24 Spicy Chilis Chili Recipes Delicious

Dive into a world of heat and flavor with our roundup of 24 Spicy Chilis Chili Recipes! Whether you’re a fan of the slow-cooked, deeply savory types or the quick, fiery bowls that kick your weeknight dinners up a notch, we’ve got something to tantalize your taste buds. Get ready to explore a variety of chili recipes that promise to deliver deliciousness in every spoonful. Let’s get cooking!

Classic Beef Chili

Warm up your kitchen and your soul with this Classic Beef Chili recipe that’s been a staple in my family for generations. There’s something incredibly comforting about the aroma of spices and beef simmering together, especially on a crisp autumn evening.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili texture)
• 1 can (15 oz) diced tomatoes (I prefer fire-roasted for a smoky depth)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 cup beef broth (homemade stock is a game-changer here)
• 1 tbsp olive oil (extra virgin is my pantry staple)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onions and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
4. Increase heat to medium-high and add ground beef, breaking it apart with a spoon, until browned, about 7 minutes.
5. Drain excess fat if necessary, then stir in chili powder and cumin, coating the beef evenly.
6. Pour in diced tomatoes, kidney beans, and beef broth, bringing the mixture to a simmer.
7. Reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, remove the lid and simmer for an additional 10 minutes to thicken the chili.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

You’ll know it’s ready when the chili has thickened slightly, with the beef tender and the flavors melded beautifully. Serve it piping hot with a dollop of sour cream or over a baked potato for a hearty meal. Yum doesn’t even begin to cover it!

Vegetarian Black Bean Chili

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Vegetarian Black Bean Chili has become my go-to recipe. It’s packed with flavors that meld together beautifully, and the best part? It’s incredibly easy to make, even on a busy weeknight.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
• 1 large onion, diced (I love the sweetness it adds)
• 3 garlic cloves, minced (because you can never have too much garlic)
• 1 red bell pepper, diced (for a pop of color and sweetness)
• 2 cans (15 oz each) black beans, drained and rinsed (I prefer to give them a quick rinse to remove excess sodium)
• 1 can (14.5 oz) diced tomatoes (with their juices for extra flavor)
• 2 cups vegetable broth (homemade if you have it, but store-bought works fine)
• 2 tablespoons chili powder (adjust according to your heat preference)
• 1 teaspoon ground cumin (for that earthy depth)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Add the black beans, diced tomatoes with their juices, vegetable broth, chili powder, and ground cumin to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes. Stir occasionally to prevent sticking.
6. After 25 minutes, taste the chili and add salt as needed. Simmer for an additional 5 minutes to let the flavors meld.
7. Tip: For a thicker chili, mash some of the beans against the side of the pot with a spoon.
8. Tip: If you like a smokier flavor, a pinch of smoked paprika works wonders.
9. Tip: Serve with a dollop of sour cream or avocado slices for added creaminess.

Zesty and comforting, this chili is a bowl of warmth with a perfect balance of spices and textures. I love serving it over a bed of quinoa or with a side of cornbread for a complete meal.

White Chicken Chili

Zesty and comforting, this White Chicken Chili has become my go-to recipe for chilly evenings. It’s a dish that reminds me of my first attempt at cooking for friends, where the simplicity of the ingredients belied the depth of flavor we all fell in love with.

Ingredients

• 1 lb boneless, skinless chicken breasts (I find organic chicken makes a difference in flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic beats pre-minced any day)
• 1 can (15 oz) white beans, drained and rinsed (I love Great Northern beans for their creamy texture)
• 4 cups chicken broth (homemade broth elevates the dish, but store-bought works in a pinch)
• 1 tsp ground cumin (toasting the cumin seeds and grinding them fresh is a game-changer)
• 1/2 tsp dried oregano (rubbing it between your fingers before adding releases its oils)
• 1/4 tsp cayenne pepper (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 1/2 cup sour cream (for serving, full-fat gives the creamiest finish)
• Fresh cilantro, chopped (for garnish, it adds a fresh contrast)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Add the chicken breasts to the pot, browning them slightly on each side, about 3 minutes per side.
5. Pour in the chicken broth, then add the white beans, cumin, oregano, and cayenne pepper. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes, or until the chicken is cooked through and tender.
7. Remove the chicken from the pot, shred it using two forks, then return it to the pot.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
9. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.

Silky with a slight kick, this chili’s texture is wonderfully balanced between the creamy beans and tender chicken. I love serving it with a side of crusty bread for dipping, or over a bed of rice for a heartier meal.

