plant-based crumble
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tbsp tomato paste
• 1 (14–15 oz) can diced tomatoes
• 1 cup frozen or dried Michigan tart cherries (rehydrated if dried)
• 1 cup beef, chicken, or vegetable broth
• 2 tbsp pure maple syrup (adjust to taste)
• 1 (15 oz) can kidney beans, drained and rinsed (optional)
• 1 tbsp Worcestershire sauce or soy sauce
• Salt and black pepper to taste
• Optional garnishes: shredded cheddar, chopped green onions, sour cream, extra cherries

Heat oil in a large Dutch oven over medium-high heat, brown the meat until mostly cooked, then add onion, bell pepper and jalapeño and sauté until softened (about 5–7 minutes).

Stir in garlic, chili powder, cumin, smoked paprika and cinnamon and cook 1 minute, add tomato paste and toast 1 minute before adding diced tomatoes, cherries, broth, maple syrup, Worcestershire and beans, bring to a simmer, reduce heat and cook gently 25–30 minutes until flavors meld and chili thickens, taste and adjust seasoning with salt, pepper and extra maple or vinegar to balance sweetness.

Tip: Use tart cherries for brightness and start with less maple syrup, adding more after simmering to avoid over-sweetness; for deeper flavor brown the meat well and simmer low and slow, and dried cherries should be rehydrated in warm water or broth first.

Indiana Potato and Sausage Chili

Indiana Potato and Sausage Chili is a hearty Midwestern one-pot meal that combines browned sausage, tender chunks of potato, onions and peppers with a smoky tomato-chili base for a comforting, stick-to-your-ribs stew perfect for chilly evenings or game day gatherings; it’s flexible with smoked or sweet Italian sausage, can use russets or Yukon Golds, and simmers until potatoes soak up the savory broth and flavors meld.

• 1 tbsp vegetable oil
• 1 lb smoked sausage or kielbasa, sliced into 1/3-inch rounds (or bulk pork sausage)
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1–1½ lbs potatoes (russet or Yukon Gold), peeled and cut into 1-inch cubes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 1 (14–15 oz) can diced tomatoes with juices
• 2 cups chicken or vegetable broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh cilantro or parsley for garnish

Heat oil in a large Dutch oven over medium-high heat, add sliced sausage and brown on both sides 4–5 minutes, push to one side and add onion, bell peppers and garlic, sauté until softened about 4 minutes, stir in chili powder, cumin, smoked paprika and cayenne and cook 1 minute, add tomato paste and toast briefly before adding diced tomatoes, potatoes, broth and Worcestershire, bring to a simmer, reduce heat to medium-low and cook uncovered 20–25 minutes until potatoes are tender and chili has thickened, taste and season with salt and pepper then garnish and serve.

Tip: Use potatoes that hold their shape (Yukon Golds) and par-cook larger cubes in the microwave 3–4 minutes to shorten simmer time and prevent overcooking the sausage.

Chicago Deep-Dish Chili Spooned Over Hot Dogs

Chicago-style deep-dish chili spooned over hot dogs is a hearty, tomato-forward chili seasoned with warming spices and a touch of sweetness, ladled generously over steamed or grilled all-beef hot dogs tucked into soft buns and finished with mustard and chopped onions for a true Windy City street-food vibe; it’s thicker than a typical chili so it clings to the dogs and can be made a day ahead for deeper flavor.

• 1 lb ground beef (85% lean)
• 1/2 lb ground pork (optional, for richer flavor)
• 1 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp allspice
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 8 hot dog buns
• 8 all-beef hot dogs
• Yellow mustard and finely chopped raw onions, for serving

Heat oil in a large skillet over medium-high heat and brown the ground beef and pork, breaking it up until no pink remains, then add the onion and cook until softened.

Stir in garlic, chili powder, cumin, smoked paprika and allspice and cook 1 minute to bloom the spices, add tomato paste and brown briefly, then stir in tomato sauce, brown sugar, Worcestershire and beef broth, bring to a simmer, reduce heat to low and cook uncovered 20–25 minutes until thickened, taste and adjust salt and pepper.

Grill or steam hot dogs and toast buns, place each dog in a bun, spoon a generous ladle of thick chili over the top, finish with a drizzle of yellow mustard and a sprinkle of chopped raw onion before serving.

Tip: For best texture let the chili cool and refrigerate overnight so the fat firms and flavors meld, then skim excess fat and gently reheat before assembling the hot dogs.

Missouri Bacon and Beer Chili

Missouri Bacon and Beer Chili is a robust, slightly sweet and smoky chili that highlights plenty of crisped bacon, caramelized aromatics, and a splash of amber beer for depth; it’s thickened with a touch of masa or cornmeal and balanced with brown sugar and molasses for the Midwest palate, making it ideal for game day or a chilly evening when you want something comforting with a bit of country flair.

• 1 lb bacon, cut into 1/2-inch pieces
• 1 lb ground beef (80/20)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup amber beer (or lager)
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp molasses (optional)
• 1 tbsp masa harina or fine cornmeal (for thickening)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 (15 oz) can kidney beans, drained and rinsed (optional)
• Chopped green onions and shredded cheddar for serving

Cook the bacon in a large Dutch oven over medium heat until crisp, remove with a slotted spoon leaving 2 tablespoons of bacon fat, brown the ground beef in the fat breaking it up, add onion and bell pepper and cook until softened, stir in garlic, chili powder, cumin, smoked paprika and cayenne and cook 1 minute, add tomato paste and brown slightly, then deglaze with beer scraping up browned bits and add diced tomatoes, tomato sauce, beef broth, Worcestershire, brown sugar and molasses, bring to a simmer, reduce heat and cook uncovered 30–40 minutes until thickened, stir in masa mixed with a little water to thicken, fold in beans if using and cooked bacon, adjust salt and pepper to taste.

