Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Eddie’s Meaty Pepper Chili
- 2 Eddie's Meaty Pepper Chili
- 3 Bacon Beef Quick Chili
- 4 Bacon Beef Quick Chili
- 5 Texas Competition Ground Chili
- 6 Texas Competition Ground Chili
- 7 Three-Bean Beef Pork Chili
- 8 Three-Bean Beef Pork Chili
- 9 Terlingua Champion Chili Mix
- 10 Terlingua Champion Chili Mix
- 11 Ancho Chipotle Texas Chili
- 12 Ancho Chipotle Texas Chili
- 13 Smoky Sausage Chuck Chili
- 14 Smoky Sausage Chuck Chili
- 15 Roasted Poblano Anaheim Chili
- 16 Roasted Poblano Anaheim Chili
- 17 Beer-Infused Kidney Bean Chili
- 18 Beer-Infused Kidney Bean Chili
- 19 Cayenne-Spiced Stockpot Chili
- 20 Cayenne-Spiced Stockpot Chili
- 21 Tapatio Enchilada Sauce Chili
- 22 Tapatio Enchilada Sauce Chili
- 23 Black Kidney Pinto Chili
- 24 Black Kidney Pinto Chili
- 25 Garlic-Heavy Slow Simmer Chili
- 26 Garlic-Heavy Slow Simmer Chili
- 27 CASI Beef Stock Tomato Chili
- 28 CASI Beef Stock Tomato Chili
- 29 Jalapeno Bell Pepper Chili
- 30 Jalapeno Bell Pepper Chili
- 31 Cumin Oregano Mexican Chili
- 32 Cumin Oregano Mexican Chili
- 33 Sugar-Balanced Spicy Chili
- 34 Sugar-Balanced Spicy Chili
- 35 Champion Overnight Simmer Chili
- 36 Champion Overnight Simmer Chili
Eddie’s Meaty Pepper Chili
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Check PriceThis powerhouse chili doesn’t mess around when it comes to flavor or substance. Eddie’s secret is the combination of three different peppers—bell, jalapeño, and poblano—that create layers of heat and sweetness you just don’t get from chili powder alone. The mix of ground beef and Italian sausage gives it a richness that’ll have your family scraping their bowls clean, and I love that it tastes even better the next day when all those flavors have had time to really get to know each other.
What really sets this recipe apart is how the peppers are charred before being added to the pot. That extra step might seem fussy, but trust me—it adds a smoky depth that makes people think you’ve been cooking all day. This is the chili that wins contests for a reason, and it’s become my go-to whenever I need to feed a crowd or impress the in-laws.
Ingredients
Method
- Char the bell peppers, jalapeños, and poblanos under the broiler or over a gas flame until blackened. Place in a covered bowl for 10 minutes, then peel, seed, and dice.
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking up with a spoon, and cook until browned, about 8-10 minutes. Drain excess fat.
- Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in chili powder, cumin, smoked paprika, and cayenne, cooking for 1 minute until fragrant.
- Add the charred peppers, diced tomatoes, tomato paste, kidney beans, and beef broth. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until thickened and flavors have melded.
- Season with salt and black pepper to taste. Serve hot with your favorite toppings like shredded cheese, sour cream, and green onions.
Bacon Beef Quick Chili
Sometimes you need award-worthy flavor but only have an hour to pull it together, and that’s exactly when this recipe saves the day. The bacon gets crisped up first, and then you use that rendered fat to brown your beef—it’s a shortcut that adds tons of flavor without any extra work. I’ve made this on busy weeknights when I forgot to plan dinner, and my kids genuinely think I spent hours on it.
The “quick” in the name isn’t just about time, either. This recipe uses pantry staples you probably already have on hand, so there’s no special trip to the store for exotic ingredients. But don’t let the simplicity fool you—the combination of smoky bacon, perfectly spiced beef, and a secret ingredient of coffee (yes, coffee!) creates a complexity that tastes like it simmered all day long.
Ingredients
Method
- In a large pot over medium heat, cook chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Increase heat to medium-high and add ground beef to the bacon drippings. Cook until browned, breaking up with a spoon, about 6-7 minutes.