Spicy Turkey Chili

Every time the weather starts to turn, I find myself craving a bowl of something hearty and spicy to warm me up from the inside out. That’s when my Spicy Turkey Chili comes into play—a dish that’s as comforting as it is easy to make, perfect for those busy weeknights or lazy weekends.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 lb ground turkey (I find the leaner the better for this recipe)
• 1 large onion, diced (because size matters when it comes to flavor)
• 3 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 red bell pepper, diced (adds a sweet contrast to the heat)
• 2 tbsp chili powder (this is where the magic starts)
• 1 tsp cumin (for that earthy depth)
• 1 can (15 oz) diced tomatoes (no need to drain, the juice adds to the sauce)
• 1 can (15 oz) kidney beans, drained and rinsed (I love the texture they add)
• 2 cups chicken broth (homemade if you have it, but store-bought works fine)
• Salt to taste (I usually start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the red bell pepper, chili powder, and cumin, stirring to coat everything evenly, about 1 minute.
5. Pour in the diced tomatoes with their juice, kidney beans, and chicken broth, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Season with salt to taste, then serve hot.

Just like that, you’ve got a chili that’s bursting with flavors and textures—tender turkey, creamy beans, and a broth that’s just the right amount of spicy. I love topping mine with a dollop of sour cream and a sprinkle of fresh cilantro for an extra layer of flavor.

Slow Cooker Chili

There’s something incredibly comforting about coming home to a pot of slow cooker chili that’s been simmering all day, filling the house with its rich, spicy aroma. I remember the first time I made this recipe; it was a chilly fall evening, and the chili turned out to be the perfect warmth we needed.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (fresh is best here, trust me)
• 1 can (15 oz) kidney beans, drained and rinsed (I sometimes mix in black beans for variety)
• 1 can (15 oz) diced tomatoes (no salt added is my preference to control the sodium)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground at home if you’re feeling fancy)
• 1 cup beef broth (homemade stock makes a difference, but store-bought works too)
• Salt to taste (I add this at the end to avoid over-salting)

Instructions

1. Brown the ground beef in a skillet over medium-high heat until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Transfer the browned beef to your slow cooker, leaving the fat behind. Tip: This is a great time to deglaze the skillet with a bit of broth to get all those flavorful bits.
3. Add the diced onion and minced garlic to the slow cooker. Tip: Sautéing them first can deepen the flavors, but adding them raw saves time and still tastes great.
4. Stir in the kidney beans, diced tomatoes, chili powder, cumin, and beef broth into the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: The longer it cooks, the more the flavors meld together.
6. Season with salt to taste before serving.

This chili comes out thick and hearty, with a deep, complex flavor that’s both spicy and slightly sweet from the onions. Serve it over a baked potato or with a side of cornbread for a comforting meal that’s sure to please.

Three Bean Chili

Craving something hearty and wholesome that doesn’t skimp on flavor? Let me tell you about my Three Bean Chili, a dish that’s become a staple in my kitchen, especially during those chilly evenings when only a bowl of something warm and comforting will do.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I love the sweetness it adds)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 red bell pepper, diced (for a pop of color and sweetness)
• 1 lb ground beef (I sometimes swap for turkey for a lighter version)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili texture)
• 1 can (15 oz) black beans, drained and rinsed (adds a nice earthiness)
• 1 can (15 oz) pinto beans, drained and rinsed (my favorite for their creamy texture)
• 1 can (28 oz) crushed tomatoes (I prefer San Marzano for their sweetness)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (for that warm, smoky flavor)
• Salt to taste (I start with 1/2 tsp and adjust)
• 1 cup water (to get the perfect consistency)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and red bell pepper, cooking for another 2 minutes until fragrant.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Mix in the kidney beans, black beans, pinto beans, crushed tomatoes, chili powder, cumin, salt, and water.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.
7. After 30 minutes, check the seasoning and adjust if necessary. Tip: A splash of lime juice can brighten up the flavors.
8. Simmer for an additional 10 minutes if you prefer a thicker chili. Tip: For extra heat, add a diced jalapeño with the bell pepper.

Every spoonful of this chili is a perfect blend of textures, from the creamy beans to the hearty beef, all wrapped in a rich, smoky sauce. Serve it with a dollop of sour cream and a sprinkle of cheddar cheese for an extra indulgent touch, or keep it simple with some crusty bread on the side.