Tip: For best flavor brown the bacon and beef well and simmer slowly to meld the beer and molasses flavors; if the chili gets too thick, thin with reserved beef broth or beer a little at a time while reheating.

Dakotas Bison and Black Bean Chili

Dakotas Bison and Black Bean Chili is a hearty, lean- and smoky-forward chili that showcases ground bison, black beans, roasted poblano or green chiles, and a mix of Midwestern and Plains-inspired spices; it’s thickened slightly with a bit of masa or crushed tortilla chips and brightened with lime and cilantro for balance, making it perfect for cold prairie nights or game-day cooking when you want something flavorful and a little lighter than classic beef chili.

• 1 lb ground bison
• 2 tbsp neutral oil (canola or avocado)
• 1 large yellow onion, diced
• 1-2 poblano or green chiles, roasted, peeled and chopped (or 1 green bell pepper)
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups beef or vegetable broth
• 1 tbsp Worcestershire sauce or soy sauce
• 1 tbsp masa harina or crushed tortilla chips (for thickening)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• Juice of 1 lime
• Chopped cilantro and sliced green onions for serving
• Shredded cheddar or Monterey Jack (optional)

Heat oil in a large Dutch oven over medium-high heat, add ground bison and cook, breaking up, until well browned and most moisture evaporates; push meat to the side, add onion and roasted poblano, cook until softened, stir in garlic, chili powder, cumin, smoked paprika and cayenne and cook 1 minute, add tomato paste and brown slightly then deglaze with a splash of broth scraping browned bits, add diced tomatoes, remaining broth, Worcestershire, black beans, bring to a simmer, reduce heat and gently simmer uncovered 25–30 minutes until flavors meld and chili thickens.

Whisk masa with a little cold water and stir in to thicken, simmer 5 more minutes, finish with lime juice and adjust salt and pepper, serve topped with cilantro, green onions and cheese if desired.

Tip: Because bison is leaner than beef, avoid overcooking it dry—browning well for flavor then simmering gently with enough liquid prevents dryness; if chili tastes flat, brightening with extra lime, a splash of apple cider vinegar or a pinch of sugar can help balance the flavors.

Great Lakes White Bean and Leek Chili

Great Lakes White Bean and Leek Chili is a creamy, subtly savory vegetarian chili that highlights tender white beans, sweet mild leeks, and a light broth flavored with thyme, bay, and a touch of smoked paprika for warmth; finished with lemon and parsley it’s a comforting, lake-coast–inspired bowl that’s lighter than tomato-heavy chilis and pairs well with crusty bread or a sharp cheddar.

• 2 tbsp olive oil
• 3 large leeks (white and light green parts), cleaned and sliced
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup milk or half-and-half (optional for creaminess)
• 1 tbsp lemon juice
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• Crusty bread or grated Parmesan for serving (optional)

Heat oil in a large pot over medium heat, add leeks and onion and cook gently until very soft and slightly caramelized, about 12–15 minutes.

Add garlic, smoked paprika and thyme and cook 1 minute; stir in beans, bay leaf and broth, bring to a simmer and cook uncovered 20 minutes.

Remove bay leaf and either mash some beans against the pot sides for a creamier texture or puree 1–2 cups in a blender and return.

Stir in milk if using and simmer 5 more minutes, finish with lemon juice, salt and pepper and stir in parsley before serving.

Tip: Clean leeks thoroughly between the layers to remove grit, sweat them slowly to develop sweetness, and adjust liquid/creaminess by reserving some pureed beans or adding milk so the chili isn’t too thin.

Heartland Slow-Cooker Chili With Brown Sugar

This Heartland Slow-Cooker Chili with Brown Sugar is a rich, slightly sweet, and deeply comforting chili that blends ground beef and hearty beans with molasses-like brown sugar, smoky spices, and a touch of tomato for balance; it’s designed for a set-and-forget slow-cook method that develops glossy, savory layers of flavor ideal for chilly evenings and potlucks.

• 2 lb ground beef (or half beef/half pork)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 2 tbsp brown sugar (packed)
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt (adjust)
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional, to taste)
• 2 tbsp vegetable oil (for browning, optional)
• Garnishes: shredded cheddar, sour cream, chopped green onions

If using oil, brown the ground beef in a skillet over medium-high heat with the onion until meat is no longer pink and onions are translucent, drain excess fat if desired, then transfer meat to the slow cooker and add garlic, bell pepper, diced tomatoes, tomato paste, beef broth, beans, chili powder, smoked paprika, cumin, brown sugar, Worcestershire, salt, pepper and cayenne, stir to combine and cook on LOW for 6–8 hours or HIGH for 3–4 hours until flavors meld and chili thickens, taste and adjust seasoning before serving with desired garnishes.

Tip: For best texture and depth, brown the meat and sauté onions first, add brown sugar sparingly then adjust near the end, and if chili is too thin, remove the lid for the last 30–60 minutes or mash a cup of beans to thicken.