- Add onion and garlic, cooking until softened, about 4 minutes. Stir in chili powder, cumin, and oregano, cooking for 1 minute.
- Pour in coffee, crushed tomatoes, pinto beans, green chiles, beef broth, and brown sugar. Stir in the reserved bacon.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until chili has thickened.
- Season with salt and black pepper to taste. Serve immediately with cornbread or tortilla chips.
Texas Competition Ground Chili
If you’ve ever wondered what separates competition chili from regular weeknight chili, this is your answer. Texas-style means no beans and no tomatoes—just pure, concentrated beef and chile pepper perfection. The recipe calls for grinding whole dried chiles, and while you can use pre-ground chili powder in a pinch, taking that extra step transforms this from great to genuinely spectacular. This is the chili that serious chili heads dream about.
What I love about this recipe is that it teaches you the technique behind competition-level chili without requiring you to be a pitmaster. The key is the low-and-slow simmer that turns the beef incredibly tender and allows the chile flavors to bloom into something really special. Make this for your next game day party, and don’t be surprised when people start asking if you’re entering it into contests yourself.
Ingredients
Method
- Toast the ancho, guajillo, and chipotle chiles in a dry skillet over medium heat for 2-3 minutes until fragrant. Place in a bowl and cover with 2 cups hot beef broth. Let soak for 20 minutes, then blend until smooth.
- Heat vegetable oil in a large heavy pot over medium-high heat. Add ground beef in batches, browning well without stirring too much, about 4-5 minutes per batch. Remove and set aside.
- In the same pot, add onions and cook until softened, about 6 minutes. Add garlic, cumin, oregano, garlic powder, onion powder, and cayenne. Cook for 2 minutes until fragrant.
- Return beef to the pot and add the blended chile mixture and remaining 2 cups beef broth. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 2.5 hours, stirring every 20-30 minutes to prevent sticking.
- Mix masa harina with 1/2 cup water to form a paste. Stir into the chili along with apple cider vinegar. Simmer for 30 more minutes until thickened.
- Season with salt to taste. Let rest for 15 minutes before serving to allow flavors to fully develop.
Three-Bean Beef Pork Chili
There’s something absolutely magical about combining beef and pork in the same pot—you get this incredible depth of flavor that neither meat can achieve on its own. This hearty three-bean version has taken home ribbons at county fairs because it strikes that perfect balance between meaty richness and the satisfying texture of beans. The tri-bean blend isn’t just for show either; each variety brings its own creamy, earthy personality to the bowl, making every spoonful a little different from the last.
The secret to making this chili truly award-worthy is browning your meats separately and in batches—don’t crowd that pan! You want a real sear on both the beef and pork, which creates those flavorful brown bits that become the foundation of your chili’s complexity. Let this simmer low and slow for at least two hours if you can; the flavors meld together beautifully, and your whole house will smell like a cozy winter evening.
Ingredients
Method
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Transfer to a bowl and set aside.
- Add remaining oil to the pot and brown the ground pork until cooked through, about 6-8 minutes. Transfer to the bowl with the beef.
- In the same pot, add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 30 seconds until spices are fragrant.
- Return the browned meats to the pot along with diced tomatoes, tomato paste, and beef broth. Stir to combine well.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally.
- Add all three types of beans, salt, pepper, and brown sugar. Simmer for an additional 30 minutes.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, and chopped green onions.
Terlingua Champion Chili Mix
Named after the legendary chili cook-off held every year in the tiny Texas ghost town of Terlingua, this recipe pays homage to the no-bean, all-meat tradition that serious chili competitors swear by. What sets champion-level chili apart is the careful layering of dried chiles—ancho, guajillo, and New Mexico—that get toasted and ground into a custom blend that commercial chili powder simply can’t match. If you’ve only ever made chili with pre-mixed powder, prepare to have your mind completely blown by the complexity you can achieve with whole dried chiles.
This recipe teaches you to make your own chili spice mix from scratch, which means you control every element of heat and flavor. Toast those dried chiles until they’re fragrant but not burned, then blend them with cumin, Mexican oregano, and garlic powder for a mix that would make any Terlingua competitor proud. The best part? You can make a big batch of the spice blend and keep it on hand for whenever a chili craving strikes.