Quinoa Chili

Most evenings, when the weather starts to cool down, I find myself craving something hearty yet healthy. That’s when this Quinoa Chili comes into play—a perfect blend of protein-packed quinoa and classic chili flavors that even my quinoa-skeptic friends can’t resist.

Ingredients

• 1 cup quinoa, rinsed (I swear by rinsing to avoid bitterness)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 medium onion, diced (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 bell pepper, diced (any color works, but red adds a nice sweetness)
• 1 can (15 oz) black beans, drained and rinsed (I love the texture they add)
• 1 can (15 oz) diced tomatoes (fire-roasted are my favorite for extra flavor)
• 2 cups vegetable broth (homemade if you have it, but store-bought works fine)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (I always add a little extra for depth)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and bell pepper, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the rinsed quinoa, black beans, diced tomatoes, vegetable broth, chili powder, and cumin to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the quinoa is cooked through.
6. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Now, this Quinoa Chili is not just a meal; it’s a texture and flavor adventure. The quinoa gives it a slight chewiness, while the beans and tomatoes keep it hearty. Serve it with a dollop of Greek yogurt or avocado slices for a creamy contrast that’s absolutely divine.

Sweet Potato Chili

Sometimes, all I crave is a bowl of something hearty, spicy, and slightly sweet to warm me up from the inside out. That’s when this Sweet Potato Chili comes into play, a dish that’s as nourishing as it is comforting, perfect for those chilly evenings or when you need a little extra love in your meal.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I swear by yellow onions for their sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 pound ground turkey (or beef, but turkey keeps it lighter)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (15 oz) black beans, drained and rinsed (for that perfect bite)
• 1 can (15 oz) diced tomatoes (I love the fire-roasted kind for extra flavor)
• 2 tablespoons chili powder (adjust based on your heat preference)
• 1 teaspoon ground cumin (it’s all about that earthy depth)
• 4 cups chicken broth (homemade if you have it, but store-bought works fine)
• Salt to taste (I start with 1/2 teaspoon and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t rush this step; browning the meat adds depth.
5. Toss in the sweet potatoes, black beans, diced tomatoes, chili powder, and cumin, stirring to combine.
6. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low and simmer, uncovered, for 25 minutes, or until the sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste. Tip: Always taste before adding more salt; you can add but not take away.

Delightfully, this chili strikes a beautiful balance between the sweetness of the potatoes and the heat from the chili powder. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Pumpkin Chili

Craving something cozy yet unexpected for dinner? This pumpkin chili is my go-to when I want to mix up the usual chili routine with a seasonal twist. It’s hearty, slightly sweet, and packed with flavors that blend beautifully together.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 lb ground turkey (or beef, but I love the lighter option)
• 1 medium onion, diced (yellow onions are my favorite for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 can (15 oz) pumpkin puree (not pie filling, trust me on this)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for extra flavor)
• 2 cups chicken broth (homemade if you have it, but store-bought works fine)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (the secret to depth of flavor)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds sweetness.
4. Mix in the pumpkin puree, diced tomatoes, chicken broth, chili powder, and cumin. Tip: Stir well to ensure the pumpkin is fully incorporated.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Tip: The chili thickens as it simmers, so keep an eye on it to prevent sticking.
6. Season with salt to taste and serve hot.

Absolutely divine, this pumpkin chili has a velvety texture with a hint of sweetness from the pumpkin, balanced by the warmth of the spices. Serve it with a dollop of sour cream and a sprinkle of cilantro for a pop of freshness, or over rice for an extra hearty meal.

Cincinnati Style Chili

Many of you might not be familiar with Cincinnati Style Chili, but let me tell you, it’s a game-changer. I stumbled upon this unique dish during a road trip and have been hooked ever since. It’s not your typical chili—think of it as a flavorful, spiced meat sauce that’s perfect over spaghetti or hot dogs.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 1 quart cold water (trust me, starting with cold water makes all the difference)
• 1 small onion, finely chopped (the finer, the better it blends into the sauce)
• 2 cloves garlic, minced (fresh is always best)
• 1 tbsp chili powder (this is where the magic starts)
• 1 tsp ground cinnamon (sounds odd, but it’s the secret ingredient)
• 1 tsp ground cumin (for that earthy depth)
• 1/2 tsp ground allspice (a little goes a long way)
• 1/2 tsp cayenne pepper (adjust based on your heat preference)
• 1 tbsp unsweetened cocoa powder (yes, cocoa! It adds richness)
• 1 tbsp apple cider vinegar (for a slight tang)
• 1 tsp Worcestershire sauce (umami in a bottle)
• 1 can (15 oz) tomato sauce (I prefer the no-salt-added kind to control the seasoning)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)
• Salt to taste (I add this at the end to perfectly season the dish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Increase the heat to medium-high and add the ground beef. Break it apart with a spoon and cook until no longer pink, about 5 minutes.
4. Pour in the cold water and stir to combine. Tip: Starting with cold water helps the meat cook evenly and prevents it from becoming tough.
5. Add the chili powder, cinnamon, cumin, allspice, cayenne pepper, cocoa powder, apple cider vinegar, Worcestershire sauce, and tomato sauce. Stir well to incorporate all the spices.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1.5 hours, stirring occasionally. Tip: The longer it simmers, the more the flavors meld together.
7. After simmering, taste and adjust the salt as needed. The chili should be thick but still pourable.

