50 Chilis

Try a classic recipe or a fun new twist!

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For Recipes 2 through 17, make "Classic Chili" to start.

2. Sloppy Joe Make Classic Chili, adding 2 teaspoons garlic powder with the spices. Replace 1 can tomatoes with 1 1/2 cups ketchup.

3. Nacho Cheese Make Classic Chili, omitting the bell pepper and oregano. Add one 2-ounce can sliced black olives (drained) to the finished chili. Microwave 8 ounces diced processed cheese (such as Velveeta) with 1/2 cup salsa until smooth. Top each serving with tortilla chips, the cheese sauce, shredded lettuce and sour cream.

4. Frito Pie Make Classic Chili, omitting the beans. Serve over corn chips and top with cheddar, white onions and jalapeños.

5. Bacon Cheeseburger Make Classic Chili, browning 6 ounces cubed double-smoked slab bacon in the vegetable oil before adding the onion; omit the bell pepper. Replace 1 can tomatoes with 1/2 cup ketchup and add 1 cup beef broth and 2 tablespoons each yellow mustard and Worcestershire sauce. Stir 1/2 cup chopped dill pickle slices into the finished chili. Top each serving with American cheese, shredded lettuce and more pickles, ketchup and mustard.

Chipotle Bacon (No. 6)

Chipotle Bacon (No. 6)

6. Chipotle Bacon Make Classic Chili, adding 4 chopped slices thick-cut bacon with the onion. Stir in 1 chopped chipotle chile in adobo with the tomato paste. Use 1 pound each ground beef and pork.

7. Chili Dog Make Classic Chili, adding 2 teaspoons each brown sugar and onion powder with the spices and 1/2 cup ketchup and 1/4 cup yellow mustard with the tomatoes. Stir in 6 chopped hot dogs during the last 5 minutes of cooking.

8. Spicy Three-Alarm Make Classic Chili, adding 1 chopped jalapeño (with seeds) with the onion. Add 1/4 teaspoon cayenne with the spices. Use canned diced tomatoes with chiles.

9. Spicy Chorizo Make Classic Chili, using ancho chile powder; add 2 teaspoons smoked paprika with the spices. Replace the beef with 1 pound each ground pork and fresh chorizo (casings removed; broken into small pieces).

10. Pepperoni Pizza Make Classic Chili, adding 2 ounces chopped pepperoni with the onion; use a green bell pepper. Add 1/2 teaspoon garlic powder with the spices. Use 1 1/2 pounds ground beef and 1/2 pound loose hot Italian sausage. Replace 1 can tomatoes with 1 cup pizza sauce. Top each serving with shredded mozzarella and basil.

11. Pork Meatball Mix 2 pounds ground pork with 2/3 cup heavy cream, 1/2 cup crushed corn chips, 1/4 cup grated parmesan, 2 beaten eggs and 2 teaspoons each garlic powder and kosher salt. Form into 1-inch balls; broil on a baking sheet until browned, 5 to 7 minutes. Make Classic Chili, omitting the beef. Add the meatballs to the finished chili and simmer 10 more minutes.

12. Cincinnati Make Classic Chili, adding 2 bay leaves, 2 tablespoons Worcestershire sauce, 2 teaspoons each cinnamon and unsweetened cocoa powder and 1/4 teaspoon allspice with the spices. Omit the beans. Replace the diced tomatoes with one 28-ounce can crushed tomatoes and one 8-ounce can tomato sauce. Serve over spaghetti and top with cheddar and white onions.

13. Chinese Pork Make Classic Chili, adding 3 ounces chopped Chinese sausage and 1 tablespoon each minced garlic, minced ginger and Sichuan peppercorns with the onion. Omit the oregano. Replace the beef with ground pork. Use black beans instead of kidney beans.

14. Classic Turkey Make Classic Chili, adding 2 chopped jalapeños with the onion. Replace the beef with ground turkey. Use pinto beans instead of kidney beans.

15. Cajun Turkey Make Classic Chili, replacing the onion with 1 bunch chopped scallions and 2 chopped celery stalks; use a green bell pepper. Add 2 teaspoons Cajun seasoning with the spices. Replace the beef with ground turkey. Stir in 8 ounces sliced andouille sausage with the beans.

Poblano-Corn Beef (No. 16)

Poblano-Corn Beef (No. 16)

16. Poblano-Corn Beef Make Classic Chili, replacing the bell pepper with 2 poblano chile peppers and using ancho chile powder. Use black beans instead of kidney beans. Stir in 2 cups frozen fire-roasted corn during the last 5 minutes of cooking.

17. Middle Eastern Lamb Make Classic Chili, adding the chopped stems of 1 small bunch cilantro with the onion and 1 tablespoon hot smoked paprika with the spices. Replace the beef with ground lamb and the kidney beans with canned chickpeas. Use canned diced fire-roasted tomatoes.

For numbers 19 through 29, make "White Chili" to start.