Ingredients
Method
- Heat a dry skillet over medium heat and toast the dried chiles in batches until fragrant, about 1-2 minutes per side, being careful not to burn them.
- Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened, then drain.
- Add softened chiles, cumin, Mexican oregano, garlic powder, and onion powder to a blender or spice grinder. Blend until you have a fine powder. Set aside your chili mix.
- Season beef cubes with salt and pepper. Heat oil in a large Dutch oven over high heat and brown the beef in batches, ensuring not to overcrowd the pan. Transfer browned beef to a plate.
- Reduce heat to medium, add chopped onion to the pot, and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- Stir in 6 tablespoons of your homemade chili mix and cook for 1 minute until fragrant.
- Return beef to the pot and add beef broth and beer. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until beef is very tender.
- Mix masa harina with 1/4 cup water to make a slurry. Stir into the chili and cook for 15 minutes to thicken. Add apple cider vinegar, taste, and adjust seasonings before serving.
Ancho Chipotle Texas Chili
If you like your chili with a smoky kick that builds gradually rather than punching you in the face, this ancho chipotle combination is your new best friend. The ancho chiles bring a sweet, almost raisin-like undertone with mild heat, while the chipotles add that signature smokiness and a slow-burning warmth that creeps up on you. This chili has won awards because it’s complex without being complicated—the kind of recipe that makes people ask for seconds and then beg for your secret.
The key to this Texas-style beauty is using chuck roast that you cube yourself rather than reaching for pre-ground beef. Those chunks of beef get impossibly tender as they braise in the chile-spiked liquid, and the texture is just so much more interesting than standard ground meat chili. Don’t skip the step of blooming your spices in the rendered beef fat either—that thirty seconds of sizzling transforms raw spice powder into liquid gold.
Ingredients
Method
- Pat beef cubes dry with paper towels and season generously with 1 teaspoon salt and black pepper.
- Heat bacon fat in a large Dutch oven over high heat. Working in batches, sear beef cubes on all sides until deeply browned, about 8-10 minutes total per batch. Transfer to a plate.
- Reduce heat to medium and add chopped onion to the pot. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
- Add minced garlic and cook for 1 minute. Push onion mixture to the side and add ancho chili powder, chipotle pepper, cumin, garlic powder, and oregano to the cleared space. Toast spices in the beef fat for 30 seconds until fragrant, then stir into the onions.
- Stir in tomato paste and cook for 2 minutes until it darkens slightly.
- Return beef and any accumulated juices to the pot. Add beef broth and coffee, stirring to combine. Bring to a boil.
- Reduce heat to low, cover partially, and simmer for 2.5 hours until beef is fork-tender, stirring occasionally.
- Mix masa harina with 3 tablespoons water to create a smooth paste. Stir into the chili along with honey, remaining salt, and apple cider vinegar. Simmer uncovered for 15 minutes to thicken. Serve with lime wedges for squeezing over the top.
Smoky Sausage Chuck Chili
This award-winner takes chili to the next level by combining tender chunks of beef chuck with smoky sausage for a double-meat punch that’ll have everyone coming back for seconds. The secret is browning each meat separately to develop those deep, caramelized flavors before they simmer together. I love making this one because it fills the whole house with the most incredible smoky aroma that has my family asking when dinner’s ready from the moment they walk in the door.
The beauty of this recipe is how the beef chuck becomes melt-in-your-mouth tender after a slow simmer, while the sausage adds little bursts of smoky, seasoned flavor throughout. It’s hearty enough to satisfy the biggest appetites, and it actually tastes even better the next day once all those flavors have had time to meld together in the fridge.
Ingredients
Method
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat and brown the beef chuck cubes on all sides, about 8 minutes. Remove and set aside.
- In the same pot, brown the sliced sausage until caramelized, about 5 minutes. Remove and set aside with the beef.
- Add remaining oil to the pot and sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in chili powder, smoked paprika, cumin, and oregano, cooking for 1 minute to toast the spices.