Great served over a bed of spaghetti with a mountain of shredded cheddar cheese on top, Cincinnati Style Chili is a comforting dish with a complex flavor profile that’s surprisingly easy to make. The cinnamon and cocoa powder give it a warmth and depth that’s unlike any other chili you’ve tried. For a true Cincinnati experience, serve it with oyster crackers on the side.

Texas Style Chili

Zesty and bold, that’s how I’d describe the Texas Style Chili we’re diving into today. It’s a dish that reminds me of my first road trip through Texas, where the aroma of spices and slow-cooked meat was as vast as the state itself.

Ingredients

• 2 lbs beef chuck, cubed (I like a bit of fat for flavor)
• 1 large onion, diced (yellow onions are my pick for sweetness)
• 3 cloves garlic, minced (fresh is best, but I won’t judge)
• 2 tbsp chili powder (the heart of the dish, go for quality)
• 1 tsp cumin (toasted and ground at home if you’re feeling fancy)
• 1 tsp smoked paprika (for that deep, smoky whisper)
• 1 can (14.5 oz) diced tomatoes (no salt added is my preference)
• 1 cup beef broth (homemade or low-sodium store-bought)
• 1 tbsp vegetable oil (extra virgin olive oil is my go-to, but any works)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed beef chuck in batches, browning each side for 3-4 minutes per batch to avoid overcrowding. Tip: Don’t stir too much; let a crust form for maximum flavor.
3. Remove the beef and set aside. In the same pot, add the diced onion, cooking until translucent, about 5 minutes.
4. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Blooming spices in fat unlocks their full potential.
5. Return the beef to the pot, along with the diced tomatoes and beef broth. Bring to a boil, then reduce to a simmer.
6. Cover and simmer on low heat for 2 hours, stirring occasionally. Tip: The chili is ready when the beef is fork-tender and the sauce has thickened.
7. Season with salt to taste before serving.

Warm and hearty, this Texas Style Chili boasts tender beef in a rich, smoky sauce. Serve it over cornbread or with a side of pickled jalapeños for an extra kick.

Green Chili Stew

After a chilly morning walk through the farmers’ market, nothing warms me up quite like a pot of Green Chili Stew simmering on the stove. It’s my go-to comfort dish when I crave something hearty yet vibrant, and today, I’m sharing my tried-and-true recipe with you.

Ingredients

• 2 lbs pork shoulder, cubed (I find the marbling in shoulder adds incredible flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 4 cups roasted green chilies, chopped (I like a mix of mild and hot for depth)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (fresh is best here, no exceptions)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp ground cumin (toast it lightly for an extra aroma)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed pork shoulder, browning on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the diced onion and minced garlic, cooking until translucent, about 3 minutes. Tip: Keep stirring to prevent garlic from burning.
4. Add the chopped green chilies and toasted cumin, stirring to combine, about 1 minute.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 1.5 hours, or until the pork is tender. Tip: Skim off any excess fat for a cleaner flavor.
6. Season with salt, adjusting as needed, and serve hot.

My favorite way to enjoy this stew is with a side of warm, buttered tortillas for dipping. The pork becomes fork-tender, and the chilies offer a gentle heat that builds with each bite. It’s a dish that tastes even better the next day, making it perfect for meal prep or a cozy weekend dinner.

