With cold weather right around the corner, you are going to want to have this list of 18 award-winning chili recipes that are sure to warm you up. These are all amazing dishes that are full of flavor; let's check em out!
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Eddie’s Meaty Pepper Chili
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
First up is Eddie's meaty pepper chili, and this one has bell pepper, jalapeños, and poblanos. You are going to want to char those first to give this chili a really smoky depth that is going to help round out the whole flavor and bring this thing to life.
This one has ground beef and Italian sausage for richness, but if you don't like Italian sausage, you can leave it out. This one will taste better the next day, and it is a contest-winning go-to recipe.
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
This bacon beef quick chili is packed with flavor, with crispy bacon that you are using as your fat and that will also brown your beef. This one is made with pantry staples only. You don't need to make any special trips to the grocery store. And the secret ingredient for this one is coffee, which you will slow-simmer to give it a taste people won't recognize but will love.
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
This Texas competition-grade chili is going to be one that impresses every single time. This one has no beans, no tomatoes, no extra fluff. This is just beef and chili pepper. You're going to grind down those whole chilies to beat that standard ground powder. Taking the extra time to do that will be the payoff in this recipe.
You want to keep this one on a low, slow simmer to tenderize the beef and really bring it to life, letting that chili flavor bloom to perfection. This one is perfect for your serious chili lovers.
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
This three-bean beef pork chili has a lot going on, but it is going to have a huge payoff in the end. This chili is known for winning ribbons at county fairs. Each bean is bringing in its own texture, with the black beans being earthy; your kidney beans give you that classic bite that every chili needs.
And your pinto beans become really creamy as they break down, which brings this one together. You want to brown your beef and pork separately and then put it all together, allowing it to simmer low and slow, and watch this one become your next favorite dish.
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
This next one is a Terlingua Champion chili mix. This one has no beans and is all meat, which is why so many meat lovers go for this one first. This has a custom spice blend you'll make with toasted ancho, guajillo, and New Mexico chilies, then ground together.
Mix that up with some cumin and Mexican oregano, and you have a chili that stops people in their tracks. Be sure to serve this one up with some fresh tortillas, and you have a winner, folks.
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
This Ancho Chipotle Texas chili is the chili you didn't know you needed. This has a smoky heat that actually builds up instead of just hitting the palate all at once. Ancho brings that sweet, raisin-like mild heat.
Chipotle brings a perfect smokiness. And when you use these together, using a cubed chuck roast instead of pre-ground beef, you're going to have a very interesting texture and flavors that just complement each other wonderfully.
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
Next up is a smoky sausage chuck chili. This one has both chunks of beef and smoky sausage, and something about it just works. You want to brown your meats separately and allow them to get a deep caramelized flavor before putting them together.
This one is going to fill the house with a smoky aroma, and the beef is going to be melt-in-your-mouth tender with that sausage, adding in some seasoned bursts that make this the perfect dish.
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
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This roasted poblano Anaheim chili is sure to knock some socks off. You are charring your poblano and Anaheim peppers and then peeling them by hand. You are going to get a mild and smoky sweet flavor out of this one that goes far beyond anything jarred peppers can give you.
You want to take your time peeling those, really put some love into this one, and what you'll end up with is a sophisticated, non-fussy chili that's mild enough for your picky eaters to enjoy while still holding on to some true character.
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
This beer-infused kidney bean chili is going to be one you want to serve up on game day or your next cold day when you're looking for some extra warmth. The beer in this one is actually going to have that alcohol content cook off, which just leaves you with a multi-depth and subtle sweetness that tenderizes your meat perfectly.
This one is one I love serving up with cornbread. It is most requested on game day, and it holds really well in a slow cooker, making it the perfect dish to serve up for a crowd.
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 cayenne-spiced stockpot chili has a heat that builds up rather than being too overwhelming. That makes it a very easy go-to for a lot of people. Your cayenne flavor will bloom with aromatics at the start and mellow any harsh edges, giving you a rounded warmth and a go-to chili perfect for those cozy Sunday afternoons.
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
This chili recipe will give you some heat, but it is going to be tangy, smoky, and different from any other chili you're probably used to making. This one is going to come together fast, and you want it to simmer long and slow, allowing those flavors to really soak in and give you a flavor that is oh so good.
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
This black kidney pinto chili is loaded with beans, giving you different textures and flavors that are going to turn your guests into raving fans. This is a recipe that has won ribbons at fairs, and it freezes well for later, making it the perfect meal-prep dish as well.
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
This garlic-heavy slow-simmer chili is going to use a full head of garlic, but don't shy away from that. It is going to bring the flavor on this one to a whole other level. You want to put in half of that head of garlic early to mellow out the sweetness, then throw in the second half in the last hour to really give it that punchy flavor this one finishes off with. This needs at least three hours on a low heat.
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 Kasi beef stock tomato chili is traditionally tomato-free, but this version adds a little tomato to give it some extra body and depth. You want to use a high-quality beef stock instead of water, which is going to make the real difference here. Throwing in some Ancho and New Mexico chili powders is going to give you a southwestern flavor that everyone loves.
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 jalapeno bell pepper chili has sweet bell peppers taming down your fresh jalapenos, and the heat level on this one is adjustable. If you pull all the seeds from your jalapeños, you really tame this one down. But I like to leave the seeds in half of them to give this chili that little bit of kick that it really needs to come to life. Bell peppers are going to give you sweetness and add color and bulk to this chili.
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
A classic Mexican chili will rely on cumin, and that's exactly what you're going to do with this cumin-oregano Mexican chili. This one has cumin and Mexican oregano instead of your generic chili powder. You want to toast your cumin seeds first in a dry skillet before grinding them, which will make a big difference in this recipe.
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
This sugar-balanced spicy chili has a touch of brown sugar to really round everything out. It does add a touch of sweetness, but it's not overwhelming. It just rounds out the heat and brings the savory flavors in this chili to the forefront. The sugar will caramelize slightly during cooking, which gives you a really thick, straightforward, and delicious chili.
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
This champion overnight simmer chili is one that takes 20 minutes of prep and then you are cooking it in your slow cooker overnight while you sleep. This is another dish that has won some ribbons, and that long slow cook is really what makes this one come together because your meat is going to be fall apart tender and have spices that fully bloom and bring this one to life.
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.