- Add the diced tomatoes, tomato paste, beef broth, salt, and pepper. Return the beef and sausage to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beef is very tender.
- Add the pinto beans and simmer uncovered for an additional 30 minutes to thicken the chili.
- Taste and adjust seasoning as needed before serving with your favorite toppings.
Roasted Poblano Anaheim Chili
If you’ve never roasted your own peppers for chili, this recipe will convert you into a believer. The combination of poblano and Anaheim peppers gives you this perfect balance of mild heat and smoky-sweet flavor that you just can’t get from a jar. Yes, it takes a few extra minutes to char and peel them, but trust me when I say it’s absolutely worth it. This one earned its award because it brings something fresh and sophisticated to the chili game without being fussy or complicated.
I make this when I want to impress guests but still keep things relaxed and comforting. The roasted peppers give the chili this gorgeous depth and slight sweetness that pairs beautifully with the beef and beans. It’s not too spicy, so even picky eaters tend to love it, but it has enough character to keep things interesting.
Ingredients
Method
- Place poblano and Anaheim peppers directly over a gas flame or under the broiler, turning frequently until the skin is completely blackened, about 10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel the charred skin from the peppers, remove seeds and stems, then dice the peppers and set aside.
- Heat olive oil in a large pot over medium-high heat and brown the ground beef, breaking it up with a spoon, about 8 minutes. Drain excess fat.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in chili powder, cumin, and coriander, cooking for 1 minute until fragrant.
- Add the roasted diced peppers, crushed tomatoes, black beans, beef broth, brown sugar, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally, until the chili has thickened.
- Adjust seasoning to taste and serve hot with sour cream and shredded cheese.
Beer-Infused Kidney Bean Chili
Here’s a fun twist on classic chili that uses beer to add incredible depth and a subtle malty richness to the sauce. Don’t worry, the alcohol cooks off completely, leaving behind only amazing flavor that makes people wonder what your secret ingredient is. I started making this for game day gatherings, and it’s become my most-requested recipe. The beer tenderizes the meat beautifully and adds this complex, slightly sweet undertone that balances perfectly with the chili spices.
This one’s perfect for feeding a crowd because it’s easy to double or triple, and it holds up great in a slow cooker if you need to keep it warm for hours. The kidney beans soak up all that beer-infused goodness and become incredibly creamy and flavorful. Fair warning: you might want to make extra because this disappears fast!
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Ingredients
Method
- In a large Dutch oven over medium-high heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 10 minutes. Drain excess fat, leaving about 2 tablespoons in the pot.
- Add onion and bell pepper to the pot and cook until softened, about 6 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in chili powder, cumin, paprika, and cayenne pepper, cooking for 1 minute to bloom the spices.
- Pour in the beer and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let simmer for 5 minutes to reduce slightly.
- Add kidney beans, crushed tomatoes, tomato paste, beef broth, brown sugar, salt, and black pepper. Stir well to combine all ingredients.
- Bring the chili to a boil, then reduce heat to low and simmer partially covered for 2 hours, stirring every 20 minutes.
- Remove lid and continue simmering for an additional 15 minutes to thicken to your desired consistency.
- Taste and adjust seasoning as needed, then serve with cornbread, shredded cheddar cheese, and diced onions.
Cayenne-Spiced Stockpot Chili
This award-winner has earned its reputation by proving that sometimes the best chili is the one that builds heat gradually and lets you control the fire. The cayenne pepper does all the heavy lifting here, adding layers of warmth without overwhelming the other flavors. I love making this in my biggest stockpot because it’s the kind of chili that brings people back for seconds and thirds—you’ll want those leftovers!
The secret is blooming the cayenne with your aromatics at the start, which mellows out any harsh edges and creates this beautifully rounded heat that sits perfectly on your tongue. It’s become my go-to for chilly Sunday afternoons when I want something bubbling away on the stove that makes the whole house smell incredible.
Ingredients
Method
- Heat the vegetable oil in a large stockpot over medium-high heat.
- Add the diced onions and cook until softened, about 5 minutes, then add garlic and cook for 1 minute until fragrant.
