26 Chili Recipes to Cozy Up to, From White Chicken Chili to Loaded Chili Dogs Whatever kind of chili fan you are, we have a recipe for you. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on October 23, 2025 SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen The fundamentals of chili may be hotly debated, but at the end of the day, there's no denying the hearty warmth and comfort that emanate from a perfectly spiced bowl. Beans or not; veggie-heavy or meat-packed; ground beef or chopped short ribs; chicken or pork; white, green, or tomato-based red — the number of variations becomes more exponential when you factor in the wide array of available accoutrements and toppings. This recipe collection explores everything under the chili umbrella, from regional specialties such as spaghetti-tangled Cincinnati Chili to classic chili-cheese dogs and chili-cornbread casserole. Even if you already have your back-pocket chili recipe, we're sure you'll find something here to enhance your next bowl. Love these recipes? Join MyRecipes to save them all with one click. It's easy, convenient, and free! 01 of 26 Classic Beef Chili Caitlin Bensel If you don't have a favorite chili recipe, make this one your go-to. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests can crank up by topping with a few slices of fresh jalapeño. Thanks to convenient canned beans, you can get this on the table in under an hour. Get the Recipe Save 02 of 26 White Chicken Chili Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Prepared with tomatillos instead of tomatoes, this bold, spicy chicken chili gets its thick, creamy texture from the addition of navy beans and chopped white corn tortillas; the red hue comes from a combo of chili powder and cayenne pepper. Get the Recipe Save 03 of 26 Texas Chili Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley You won't find any beans in this chili; instead, four whole pounds of beef chuck roast are flavored with plenty of dried chiles, onion, and garlic, plus a bottle of beer. Serve with shredded cheddar, sliced jalapeños, and diced onions for a supremely satisfying bowl. Get the Recipe Save 04 of 26 Short Rib Chili Victor Protasio / Food Styling by Tyna Hoang / Prop Styling by Christina Daley Fresh jalapeños, smoky chipotle chiles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping. Get the Recipe Save 05 of 26 Award-Winning Chili Food & Wine / Photo by Hannah Hufham / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle While many white chicken chilis lean on cornstarch or a roux for body, this blue-ribbon recipe owes its creaminess to the generous amount of grated Monterey Jack cheese that gets stirred into the reduced chicken stock. With two whole onions, four cloves of garlic, and two cans of chopped green chiles plus spices, this chili packs so much flavor that you'll never miss the tomato base of standard chili varieties. Get the Recipe Save 06 of 26 Weeknight Skillet Chili Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Yes, you can have a big, bold chili on the table in half an hour, thanks to canned fire-roasted tomatoes, kidney beans, and chipotle peppers, plus quick-cooking ground beef and Mexican chorizo. Get the Recipe Save 07 of 26 Chili Cornbread Casserole Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen For this hearty one-skillet meal, F&W recipe developer Renu Dhar pours a quick homemade cornbread batter over a classic ground beef and bean chili, then bakes until irresistibly golden. Get the Recipe Save 08 of 26 Cincinnati Chili Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle For this classic regional dish, sometimes called Skyline Chili, spaghetti and mildly spiced chili can be personalized with a range of toppings. We topped our take with cheddar cheese, red kidney beans, and onions. Get the Recipe Save 09 of 26 Spicy Chicken Chili Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell From Food & Wine's Quick From Scratch Chicken cookbook, this recipe is packed with beans, tomatoes, and smoky spices. Juicy chicken thighs simmer with jalapeños, cumin, and oregano, creating a tomato-rich base layered with heat and depth. Pinto and black beans give body, while garnishes like cilantro and cornbread round out a cozy, crowd-pleasing meal. Plus, it can be on the table in under an hour. Get the Recipe Save 10 of 26 Pork Chile Verde Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Guy Fieri's chile verde is loaded with melty pork shoulder suspended in smoky and spicy tomatillo-chile broth. Don't leave out any of the garnishes: crispy tortilla strips, bright lime wedges, chopped fresh cilantro, sliced scallions, and shredded jalapeño Jack cheese. Get the Recipe Save 11 of 26 Mapo Tofu–Inspired Beef and Black Bean Chili Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Mapo tofu meets classic beef chili for this incredibly warming, inventive mash-up. Szechuan peppercorns, fresh chiles, and the spicy fermented bean paste doubanjiang provide plenty of tongue-tingling heat, while ground beef, tofu, and