The 33 Best Chili Recipes to Make All Year Long

There are thousands of ways to make chili. And, while purists might disagree and say that the true recipe is made with just a handful of very specific ingredients, our taste buds would argue that the best batches sometimes stray from tradition and include some surprising twists or alternate preparations (like your slow cooker, for example). No matter how you make this comfort food classic, we've got a recipe in this roundup that you're sure to love—from hearty bowls that can stand in as winter weeknight dinners to classic takes worth serving up on Game Day. One that everybody will love? This totally classic version. We use ground beef, kidney beans and the perfect blend of spices. Chances are, you have everything you need right in your pantry, too.

The name says it all: Ree's chili is a simple, perfect one-pot meal-in-a-hurry.

Easily made in less than 30 minutes, this Southwestern classic has smoke and heat from the chipotle pepper. If you’re going the meatless route, use soy crumbles instead of turkey and enjoy with cilantro, sour cream, tortilla chips or avocado!

This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.

This beefy beer- and chipotle-infused chili is ready in just 40 minutes — even though it tastes like it’s been simmering away all day long.

Now you can have a meaty and well-rounded chili with a slow-simmer taste cooked in less than half the time, thanks to your Instant Pot.

This green chicken chili is bright, zesty and loaded with tender chicken, tomatillos and green chiles for a fresh take on comfort food. It’s a lighter yet satisfying bowl that’s full of vibrant flavor.

This hearty pork and pumpkin chili brings a cozy twist to classic chili with tender pork, warm spices and a touch of sweetness from pumpkin. Perfect for a chilly night, it’s a comforting bowl full of flavor.

The secret to Sunny's chili is actually a mainstay in your fall baking repertoire: pumpkin pie spice! It adds deep, rich, autumnal flavors that pair perfectly with butternut squash.

Ree's secret to a super speedy bowl of chili? The pressure cooker! This filling meal is ready in under an hour and will feed a family of six.

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness or canned hominy for a chunkier and funkier chili.

Because it’s baked on a sheet pan, this easy chili is made in just a fraction of the time. Plus, who doesn’t love fresh-baked biscuits?

A multicooker gives this hearty chili that cooked-all-day flavor and texture in a fraction of the time. A generous amount of spices and a dab of canned chipotle chiles in adobo sauce deliver a balanced, smoky kick.

You can't beat the complex flavor of Guy's Southwestern-inspired chili that's filled with spices. A side of his double-fried french fries doesn’t hurt either.

Pack intense flavor into one spoonful with a variety of peppers. Bobby's stick-to-your-ribs chili is chock-full of spicy beef chunks and canned tomatoes (they're the most consistent to work with). Cool off your mouth with a scoop of Mexican crema and avocado topping.

This set-it-and-forget-it chili is key for busy weeknights. The sweet barbecue flavor is mild enough for kids to devour — and they’ll love the corn chips that go on top!

Ellie’s budget-friendly chili is low on fat but big on flavor. It makes eight hearty servings, too, which means it’s perfect for a larger family or anyone who knows the value of delicious leftovers.

This is a twist on Cincinnati "five-way" chili: spaghetti and chili, plus Cheddar cheese, onion and kidney beans.

Beef chuck and pork shoulder simmer until tender in a stock seasoned with garlic and chili powder. The chili tastes best if made a day ahead, refrigerated, then reheated.

Don’t throw away the seeds from the chile peppers when making this recipe — they add a nice heat to the meaty chili.

A touch of coffee adds depth to this simple but nuanced under-an-hour chili.

This recipe from Food Network Kitchen is light on the liquid ingredients, making every bowlful extra meaty. Perfect for parties and get-togethers, you can make this chili up to two days in advance.

Most vegetarian chilis are bulked up with beans, but this one has a head of cauliflower thrown in for a unique twist.

For an alternative to the typical beef, chicken or turkey, try Tyler’s recipe. It calls for ground venison, along with a sweet-and-spicy jalapeno cornbread for serving.

Zucchini can do no wrong, especially when it’s chopped and stirred into a vegetarian-friendly chili. Serve this easy recipe atop a cilantro-infused bed of rice for a fun take on chili night.

Masa harina (instant corn flour), salt and butter are all you need to make the plump dumplings that make this an extra-hearty dinner.

This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of Sriracha. The cool creamy yogurt and zesty lime are the perfect complement to its hearty heat.

If you're looking for alternatives to chicken or beef chili, this recipe is for you. It calls for turkey as well as Mexican chorizo, a savory, piquant sausage made of ground pork and chile peppers.

Bobby brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.

Chili in Cincinnati doesn't look like any other kind — it's served over spaghetti. The Greek restaurateurs who invented the dish in the 1920s seasoned it with the same spices they put in moussaka. No one knows how the chili ended up over pasta, but everyone in town knows how to order it: "two-way" (chili and spaghetti), "three-way" (plus cheese), "four-way" (plus chopped onion) or "five-way" (plus beans).

You can always count on Guy for big and bold flavors. Case in point? His fiery Texas chili, complete with five different chile peppers and a bottle of Mexican beer.

Ina's 5-star chili is packed with chunky chicken, peppers, tomatoes and basil.