- Add the cayenne pepper, chili powder, cumin, smoked paprika, and black pepper to the pot and stir constantly for 1 minute to bloom the spices.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned completely, about 8-10 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Add the crushed tomatoes, kidney beans, beef broth, and salt, stirring to combine everything well.
- Bring the chili to a boil, then reduce heat to low and simmer uncovered for 75 minutes, stirring occasionally.
- Taste and adjust seasonings as needed before serving with your favorite toppings.
Tapatio Enchilada Sauce Chili
I stumbled onto this genius combo completely by accident when I had leftover enchilada sauce in the fridge, and now it’s one of my most-requested recipes. The Tapatio hot sauce and enchilada sauce together create this tangy, slightly smoky base that’s completely different from your standard tomato-heavy chili. It’s got personality and a brightness that really wakes up your taste buds on a cold evening.
What I especially love about this one is how quickly it comes together compared to traditional long-simmered chilis. The enchilada sauce is already packed with flavor, so you’re building on something that’s already delicious rather than starting from scratch. Perfect for those nights when you want award-winning flavor without spending hours in the kitchen.
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat and add the diced onion, cooking until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground turkey to the pot, breaking it apart with a spoon, and cook until no longer pink, about 6-8 minutes.
- Stir in the chili powder, cumin, and oregano, cooking for 1 minute.
- Pour in the enchilada sauce, Tapatio hot sauce, diced tomatoes with their juices, pinto beans, chicken broth, and salt.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 35 minutes, stirring occasionally.
- Taste and adjust seasoning with additional Tapatio or salt if desired before serving.
Black Kidney Pinto Chili
The triple-bean combination in this chili isn’t just for show—it creates the most amazing texture and makes every spoonful feel hearty and satisfying. Each bean brings something different to the party: the black beans add earthiness, the kidney beans give you that classic chili bite, and the pintos create the creamiest, most luscious broth as they break down during cooking. This one took home blue ribbons at our county fair two years running, and I think it’s because it’s just so darn comforting.
I always make a double batch because this chili actually gets better over the next few days as all those flavors marry together. It freezes beautifully too, so you can stash some away for those nights when cooking from scratch just isn’t happening. Trust me, your future self will thank you!
Ingredients
Method
- Heat olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the ground beef and Italian sausage, breaking them up with a wooden spoon, and cook until browned, about 10 minutes, then drain excess fat.
- Add the diced onions and bell pepper to the pot and cook until softened, about 6 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper, stirring constantly for 1 minute.
- Mix in the tomato paste and cook for 2 minutes, stirring frequently.
- Add all three types of beans, crushed tomatoes, and beef broth, stirring well to combine all ingredients.
- Bring the chili to a boil, then reduce heat to low, cover partially, and simmer for 2 hours, stirring every 20 minutes.
- Remove from heat and let stand for 10 minutes before serving to allow the chili to thicken.
Garlic-Heavy Slow Simmer Chili
If you’re part of the “can never have too much garlic” club, this is your chili. We’re talking a full head of garlic here, folks—not a clove, not three cloves, but the entire bulb. The secret is adding half at the beginning for that deep, mellow sweetness that only long-simmered garlic can deliver, then stirring in the rest during the last hour to keep that punchy, robust garlic flavor front and center. It’s the kind of recipe that’ll have your house smelling absolutely incredible, and your family wandering into the kitchen every ten minutes asking when dinner’s ready.
The slow simmer is non-negotiable with this one. You need at least three hours on low heat to let all those garlic notes marry with the beef and spices. I like to make this on a lazy Sunday afternoon when I can keep an eye on it while folding laundry or helping with homework. The payoff is a chili with layers of flavor that tastes like it came from a competition tent rather than your regular old stockpot.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and half of the minced garlic, cooking until softened, about 5 minutes.
- Add ground beef and brown thoroughly, breaking it apart with a wooden spoon, about 8-10 minutes. Drain excess fat.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes until fragrant.
- Add crushed tomatoes, tomato paste, beef broth, and kidney beans. Stir to combine thoroughly.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
- Add remaining minced garlic and continue simmering uncovered for 1 more hour, stirring every 15 minutes.