Chili con Carne

Perfect for those chilly evenings when you’re craving something hearty and flavorful, I’ve been making this Chili con Carne recipe for years, tweaking it until it’s just right. It’s a dish that brings back memories of family gatherings and football Sundays, where the pot is always the centerpiece.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (15 oz) kidney beans, drained and rinsed (I sometimes mix in black beans for variety)
• 1 can (14.5 oz) diced tomatoes (no salt added is my preference to control the sodium)
• 2 tbsp chili powder (adjust based on how spicy you like it)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 cup beef broth (homemade stock elevates the flavor)
• 1 tbsp olive oil (extra virgin for its fruity notes)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onions and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Increase heat to medium-high and add ground beef, breaking it apart with a spoon, until browned, about 7 minutes.
5. Drain excess fat, leaving about 1 tbsp in the pot for flavor.
6. Add chili powder and cumin, stirring to coat the meat and onions evenly, about 1 minute.
7. Pour in diced tomatoes and beef broth, stirring to combine.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
9. Add kidney beans in the last 15 minutes of cooking to heat through without becoming mushy.

Kick back and enjoy the rich, smoky flavors of this Chili con Carne, perfect with a dollop of sour cream or over a bed of rice. The texture is wonderfully hearty, with the beans adding a nice contrast to the tender beef. For a fun twist, try serving it in bread bowls for an edible container that soaks up all the delicious juices.

Chili Verde

Perfect for those chilly evenings when you’re craving something hearty yet fresh, Chili Verde has become my go-to comfort dish. I remember the first time I tried it at a small Mexican restaurant in Arizona; the vibrant flavors and tender pork left me obsessed, leading me to perfect my own version at home.

Ingredients

• 2 lbs pork shoulder, cubed (I find the marbling in shoulder adds incredible flavor)
• 1 tbsp olive oil (extra virgin is my staple for its fruity notes)
• 4 cloves garlic, minced (freshly minced makes all the difference)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cups tomatillos, husked and quartered (their tangy brightness is key)
• 1 cup cilantro, chopped (I pack it in for that fresh, herby punch)
• 2 jalapeños, seeded and diced (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground myself for maximum aroma)
• 2 cups chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)
• Salt to taste (I start with 1 tsp and adjust as needed)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add cubed pork shoulder in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown on all sides, about 3-4 minutes per batch. Tip: Don’t rush the searing; those brown bits are flavor gold.
3. Reduce heat to medium, add diced onion and minced garlic, sautéing until translucent, about 5 minutes. Tip: Stir frequently to prevent garlic from burning.
4. Stir in tomatillos, jalapeños, and cumin, cooking for another 5 minutes until the tomatillos begin to soften.
5. Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Cover and reduce heat to low, simmering for 1.5 hours until the pork is fork-tender. Tip: Check occasionally to ensure the liquid hasn’t reduced too much; add more stock if needed.
7. Stir in chopped cilantro and season with salt to taste. Simmer uncovered for an additional 10 minutes to let the flavors meld.

Best enjoyed when the pork is melt-in-your-mouth tender, and the sauce is vibrant and slightly tangy. I love serving it over steamed rice or with warm tortillas for scooping up every last bit of that delicious verde sauce.

BBQ Chili

Just when you think chili can’t get any better, along comes BBQ Chili to prove you wrong. I stumbled upon this recipe during a summer cookout when I ran out of my usual chili ingredients but had a fridge full of BBQ leftovers. The result? A smoky, tangy twist on the classic that’s now a staple in my household.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect fat ratio)
• 1 cup BBQ sauce (homemade or your favorite store-bought—mine’s a smoky mesquite)
• 1 can (15 oz) kidney beans, drained and rinsed (because nobody likes mushy beans)
• 1 can (15 oz) diced tomatoes (fire-roasted add an extra depth)
• 1 medium onion, diced (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 tsp smoked paprika (for that irresistible smokiness)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Drain excess fat if needed, then stir in chili powder and smoked paprika, coating the beef evenly.
6. Pour in diced tomatoes, kidney beans, and BBQ sauce, stirring to combine.
7. Bring to a simmer, then reduce heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
8. Taste and adjust salt as needed—remember, the BBQ sauce adds saltiness too.
9. Serve hot, garnished with your favorite toppings like shredded cheese or green onions.

The BBQ Chili is a hearty, smoky delight with a perfect balance of sweetness and spice. Try serving it over a baked potato or with cornbread for a comforting meal that’s anything but ordinary.