black beans give the dish its satisfying heft. Get the Recipe Save 12 of 26 Marry Me White Chicken Chili Food & Wine / Sara Haas A riff on Marry Me Chicken, this chicken chili simmers tangy sun-dried tomatoes and golden-seared chicken thighs in a velvety bean-thickened broth. Cannellini beans and a quick dusting of flour give the stew body without loads of cream. Ready in just 50 minutes, it tastes even better the next day. Get the Recipe Save 13 of 26 Frito Pie Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman Also known as "walking tacos," this Frito pie piles homemade chili with cheddar and toppings on a mound of corn chips still in the bag for an undeniably fun, flavorful meal. Make the quick-pickled red onion in advance for easier day-of prep. Get the Recipe Save 14 of 26 Vegetarian Black Bean Chili with Ancho and Orange © Christina Holmes Touches of orange and honey play off fruity ancho chile powder and tomatoes to give this easy black bean chili an unexpectedly bright, sweet lift. You'll need three cans of black beans and less than an hour to prepare it. Get Recipe Save 15 of 26 Turkey and Pinto Bean Chili Con Poulos This chili is made with ground turkey, olive oil, pinto beans, and lots of veggies. It has the perfect level of spice — not too much nor too little — so it's enjoyable for everyone. Get the Recipe Save 16 of 26 Three-Chile Beef Chili © Fredrika Stjärne With coffee, stout beer, smoky bacon, and three kinds of peppers, this recipe makes one vibrant pot of chili. Two pounds of ground beef and three cans of pinto beans add plenty of heft and make this the ultimate cold-weather meal. Get the Recipe Save 17 of 26 Chickpea and Swiss Chard Chili © Eva Kolenko This smoky, rich chili is a simple one-pot dish that comes together in just half an hour from only 10 ingredients, salt and pepper included. The leftovers are perfect for lunch later in the week. Get the Recipe Save 18 of 26 Pork and Brisket Chili John Kernick Use small pink Rancho Gordo beans and a mix of boneless pork shoulder and brisket to make a giant pot of super-satisfying chili that feeds 10 hungry people. A big jar of roasted Hatch green chiles provides the ideal amount of heat. Get the Recipe Save 19 of 26 Chicken Chili with Beer and Hominy Sarah Bolla Beer and hominy set this chicken chili from San Diego–based chef Sara Bolla apart, giving it a malty depth and chewy texture that play beautifully against the tender shredded meat. Plus, it can be on the table in just 45 minutes. Serve it with sour cream, fresh onions, and cilantro. Get the Recipe Save 20 of 26 Chili con Tofu © Sabra Krock Sponge-like tofu is great for absorbing spicy chili seasonings, but you can use the same weight of tempeh instead for a heartier option. Since tempeh is not packed in water, there's no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans. Get the Recipe Save 21 of 26 Ultimate Loaded Chili-Topped Hot Dogs Jen Causey The meaty, mildly sweet chili on these loaded dogs is balanced by the sharp bite of pickled jalapeños and the crunch of radishes and salty Corn Nuts. Feel free to make the chili ahead of time for quicker day-of assembly. Get the Recipe Save 22 of 26 Crock-Pot Chili Abby Hocking / Food & Wine Since chili benefits from being simmered low and slow, using a slow cooker to make it is a no-brainer. This classic recipe calls for dried beans instead of canned; simply add them with the ground beef, tomatoes, and spices, and six hours later, you have delicious chili. Get the Recipe Save 23 of 26 Vegetable Chili with Garlic Rice © Lisa Cohen Loaded with black beans, onion, tomatoes, bell peppers, and squash, this veggie chili is served over a bed of aromatic long-grain rice for a garlicky boost — make it with vegetable stock instead of chicken to keep things vegetarian-friendly. Chopped cilantro gives the dish a fresh finish. Get the Recipe Save 24 of 26 Beef Chili with Beans © John Kernick Grant Achatz ditches the traditional packaged chili seasoning blend, instead creating a custom spice mix with generous amounts of ancho and pasilla chile powders plus fresh herbs. Chopped chipotles in adobo and cayenne pepper round out the fiery factor for his smoky version of classic ground beef chili. Get the Recipe Save 25 of 26 Pork Cheek and Black-Eyed Pea Chili © Maura McEvoy Michael Symon's big-batch chili calls for a pound of slab bacon plus five pounds of flavorful, succulent pork cheeks, though pork shoulder will work, too. Leave the seeds in the jalapeños if you like it hot. Get the Recipe Save 26 of 26 Quick Three-Bean Chili © Antonis Achilleos The key to creating this flavorful chili in just half an hour lies in the inclusion of a few strips of bacon to the aromatic base; the chili powder gets lightly toasted in the rendered fat to add smoky, savory intensity throughout. You'll need a can each of Great Northern, pinto, and black beans to make it. Get the Recipe Save Explore more: Recipes Dinner Stews Chili Was this page helpful? Thanks for your feedback! Tell us why! Other Submit