Best Chili Recipes

Rachael Ray's Meat-less Chili

Cold weather calls for a hot bowl of soup. And there’s nothing quite as satisfying as chili. Whether you’re a chili purist (focused on heat+meat), a vegetarian (it’s all about the beans), or an all-inclusive lover of the dish, we’ve got just the right recipe for you.
Rachael’s Meaty, Meat-less Chili (pictured above)

Start the new year off right with a meatless take on chili. Simply sub the chicken stock for vegetable stock to make this version vegetarian.

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Texas Chili

Authentic Texas Chili

Lisa, aka the Homesick Texan, prefers her chili with no beans (or tomatoes). Try out her take on authentic Texas chili.

Get the Homesick Texan’s More Precise Texas Chili Recipe

Emeril’s Turkey and White Bean Chili

Emeril's Turkey and Bean Soup

Emeril adds a little kick to his turkey and white bean chili.

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Slow-Cooker Cincinnati Chili

Cincinnati Chili

Rachel at Coconut and Lime achieves a balance of not-too-saucy, not-too-dry with her Cincinnati-style chili recipe.

Get Coconut and Lime’s Recipe for Slow-Cooker Cincinnati Chili

Rachael Ray’s Argentine Chili with Chimichurri

Argentine Chili with Chimichurri Sauce

Rachael Ray serves up an Argentinian-inspired bowl of chili made from sirloin, chorizo and chile peppers. She tops the dish with homemade Chimichurri sauce.

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Pork Green Chile Stew

Green Chile Recipe

Take a break from your typical chili recipe. Megan from A Sweet Spoonful shares a recipe for pork green chile stew, a staple in the Northern part of New Mexico.

Get A Sweet Spoonful’s Pork Green Chile Stew Recipe

Chili in a Biscuit Bowl

Chili in Biscuits from Paula Deen

Paula Deen offers up this creative twist on serving chili: biscuit bowls. Bet you can't eat just one!

Get Paula’s Recipe for Chili in a Biscuit Bowl

White Chicken Chili Stew

White Chicken  Chili Stew

This twist on chili, courtesy the Food Network Magazine, brings the heat.

Get the Food Network Magazine’s White Chicken Chili Stew

Sausage Chili

Emeril's Sausage Chili

Emeril subs in spicy sausage for beef, but he doesn't let the heat overwhelm the flavors of the dish.

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Meaty, bean-y, with tomatoes or without…how do you take your chili?

 

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