Chocolate Chili

Remember the first time I tried chocolate chili? It was a chilly evening in October, and I was skeptical about the combination. But one bite was all it took to convert me. Now, it’s a staple in my kitchen, especially when I want to impress guests with something unexpectedly delicious.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (15 oz) kidney beans, drained and rinsed (for that hearty texture)
• 1 can (15 oz) diced tomatoes (I prefer fire-roasted for a smoky flavor)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground at home if you’re feeling fancy)
• 1 oz dark chocolate, chopped (the higher the cocoa content, the better)
• 1 cup beef broth (homemade if you have it, but store-bought works fine)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Mix in the chili powder and cumin, stirring well to coat the meat and onions.
6. Pour in the diced tomatoes, kidney beans, and beef broth, bringing the mixture to a simmer.
7. Reduce the heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
8. Uncover, add the chopped dark chocolate, stirring until fully melted and incorporated.
9. Season with salt to taste, then simmer uncovered for an additional 10 minutes to thicken.

Before you know it, you’ll have a pot of chocolate chili that’s rich, slightly smoky, and with a depth of flavor that’s hard to resist. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Bison Chili

Sometimes, you just need a hearty dish that warms you from the inside out, and that’s exactly what this Bison Chili does for me. It’s a recipe I stumbled upon during a chilly autumn trip to Montana, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb ground bison (I find the lean quality of bison gives the chili a richer flavor without the grease.)
• 1 tbsp extra virgin olive oil (My go-to for sautéing; it adds a subtle fruitiness.)
• 1 large onion, diced (I like yellow onions for their sweetness.)
• 3 cloves garlic, minced (Fresh is best here—none of that pre-minced stuff.)
• 1 red bell pepper, diced (Adds a nice crunch and color.)
• 2 tbsp chili powder (I prefer a blend that’s heavy on the ancho.)
• 1 tsp ground cumin (Toasted and ground myself for maximum aroma.)
• 1 can (15 oz) kidney beans, drained and rinsed (I sometimes use black beans for a twist.)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness and acidity.)
• 1 cup beef broth (Homemade if I have it, but low-sodium store-bought works in a pinch.)
• Salt to taste (I start with 1/2 tsp and adjust from there.)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness from properly caramelized onions is key.
3. Stir in the minced garlic, chili powder, and cumin, cooking until fragrant, about 30 seconds. Tip: Toasting the spices with the vegetables unlocks their full flavor.
4. Add the ground bison, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the crushed tomatoes and beef broth, then add the kidney beans. Bring to a simmer.
6. Reduce heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld—I sometimes let it go for an hour.
7. Season with salt to taste before serving.

Mouthwatering and robust, this Bison Chili has a depth of flavor that’s hard to beat. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for a comforting meal that’s sure to impress.

Lentil Chili

Believe it or not, I stumbled upon this lentil chili recipe during a snowstorm when I was craving something hearty but didn’t want to run to the store. It’s become my go-to for cozy nights in, and I love how it’s packed with protein and flavor without any meat.

Ingredients

• 1 cup dried green lentils (I always soak them overnight for quicker cooking, but it’s not mandatory)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 bell pepper, diced (any color works, but I love the pop of red)
• 1 can (14.5 oz) diced tomatoes (no salt added is my go-to for controlling sodium)
• 3 cups vegetable broth (homemade if I have it, but store-bought works in a pinch)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (it adds such a warm depth)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
4. Add the lentils, diced tomatoes, vegetable broth, chili powder, and cumin to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. Once the lentils are cooked, season with salt to taste. Let the chili sit for 5 minutes off the heat to thicken slightly.

Serve this lentil chili piping hot with a dollop of sour cream or avocado slices for creaminess. The texture is wonderfully hearty, and the flavors deepen beautifully the next day, making it perfect for meal prep.

Keto Chili

Very few dishes can warm the soul like a hearty bowl of chili, especially when it’s keto-friendly and doesn’t skimp on flavor. I remember the first time I tweaked my grandma’s recipe to fit my low-carb lifestyle; it was a game-changer, and now it’s a staple in my kitchen during the cooler months.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 can diced tomatoes (14.5 oz, no salt added is my preference)
• 1 tbsp chili powder (adjust if you’re sensitive to spice)
• 1 tsp cumin (toasted and ground at home if you’re feeling fancy)
• 1/2 tsp salt (I use sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup beef broth (homemade if you have it, but store-bought works in a pinch)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the pot, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the ground beef to the pot, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Drain any excess fat from the pot, leaving about 1 tbsp for flavor.
6. Stir in the chili powder, cumin, salt, and black pepper, coating the beef evenly.
7. Pour in the diced tomatoes and beef broth, stirring to combine. Tip: For a thicker chili, let it simmer uncovered.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.