19. Chicken and Mushroom Make White Chili, adding 8 ounces sliced cremini mushrooms with the onion. Stir 1/2 cup chopped cilantro into the finished chili.

20. Creamy Chicken and Broccoli Make White Chili, stirring in 2 cups broccoli “rice” (8 ounces) and 1/2 cup half-and-half during the last 10 minutes of cooking. Remove from the heat and stir in 1 cup shredded cheddar.

21. Smoky Chicken with Ham Make White Chili, adding one 15-ounce can cherry tomatoes with the broth. Stir in 8 ounces diced smoked ham with the beans.

22. Thai Chicken Make White Chili, adding 1 tablespoon minced ginger with the onion and 3 tablespoons Thai red chile paste with the spices. Stir 1/2 cup torn basil and the juice of 1 lime into the finished chili.

Chicken Tomatillo (No. 23)

Chicken Tomatillo (No. 23)

23. Chicken Tomatillo Toss 1 pound tomatillos (husked and rinsed) with vegetable oil on a baking sheet; broil until charred, 6 to 8 minutes. Transfer to a blender and puree until smooth. Make White Chili, replacing the canned chiles with the tomatillo puree.

24. Chicken Paprikash Make White Chili, omitting the jalapeño. Add 2 tablespoons Hungarian paprika with the spices. Use only 1 cup water and replace the canned chiles with one 15-ounce can diced tomatoes. Stir 1/4 cup chopped dill and 2 tablespoons sour cream into the finished chili.

25. Succotash Make White Chili, adding 1 chopped red bell pepper and 2 chopped carrots with the onion. Use 3 cups water. Stir in 2 cups frozen corn and 1 1/2 cups frozen baby lima beans during the last 10 minutes of cooking. Stir 2 sliced scallions into the finished chili.

26. Vegetarian Hominy-Sweet Potato Make White Chili, omitting the chicken and adding 1 pound diced peeled sweet potatoes with the onion. Replace the chicken broth with vegetable broth. Add two 14-ounce cans white hominy (drained) and 1 cup frozen corn with the beans.

27. White Sweet Potato and Chorizo Make White Chili, replacing the chicken with loose fresh chorizo (casings removed; broken into small pieces) and the canned chiles with 1 pound cubed peeled white sweet potatoes.

28. Pork Verde Arrange 1 pound tomatillos (husked and rinsed), 14 Cubanelle peppers (stemmed and seeded) and 6 trimmed scallions on a baking sheet; broil until charred, 6 to 8 minutes. Transfer to a blender and puree until smooth. Make White Chili, replacing the chicken with 3 pounds cubed Boston pork butt and the canned chiles with the tomatillo puree. Omit the beans.

29. Seafood Make White Chili, omitting the chicken and adding 2 diced celery stalks, 2 bay leaves and 2 thyme sprigs with the onion. Add 1 pound each large shrimp (peeled and deveined) and skinless snapper (cut into 1 1/2-inch pieces) at the end and simmer until just cooked through and opaque, 4 to 5 minutes. Stir the juice of 1 lime into the finished chili.

For numbers 31 through 39, make "Texas-Style Chili" to start.

31. Instant Pot Make Texas-Style Chili, transferring the browned meat and vegetables to an Instant Pot. Use only 1 cup each water and beef broth. Cook on the high pressure setting, 30 minutes. Let stand 20 minutes, then manually release the remaining pressure. Uncover and simmer on the medium sauté setting until thickened, 15 to 20 minutes.

32. Mole Make Texas-Style Chili, replacing the New Mexico chiles with dried mulato chiles; add 3 tablespoons raisins to the blender. Replace the brown sugar with ½ disk chopped Mexican chocolate (1 1/2 ounces). Top each serving with sesame seeds, Mexican crema and cilantro.

Barbecue Brisket (No. 33)

Barbecue Brisket (No. 33)

33. Barbecue Brisket Make Texas-Style Chili, replacing the guajillo chiles with 3 dried ancho chiles and the beef with one whole 2 1/2-pound slab beef brisket. Add 1 teaspoon smoked paprika with the cumin. Once the brisket is tender, remove and skim off any fat from the liquid. Chop the brisket, return to the pot and simmer until thickened. Replace the vinegar with 1/4 cup barbecue sauce.

34. Moroccan Beef Make Texas-Style Chili, using 1 tablespoon cumin; add 2 cinnamon sticks and 1 tablespoon ras el hanout with the spices. Stir in 1/2 cup halved dried apricots during the last 15 minutes of cooking.

35. North African Lamb Make Texas-Style Chili, replacing the New Mexico chiles with dried ancho chiles and the ground cumin with cumin seeds. Replace the beef with lamb stew meat. Add 1 cup halved dried Mission figs and 1 star anise pod with the beef broth. Omit the tortilla and brown sugar.

36. Pork and Beans Make Texas-Style Chili, replacing the beef with 3 pounds bone-in country-style pork ribs and adding only 1 1/2 cups water. Simmer until the ribs are tender, about 1 1/2 hours, then remove the ribs; pull apart the meat (discard the bones) and return to the pot along with one 16-ounce can baked beans. Simmer to thicken.

