What is the secret to really good chili?

Only Add Flavorful Liquids Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What is the best meat for chili?

What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.

Should you put oregano in chili?

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food .

What is the most important spice in chili?

Spices: Freshly ground cumin is a must. If it's not fresh, then don't bother. Secret Ingredients & Technique: I like extra hot chili, so I round up all spicy ingredients. I cool it down by piling on lots of fresh fixins' including scallions, cilantro, and sour cream.

Why do you put vinegar in chili?

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang . Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

Why is my chili not flavorful?

Change up the beans . Use black beans, pintos, or a combination of beans to give more flavor. Cook the chili! If you don't cook it long enough (or put in a pressure cooker to speed up the process), it won't taste quite right.

How do you make chili taste stronger?

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika . If it's too spicy add a little brown sugar and some sweet paprika.

Does sugar make chili taste better?

Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

How do you make chili taste more meaty?

In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.

Our 23 Best Chili Recipes (2024)

If you're going to keep one recipe in your back pocket when the weather cools down, you can't go wrong with homemade chili. Pull out your Dutch oven, and go with a meaty option like Short Rib Chili or a meat-free take like Vegetarian Black Bean Chili with Ancho and Orange. Whether you're looking for a new chili recipe to love or an upgrade to an old favorite, these hearty bowls are sure to please.

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Classic Beef Chili

If you don't have a favorite chili recipe, make this one your go-to for game day. 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. And thanks to convenient canned beans, you can get this on the table in under an hour.

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Cincinnati Chili

Cincinnati chili is not your average bowl of chili. There's a certain structure to how to order it: Two-Way (or just chili spaghetti), Three-Way (chili, spaghetti, and shredded cheddar cheese), and Four-Way (chili, spaghetti, cheddar cheese, and onions or beans). It's also served over hot dogs and in sandwiches. The chili gets depth from plenty of spices, such as cumin, cinnamon, and nutmeg, with a light kick from cayenne.

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Lightnin' Fast Weeknight Skillet Chili

Mexican chorizo, fire-roasted tomatoes, and chipotles add bold, smoky flavor to this weeknight-friendly beef chili recipe.

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White Chicken Chili

This creamy, spicy, and boldly-flavored White Chicken Chili cooks in one pot in under an hour. It gets its luscious texture from creamy navy beans and chopped corn tortillas, which thicken the broth and give it a long-cooked flavor. A lightly piquant combination of fresh jalapeños, diced green chiles, ground cayenne, and chili powder lend heat without overpowering the chili, while fresh and cooling cilantro, stirred in at the last minute, balances each bowl.

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Short Rib Chili

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. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.

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Pork Chile Verde

This pork chile verde recipe from Guy Fieri is chock-full of meltingly tender pork shoulder braised in a tomatillo and chile-infused broth. Fieri uses pasilla, poblano, anaheim, and jalepeño peppers as the chile base for this comforting stew. It’s a warming, cozy dish for a winter gathering and perfect for any game day gathering.

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Mapo Tofu–Inspired Beef and Black Bean Chili

This chili gets incredible flavor from the Chinese fermented chile and bean paste known as doubanjiang (aka toban djan). A big pot of black beans and beef is packed with the málà flavor (spicy, tingly, and numbing) of mapo tofu thanks to the combination of Szechuan peppercorns and chiles.

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Turkey-and-Pinto-Bean Chili

This chili is made with ground turkey, olive oil, pinto beans, and plenty of vegetables. It has the perfect level of spice, not too much nor too little, so it's perfect for everyone.

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Chili con Tofu

Spicy chili seasonings pair beautifully with tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. 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.

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Black-Bean Turkey Chili

Garlic, cumin, ancho, and New Mexico chile powders spice up this relatively simple recipe. Black beans bolster up the lean ground turkey and chunks of chopped tomatoes. Serve with grilled tortillas and a dollop of sour cream.

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Vegetarian Black Bean Chili with Ancho and Orange

This vegetarian chili starts with canned black beans and a simple tomato sauce with crushed tomatoes and tomato paste. Plus, a hint of fresh orange adds a warm, sweet note to the rich spices.

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Chili with Guajillo and Ancho Chiles and Hominy

This chili is flavored with three kinds of dried chiles: fruity guajillos, smoky anchos, and a New Mexico chile. After he soaks the chiles in water to plump them, he blends them to form a silky puree, which gives the chili a complex flavor.

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Cumin Chili

You'll get a bright taste of cumin in this great cold-weather chili made with ground beef, beans, and green bell pepper. If you want a hotter chili, add as much cayenne as you like.

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Four-Chile Chili

Ground sirloin, jalapeño, ancho, chipotle, and paprika play a key role in this spicy chile, combined with beans and beef broth. It'll keep in the fridge for up to four days, or you can freeze it for two months if needed. It's the best ready-made meal there is.

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Three-Chile Beef Chili

With coffee, stout beer, smoky bacon, and three kinds of chiles, 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.

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Beef Chili with Beans

This smoky, spicy version of chili is a slightly modified version of Grant Achatz's mother's chili, made with ancho, pasilla, and chipotle powders, plus a homemade blend of seasonings and fresh herbs.

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Pork-and-Brisket Chili

In Kansas City, Missouri, chef Colby Garrelts makes a giant pot of chili for his family's Sunday supper, often using venison that he has hunted himself. Here, he uses a mix of pork shoulder and brisket for a super-satisfying bowl of chili. Anything using Rancho Gordo beans is a winner in our book.

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Spicy Chicken Chili

Serving this spicy stew is a surefire way to please everyone at the table. You can also substitute leftover turkey or chicken in for the chicken thighs.

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Crock-Pot Chili

Chili benefits from being simmered low and slow. And if you want to use dried beans instead of canned, it's effortless to make in a slow cooker. Add them with the ground beef, tomatoes, and spices, and just six hours later, you have delicious chili. For a spicier dish, add a minced, seeded poblano chile or two minced, seeded chipotle chiles in adobo along with the jalapeños.

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Chickpea and Swiss Chard Chili

This smoky, rich chili is a simple one-pot dish and it takes just 30 minutes to make and requires only 10 ingredients (salt and pepper included). The leftovers are perfect for saving for lunch the next day.

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Vegetable Chili with Garlic Rice

Here are two recipes for the price of one: a garlicky rice side dish that's also delicious with chicken or shrimp, and a hearty black-bean chili that puts meatier versions to shame.

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Quick Three-Bean Chili

Some chilis need to simmer for a long time to help the flavors develop. This one doesn't because the addition of little bit of bacon instantly adds meatiness and a smoky flavor.

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Winter Vegetable Chili

This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.

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Our 23 Best Chili Recipes (2024)

Classic Beef Chili

Cincinnati Chili

Lightnin' Fast Weeknight Skillet Chili

White Chicken Chili

Short Rib Chili

Pork Chile Verde

Mapo Tofu–Inspired Beef and Black Bean Chili

Turkey-and-Pinto-Bean Chili

Chili con Tofu

Black-Bean Turkey Chili

Vegetarian Black Bean Chili with Ancho and Orange

Chili with Guajillo and Ancho Chiles and Hominy

Cumin Chili

Four-Chile Chili

Three-Chile Beef Chili

Beef Chili with Beans

Pork-and-Brisket Chili

Spicy Chicken Chili

Crock-Pot Chili

Chickpea and Swiss Chard Chili

Vegetable Chili with Garlic Rice

Quick Three-Bean Chili

Winter Vegetable Chili

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What is the secret to really good chili? ›