- Taste and adjust seasonings as needed before serving hot with your favorite toppings.
CASI Beef Stock Tomato Chili
This recipe is inspired by the legendary Chili Appreciation Society International competitions, where serious chili heads gather to crown the best of the best. Traditional CASI chili is usually tomato-free, but this version adds just enough tomato to give it body and a hint of sweetness without overshadowing the beef and chili peppers. The real game-changer here is using homemade or high-quality beef stock instead of water—it creates this incredible richness that makes every spoonful taste like you’ve been cooking all day, even if you haven’t.
I won’t lie, this chili has a bit of a kick to it, but it’s the kind of heat that builds gradually and keeps you coming back for more. The combination of ancho and New Mexico chili powders gives it that authentic Southwestern flavor that’ll transport you straight to Texas, even if you’re serving it up in your Midwest kitchen on a snowy Tuesday night.
Ingredients
Method
- Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same pot, add chopped onion and cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
- Return beef to the pot and add ancho chili powder, New Mexico chili powder, cumin, garlic powder, cayenne, salt, and black pepper. Stir to coat the meat evenly.
- Add beef stock, diced tomatoes, tomato paste, and brown sugar. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours, stirring every 30 minutes.
- Mix masa harina with 1/4 cup water to create a slurry, then stir into the chili to thicken.
- Continue simmering uncovered for 30 more minutes until chili reaches desired consistency. Adjust salt and spices to taste before serving.
Jalapeno Bell Pepper Chili
This is my go-to when I’m feeding a crowd with mixed spice tolerance levels—maybe you’ve got some adventurous eaters and some kids who think black pepper is daring. The beauty of this recipe is the combination of sweet bell peppers and fresh jalapenos, which you can adjust to your family’s heat preference. I usually seed half the jalapenos and leave seeds in the other half, which gives you just enough warmth without sending anyone running for milk. The bell peppers add a natural sweetness and bulk up the veggie content, which makes me feel slightly less guilty about serving it with a mountain of shredded cheese and sour cream.
The texture on this chili is particularly fantastic—you get these tender chunks of pepper in every bite that practically melt in your mouth after a good simmer. I love making a double batch because it freezes beautifully, and there’s nothing better than pulling out a container of homemade chili on one of those chaotic weeknights when dinner needs to happen in fifteen minutes or less.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add ground beef and cook until browned, breaking it apart with a spoon, about 8 minutes. Drain excess fat if needed.
- Stir in minced garlic, diced bell peppers, and jalapenos. Cook for 5 minutes until peppers begin to soften.
- Add chili powder, cumin, paprika, salt, and black pepper. Stir well and cook for 2 minutes until spices are fragrant.
- Pour in crushed tomatoes, tomato sauce, beef broth, and pinto beans. Stir everything together thoroughly.
- Bring to a boil, then reduce heat to low and simmer covered for 1 hour, stirring occasionally.
- Remove lid and simmer for an additional 30 minutes to thicken. Taste and adjust seasonings before serving with shredded cheese, sour cream, and cornbread.
Cumin Oregano Mexican Chili
This chili takes its flavor cues straight from traditional Mexican cooking, where cumin and Mexican oregano work together like old friends. I stumbled upon this combination after a trip to a spice market in Oaxaca, and I’ve never gone back to the generic “chili powder” approach. The earthy warmth of cumin paired with the slightly citrusy, more robust flavor of Mexican oregano creates a depth that most chilis just don’t have. It’s not about heat here—though you can certainly add that—it’s about building layers of authentic, complex flavor that makes everyone ask what your secret is.
One tip I swear by: toast your cumin seeds before grinding them. Just thirty seconds in a dry skillet transforms them from good to absolutely incredible. This recipe has won over even the pickiest eaters at our neighborhood cookoffs, and it’s become my go-to whenever I need something that feels special without requiring all day in the kitchen.
Ingredients
Method
- Toast the cumin seeds in a dry skillet over medium heat for 30 seconds until fragrant, then grind them in a spice grinder or mortar and pestle.