37. Venison Make Texas-Style Chili, replacing the beef with venison stew meat. Add 1 cup dry red wine and 1 teaspoon finely crushed juniper berries after the cumin and simmer until reduced by half before adding the remaining liquids. Use balsamic vinegar instead of cider vinegar.

38. Korean Pork Make Texas-Style Chili, omitting the pasilla chiles. Replace the beef with cubed Boston pork butt and the beef broth with chicken broth. Omit the tortilla and use only 1 tablespoon brown sugar. Once the pork is tender, stir in 1 cup chopped kimchi plus 2 tablespoons brine, 1 tablespoon Korean chili paste and 1/2 teaspoon toasted sesame oil. Uncover and continue simmering, 15 minutes. Omit the vinegar.

39. Pulled Turkey Make Texas-Style Chili, replacing the pasilla chiles with 3 dried chipotle chiles; add 1 tablespoon unsweetened cocoa to the blender. Replace the beef with 3 pounds skin-on, bone-in turkey thighs. Replace the beef broth with chicken broth. Simmer until the turkey is very tender, about 2 hours, then remove to a cutting board and remove the meat from the bones. Pull apart the meat (discard the skin and bones) and return to the pot along with one 15-ounce can black beans (drained). Simmer to thicken.

For numbers 41 to 50, make "Vegetarian Chili" to start.

41. Garden White Bean Make Vegetarian Chili, adding 2 chopped zucchini and 3 thyme sprigs with the spices; omit the cinnamon. Replace the lager with tomato juice and the black and pink beans with 2 cans cannellini beans.

42. Parsnip and Chard Chop 1 large bunch Swiss chard (stems and leaves separated). Make Vegetarian Chili, replacing the carrots with 1 pound chopped parsnips; add the chard stems. Replace the lager with stout. Stir in the chard leaves with the cilantro.

43. Spicy Pumpkin Make Vegetarian Chili, adding 1/8 teaspoon allspice with the spices. Replace the tomatoes with two 14-ounce cans diced fire-roasted tomatoes. Add 2 Scotch Bonnet chiles (pricked with a knife), 2 bay leaves and 3 cups cubed peeled pumpkin or butternut squash with the tomatoes. Use canned pigeon peas instead of pink beans.

44. Black-Eyed Pea Make Vegetarian Chili, replacing the carrots with celery stalks; use a red bell pepper. Add 1 1/2 teaspoons smoked paprika with the spices; omit the cinnamon. Replace the black and pink beans with 2 cans black-eyed peas. Stir in 2 cups frozen chopped collard greens and 2 tablespoons chopped pickled jalapeños during the last 10 minutes of cooking. Omit the cilantro.

45. Bean-Lentil Make Vegetarian Chili, replacing the cinnamon with 1 teaspoon allspice. Use 4 cups water. Add 1 can chickpeas (drained and rinsed) and 1/4 cup each dried brown lentils and yellow split peas with the black beans; use white beans instead of pink beans. Add more water as needed as the chili simmers.

46. Turmeric Lentil Make Vegetarian Chili, using only 2 tablespoons chili powder; add 2 tablespoons minced peeled turmeric and 1 tablespoon Madras curry powder with the spices. Use 4 cups water. Replace the tomatoes with one 15-ounce can cherry tomatoes. Replace the black and pink beans with 1 cup dried brown lentils.

Squash and Kale (No. 47)

Squash and Kale (No. 47)

47. Squash and Kale Make Vegetarian Chili, adding 2 cups cubed acorn squash with the onion. Replace the lager with stout. Stir in 4 cups packed shredded kale leaves with the cilantro until wilted.

48. Bloody Mary Make Vegetarian Chili, adding 2 sliced celery stalks with the carrots. Replace the cinnamon with celery salt and the lager with 1/4 cup vodka. Use only 1 1/2 cups water and add 1 cup tomato juice. Replace the black and pink beans with 2 cans cannellini beans. Stir in 1/4 cup horseradish with the cilantro.

49. Vegetable Chili Pie Make Vegetarian Chili and transfer 8 cups to a 3-quart baking dish. Mix 2 cups flour, 1 cup shredded sharp cheddar, 2 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/4 teaspoon baking soda and 1 cup each buttermilk and heavy cream until combined. Scoop 1/4 cupfuls of the dough over the chili. Bake at 400 degrees F until browned, 35 to 40 minutes.

50. Chili–Stuffed Peppers Make Vegetarian Chili; transfer 3 cups to a large bowl and stir in 1 cup frozen brown rice. Divide among 4 hollowed-out bell peppers and arrange in a baking dish; add 2 tablespoons water to the dish. Cover and bake at 400 degrees F until the peppers are tender, about 1 hour. Top with 1 cup shredded pepper jack and bake until melted, 5 more minutes.

Photographs by Ryan Dausch

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