Keto chili is all about that rich, meaty texture with just the right amount of spice. Serve it topped with shredded cheese and a dollop of sour cream for extra decadence, or keep it simple and let the flavors speak for themselves.

Vegan Chili

Every time the weather starts to cool down, my mind (and stomach) immediately goes to a big, hearty bowl of vegan chili. There’s something about the combination of spices, beans, and vegetables that just feels like a warm hug. Plus, it’s a dish that’s as forgiving as it is delicious—perfect for those days when you’re not quite sure what to cook but want something satisfying.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 large onion, diced (I like yellow for sweetness)
• 3 cloves garlic, minced (fresh is best here)
• 1 bell pepper, diced (any color works, but red adds a nice sweetness)
• 2 carrots, diced (for a bit of crunch and color)
• 1 can (15 oz) black beans, drained and rinsed (I prefer the texture of black beans)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes (San Marzano are my favorite for flavor)
• 2 cups vegetable broth (homemade if you have it)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (for that essential smoky flavor)
• 1 tsp smoked paprika (adds depth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the bell pepper and carrots, cooking until they start to soften, about 5 minutes.
5. Mix in the black beans, kidney beans, crushed tomatoes, and vegetable broth.
6. Stir in the chili powder, cumin, smoked paprika, and salt.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes. Stir occasionally to prevent sticking.
8. After 30 minutes, check the seasoning and adjust if necessary. The chili should be thick and the vegetables tender.

Best served hot, this vegan chili is wonderfully rich and flavorful, with a texture that’s both hearty and satisfying. I love topping mine with avocado slices and a sprinkle of cilantro for a fresh contrast. It’s also fantastic over baked potatoes or with a side of cornbread for dipping.

Cornbread Chili Casserole

Today, I’m sharing a dish that’s been a game-changer for my weeknight dinners—Cornbread Chili Casserole. It’s the perfect blend of hearty and comforting, with a little kick to keep things interesting. I first stumbled upon this recipe during a chilly autumn evening, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb ground beef (I like to use 85% lean for the perfect balance of flavor and juiciness)
• 1 can (15 oz) kidney beans, drained and rinsed (trust me, rinsing removes that excess sodium)
• 1 can (14.5 oz) diced tomatoes (I prefer the ones with green chilies for an extra zing)
• 1 cup corn kernels (fresh or frozen, but never canned—texture matters!)
• 1 package (8.5 oz) cornbread mix (I swear by the Jiffy brand for its sweetness)
• 1/3 cup milk (whole milk makes the cornbread extra tender)
• 1 large egg (room temperature eggs blend better, just saying)
• 1 tbsp chili powder (this is where you can adjust the heat to your liking)
• 1 tsp cumin (a non-negotiable for depth of flavor)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1 cup shredded cheddar cheese (sharp cheddar melts like a dream)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven is key to that golden cornbread top.
2. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes. Drain any excess fat—this step is crucial for not greasy chili.
3. Stir in the kidney beans, diced tomatoes, corn, chili powder, cumin, and garlic powder. Let it simmer for 10 minutes, allowing the flavors to marry. Tip: If the mixture looks too thick, a splash of water can loosen it up.
4. Transfer the chili mixture to a greased 9×13 inch baking dish, spreading it evenly.
5. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined. Overmixing leads to tough cornbread—a little lumpiness is okay.
6. Pour the cornbread batter over the chili layer, spreading it gently to cover completely.
7. Sprinkle the shredded cheddar cheese on top. The cheese will melt into the cornbread as it bakes, creating pockets of gooey goodness.
8. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Tip: Let it sit for 5 minutes before serving—it slices much cleaner this way.

Velvety cornbread meets spicy chili in every forkful of this casserole. The contrast between the sweet cornbread and the savory chili is downright addictive. Serve it with a dollop of sour cream or a sprinkle of green onions for a pop of color and freshness.

Chili Stuffed Peppers

Absolutely nothing beats the comfort of a hearty, flavorful dish that’s as fun to make as it is to eat. That’s why chili stuffed peppers have become a staple in my kitchen, especially on those evenings when I crave something satisfying yet straightforward. I remember the first time I tried them; the blend of spicy chili and sweet bell peppers was a game-changer for my weeknight dinner routine.

