The Secret to Cooking Amazing Chili—and the 17 Best Chili Recipes to Put It to the Test

By Audrey Bruno

Soups and stews may get all the attention when the temperatures start to dip, but the best chili recipes are just as deserving of a spot on your wintertime cooking roster. After all, this dish is practically the epitome of cold weather cooking—and not just because its name sounds "chilly."

Typically made in just one pot (whether on the stove in a large pot or in a slow-cooker) and brimming with meaty, bean-y goodness, it's designed to give you the greatest amount of energy from the least amount of effort. It's pretty much the perfect antidote to short, icy, energy-sapping days.

Chili is easy to make, not too high on prep time, and infinitely adaptable. That's because the main ingredients used, like beans and meat, come in so many different varieties. As long as you follow a fairly basic formula, you’re free to mix and match at your discretion.

For example, any type of bean (from white to pinto and even lentils) are totally fair game in a pot of chili. And the rest of the classic chili ingredients are just as varied. Does your recipe call for ground turkey but all you have on hand is ground beef? Make the swap! Similarly, if you’re out of dried chili powder but do have a can of chipotles in adobo on hand, you can make the switch without worry. Even when it comes to what to serve your chili with—whether that be a bowl of steamed rice or crispy French fries—the possibilities are endless. No matter how much you experiment, it's hard to go wrong with this foolproof dish. Plus, chili reheats extremely well and generally makes a whole bunch of servings, meaning you can make it once and get several easy and delicious weeknight dinners or weekday lunches out of it.

Before you start riffing, it's important to know a few basics to ensure you always get a dish that actually tastes like chili and not just a glorified stew. Use the tips below to find out how to make chili with success, no matter what ingredients you plan on using.

Gill Boyd, culinary arts chef-instructor at the Institute of Culinary Education, tells SELF that classic chili recipes typically consist of four core ingredients—beans, meat, veggies (like tomatoes, corn, or bell peppers), and chili peppers or chili powder, the ingredient which gives the dish both its iconic name and fiery red hue—but the way in which you combine them is totally up to your preference.

Boyd says that one of the easiest and most recognizable versions of chili contains a mix of red kidney beans, beef (whether regular or lean ground beef, or even chunks), and tomatoes (think: crushed or diced tomatoes, though you can also add in tomato paste or tomato sauce too) but that you shouldn't feel confined to this one option. There are vegetarian versions that forgo meat entirely without sacrificing flavor by using multiple types of beans. On the flipside, some options, like classic Texas-style chili, actually skip the beans in favor of using more meat. Still others use other kinds of chili seasonings, such as ground cumin, ground black pepper, oregano, or cilantro—or even some brown sugar for a hint of sweet.

Boyd says that the secret to a great homemade chili is what you use to season the base. In particular, chili peppers in some form or another are non-negotiable—without them, your chili will actually just be a stew. The easiest options and what most home cooks use are chili powder and cayenne pepper or some mix of the two, but any chili variety (even canned, whole dried, or fresh ones) can give you the flavor you’re looking for.

Exactly how long your chili needs to stew depends largely on what kinds of ingredients and cooking methods you’re using. For example, you can expect a longer cook time if you’re starting with dried beans instead of canned, or large cuts of meat rather than pre-ground alternatives, says Boyd. Similarly, stovetop and Crockpot chili will take a lot longer to prepare than Instant Pot versions. If you’re sautéing any ingredients first, like your garlic or onions, that will take some extra time too.

For stovetop cooking, Boyd explains that you’ll need about an hour to cook one pound of ground meat and/or two or more cups of vegetables and beans so that all the flavor really starts to meld. Recipes with larger cuts of meat (like whole beef cubes) will need about two hours over heat to tenderize fully.

If you’re starting with dried chili beans instead of canned, plan to soak them a full 24 hours ahead of time beforehand to reduce their overall cook time. Or use an Instant Pot to cut down the process to just an hour or less.

There are so many foods that taste great with chili, but the best options tend to be rich in carbohydrates and starchy enough to soak up all that saucy goodness, says Boyd. "For a southern influence, cornbread is a classic accompaniment, " he explains, "[but] short or long grain white rice is a great option too." In some places, like Cincinnati, chili is even served over spaghetti, he says. But don't stop there. Serve chili over a bed of crispy French fries for a quick, drive-through inspired treat. Or serve it atop a freshly baked potato and smother with toppings like sour cream and jalapenos. Don't be afraid to get creative.