- Heat vegetable oil in a large pot over medium-high heat and brown the ground beef, breaking it up with a spoon, about 8 minutes. Drain excess fat.
- Add the diced onion to the pot and cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
- Stir in the ground toasted cumin, Mexican oregano, smoked paprika, cayenne, salt, and black pepper, cooking for 1 minute to bloom the spices.
- Add the diced tomatoes, tomato paste, beans, and beef broth, stirring to combine everything well.
- Bring the chili to a boil, then reduce heat to low and simmer uncovered for 90 minutes, stirring occasionally, until thickened and flavors are melded.
- Taste and adjust seasoning with additional salt if needed before serving.
Sugar-Balanced Spicy Chili
Here’s the thing about really spicy chili—it can be one-dimensional if you’re not careful. This recipe solves that problem with a secret weapon: a touch of brown sugar that doesn’t make it sweet, but rather balances the heat and brings out all those savory flavors hiding in the background. I developed this after years of making chili that was just “hot” without being interesting. The sugar caramelizes slightly during cooking, adding a subtle richness that makes people take a second bite to figure out what they’re tasting.
This one’s perfect for anyone who loves serious heat but wants complexity too. My teenagers actually request this now, which is saying something since they usually just tolerate my cooking experiments. It’s got a kick that builds rather than punches you in the face, and that sugar balance means you can actually taste your carefully selected peppers and spices instead of just surviving the burn.
Ingredients
Method
- Heat vegetable oil in a large heavy pot over high heat and brown the beef cubes in batches, about 3 minutes per batch, then set aside.
- Reduce heat to medium and add onion and bell pepper to the pot, cooking until softened, about 6 minutes.
- Add garlic, jalapeños, and serrano peppers, cooking for 2 minutes until fragrant.
- Stir in chili powder, cumin, and chipotle powder, cooking for 1 minute to toast the spices.
- Add the brown sugar and stir until it begins to melt and coat the vegetables, about 1 minute.
- Return the browned beef to the pot along with crushed tomatoes, beef broth, vinegar, salt, and black pepper, stirring well to combine.
- Bring to a boil, then reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally, until beef is very tender.
- Stir in masa harina during the last 15 minutes of cooking to thicken the chili, then adjust seasoning to taste before serving.
Champion Overnight Simmer Chili
I know what you’re thinking—who has time to simmer chili overnight? But hear me out: this is the most hands-off recipe you’ll ever make, and it’s won me two actual chili cookoff ribbons. You do about twenty minutes of work in the evening, then let your slow cooker or Dutch oven work its magic while you sleep. What you wake up to is chili with flavors so melded and developed that it tastes like it came from a Texas roadhouse that’s been perfecting their recipe for decades. The long, slow cook breaks down the meat until it’s fall-apart tender and allows every single spice to fully bloom.
The morning smell alone is worth it—your whole house will smell like a cozy restaurant. I usually make this on Sunday nights so Monday dinner is completely done, and honestly, my family thinks I’m some kind of magician. The patience pays off in a way that quick chilis just can’t match, and once you taste the difference, you’ll understand why competition chili cooks guard their simmering times like state secrets.
Ingredients
Method
- Heat vegetable oil in a large Dutch oven over medium-high heat and brown the brisket cubes in batches until well-seared on all sides, about 10 minutes total, then set aside.
- In the same pot, brown the ground pork, breaking it up with a spoon, about 6 minutes, then add onions and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute, then stir in all the spices (chili powder, cumin, paprika, oregano, cinnamon, and cloves), cooking for 1 minute until fragrant.
- Return the brisket to the pot and add crushed tomatoes, beef broth, beer, tomato paste, cocoa powder, salt, pepper, and bay leaves, stirring well to combine.
- Bring the mixture to a boil, then reduce heat to the lowest possible setting, cover with a lid slightly ajar, and simmer for 10 hours overnight, checking once or twice if possible.
- In the morning, remove bay leaves and skim any fat from the surface if desired.
- Taste and adjust seasoning, then simmer uncovered for 30 more minutes if you want it thicker, or serve immediately with your favorite toppings.