Ingredients

• 4 large bell peppers (I love using a mix of colors for a vibrant dish)
• 1 lb ground beef (lean works best, but hey, go for what you love)
• 1 cup cooked rice (leftover rice is perfect here, saving you time)
• 1 can (15 oz) kidney beans, drained and rinsed (for that extra fiber kick)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)
• 2 tbsp olive oil (extra virgin is my kitchen hero)
• 1 tbsp chili powder (adjust based on how spicy you like it)
• 1 tsp cumin (it’s the secret to depth of flavor)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife works wonders here.
3. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, until browned, about 5-7 minutes.
4. Stir in the chili powder, cumin, and salt, mixing well to coat the beef evenly.
5. Add the cooked rice and kidney beans to the skillet, stirring to combine. Let it cook for another 2 minutes to meld the flavors.
6. Stuff each bell pepper with the beef and rice mixture, packing it in tightly. Top each with shredded cheddar cheese.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

Every bite of these chili stuffed peppers offers a delightful contrast between the tender, slightly sweet pepper and the rich, spicy filling. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor that’ll make your taste buds sing.

Chili Mac and Cheese

Zesty and comforting, this Chili Mac and Cheese is my go-to dish when I need a hearty meal that’s packed with flavor. It’s a twist on the classic mac and cheese, with a spicy kick that’ll warm you up from the inside out. I remember the first time I made it; my kitchen smelled like a cozy diner, and my family couldn’t get enough!

Ingredients

• 1 lb elbow macaroni (I always go for the ridged ones—they hold the cheese better)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 lb ground beef (80/20 is my pick for the perfect fat ratio)
• 1 medium onion, diced (I like them finely chopped for even distribution)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp chili powder (adjust based on how spicy you like it)
• 1 tsp cumin (it adds a smoky depth that’s irresistible)
• 1 can (15 oz) tomato sauce (no salt added is my preference to control the sodium)
• 2 cups shredded cheddar cheese (sharp cheddar gives the best flavor)
• 1 cup milk (whole milk makes it creamier, but any works)
• 2 tbsp all-purpose flour (for thickening the cheese sauce)
• Salt and pepper to taste (I’m generous with the pepper for an extra kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
4. Sprinkle in the chili powder and cumin, stirring to coat the beef and onions evenly. Cook for 1 minute to toast the spices, releasing their flavors.
5. Pour in the tomato sauce, stirring to combine. Reduce the heat to low and let simmer for 5 minutes, allowing the flavors to meld.
6. In a separate saucepan, whisk together the milk and flour over medium heat until smooth. Bring to a gentle simmer, stirring constantly, until the mixture thickens, about 3 minutes.
7. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
8. Combine the cooked macaroni, beef mixture, and cheese sauce in the large pot. Stir gently until everything is evenly coated and heated through.

Serve this Chili Mac and Cheese piping hot, with a side of crusty bread to soak up any extra sauce. The creamy cheese and spicy beef create a perfect harmony, while the pasta adds just the right amount of comfort. It’s a dish that’s as fun to make as it is to eat!

Chili Cheese Fries

Last weekend, I found myself craving something indulgent after a long hike, and that’s when chili cheese fries came to mind. There’s something about the combination of crispy fries, hearty chili, and melty cheese that just hits the spot every time.

Ingredients

• 1 lb frozen french fries (I always keep a bag in the freezer for emergencies)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 lb ground beef (80/20 for the perfect fat content)
• 1 small onion, diced (I like the sweetness it adds)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp chili powder (adjust if you like it spicier)
• 1 tsp cumin (it’s the secret to my chili’s depth)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
• 1/2 cup beef broth (homemade if you have it, but store-bought works)

Instructions

1. Preheat your oven to 425°F and spread the frozen french fries on a baking sheet in a single layer. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
2. While the fries bake, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes.
4. Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for another minute until fragrant.
5. Pour in the beef broth and let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened.
6. Once the fries are done, transfer them to an oven-safe dish. Top with the chili and sprinkle the shredded cheddar cheese evenly over the top.
7. Broil for 2-3 minutes until the cheese is bubbly and slightly browned. Keep a close eye to prevent burning.

Just out of the broiler, these chili cheese fries are a masterpiece of textures and flavors. The crispy fries hold up under the weight of the savory chili, and the cheese pulls apart in the most satisfying way. Serve them straight from the dish with a side of sour cream or pickled jalapeños for an extra kick.

Conclusion

Whether you’re a fan of fiery flavors or just looking to spice up your meal routine, our roundup of 24 Spicy Chilis Chili Recipes offers something for everyone. From classic comfort to bold new twists, these dishes promise to delight. We’d love to hear which recipes you try—and which ones become your favorites. Don’t forget to share the love by pinning your top picks on Pinterest!

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