The toppings you can add to chili are just as varied as the dish itself. Dairy products like cheddar cheese and sour cream help to mellow out all the strong flavors and give the dish some balance, while ingredients like avocado and cilantro leaves can add some much needed freshness. And don't forget about crispy toppings, like tortilla or corn chips, as a garnish to give the whole dish some extra texture.

These 17 recipes showcase all that chili has to offer. Whether you feel like getting creative and trying out a new ingredient, or just want a dish that you can make with what's already in your pantry, you won't have trouble finding what you’re looking for in this list.

This potato chili recipe couldn't be easier or more perfect for your autumnal cravings. If your spice rack is empty, don't fret—a jar of your favorite store-bought salsa is all you need to give this dish tons of flavor.

Get the recipe here.

Black-eyed peas retain their firm texture after lengthy cooking times better than most beans, so this easy chili recipe is far from mushy. Plus, it's also secretly packed with a whole host of leafy greens, including several cups of Swiss chard and a whole chopped leek.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Set and forget this tasty, Crockpot chili before you start your day and it’ll be ready and waiting before you know it. While this turkey chili recipe cooks itself, you’ll have time to whip up a quick batch of easy cornbread—or you can just pick up your favorite store-bought option to save even more time.

Get the recipe here.

This vegan recipe has all the flavors of a great daal and classic chili combined. Eat it with a side of steamed rice and top with a bit of cheese or avocado for the full fusion experience.

Get the recipe here.

This chili is packed with smoky flavors from charred corn, smoked paprika, and ancho chili peppers. Instead of cooking chicken breasts from raw, save yourself a dirty pan and use pre-cooked rotisserie chicken instead.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

This recipe begs the question, why use cheese as a topping when you could put it directly in your chili? Cream cheese and pepper Jack get added at the last moments of cooking to produce a texture that's a lot like queso, but more socially acceptable to eat by the spoonful.

Get the recipe here.

As far as meat alternatives go, tempeh does an excellent job of imitating the taste, texture, and protein count of actual meat in this vegan chili. This recipe also goes out of the box by using toasted pepitas instead of more common crunchy toppings, like tortilla chips.

Get the recipe here.

This is another tasty chicken recipe that can be made easier by using rotisserie chicken instead of cooking it yourself. Shred it up moments before your chili is finished cooking, stir it in, and enjoy.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

This black bean chili gets a ton of flavor from unexpected ingredients, including sweetness from maple syrup and acidity from toppings like quick pickled red onions.

Get the recipe here.

What makes Texas-style chili special is that it doesn't contain any beans at all. Instead the focus is on the meat and the chilis, as well as a couple other surprising ingredients, like chocolate and dark beer, that give the dish an incredible depth of flavor.

Get the recipe here.

This fragrant chili soup is packed with all the ingredients you’d find in a great tagine, including dried apricots, chickpeas, and plenty of North African spices.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

In addition to being a great way to take advantage of all the butternut squash at the farmers market, this chili is also one of many great soups to freeze. Double the recipe and store it away so you can enjoy it months later when winter squash is no longer in season but you’re still craving those earthy flavors.

Get the recipe here.

This vegetarian chili uses a mix of kidney and black beans as well as lentils to create a satisfying meatless alternative to the classic.

Get the recipe here.

Hominy is a type of corn that can be found among the canned chili and salsa sections at Mexican and specialty stores, but you can also use sweet corn here if that's all you have on hand.

Get the recipe here.

By Amy Marturana Winderl, C.P.T.

By Malia Griggs

By Sara Coughlin

Unlike most chilis, which tend to rely on red tinted chilis and chili powders like cayenne pepper, this one uses canned green chilis to switch up both the flavor profile and the color of the dish.

Get the recipe here.

Any kind of food can and should be pumpkin-ified—even chili. This recipe uses canned pumpkin to add a bit of earthy sweetness to the dish, and the results taste like everything you’d hope to find in a perfect winter meal.

Get the recipe here.

Along with three kinds of beans—black, kidney, and pinto—this recipe also uses a bit of quinoa to add a surprising, al dente texture to the chili.

Get the recipe here.

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