Chili can feed a crowd, fill the freezer, and stretch into lunches all week.
Here are six of our best chili recipes to make this season, from a classic beef pot to lighter white chicken and turkey options. Before you cook, read through what makes a chili great, because the ingredients you pick matter more than any single recipe.
Every good chili balances a few components:
This is our most popular chili, and it earns the name.
Ground beef is built up with Roasted Granulated Garlic, Granulated Toasted Onion, Ground Cumin Seeds, and Coriander, then given a backbone of chili powder and Smoked Spanish Sweet Paprika.
Mexican Oregano and a little Cayenne bring the warm, earthy finish, and you can dial the heat up or down with Mild or Medium Chili Powder.
Fire-roasted tomatoes, tomato paste, and beef broth make a thick, rich base, and kidney and black beans round it out. Top it with grated cheddar, scallions, sour cream, or crushed corn chips.
Bison sirloin is leaner than beef and has a slightly sweeter, earthier flavor, so this chili gets a different twist.
Our Homestead Seasoning and a teaspoon of Supreme Saigon Cinnamon give the pot a warm, sweet-and-spicy edge that sets it apart from a standard red chili. Cubed bison cooks with onion, diced tomatoes, and beans, and the result is a hearty bowl that doesn’t need much dressing up. Garnish with shredded cheddar and cilantro.
Nebraska fans serve it with cinnamon rolls on the side, which you have to try if you've never had the chili and cinnamon roll combo.
This is the lighter, brighter option.
Rotisserie chicken keeps the prep short, and Great Northern beans give the chili a creamy texture without any heavy cream. Canned green chiles, Hatch Green Chile Powder, and a squeeze of lime add a fresh tang, while Cumin Seeds, Mexican Oregano, and Smoked Paprika keep the flavor deep. Fire-roasted corn adds a sweet pop, and a finishing swirl of sour cream ties it all together.
It comes together in about 30 minutes, so it’s a good pick for a weeknight.
Pumpkin is the secret here.
Half a can of pumpkin purée adds body and a mellow sweetness to ground turkey, so the chili tastes rich without any extra fat. It’s built on three kinds of chile powder, including Guajillo and Mild Red New Mexican, plus Hatch Green Chile Powder, so the flavor is layered rather than one-note.
Black, garbanzo, and great northern beans give it plenty of substance, and salsa verde brings a bright, tangy finish. It’s a good way to use a can of pumpkin beyond the pie, and it’s the one to make on a cool fall night.
This is a Colorado classic, and the flavor comes from roasted green chiles and tomatillos.
Bone-in pork shoulder simmers slowly with onion, garlic, and chicken stock until it’s tender enough to shred. Hatch Green Chile Powder, Cumin, and Mexican Oregano bring a smoky heat that feels right any time of year, and a spoonful of honey balances the tartness of the tomatillos.
Finish it with fresh cilantro and a squeeze of lime, and serve it with warm tortillas for the full experience.
This one takes its personality from our Southern Gold Barbecue Sauce.
Its mustard-spiked tang goes into a chili built on cubed pork, bell peppers, celery, carrots, and black beans, so it has both sweetness and savory depth. A little Cumin and Hot Red New Mexican Chile Powder keep the heat steady, and tomato paste gives the pot a rich backbone.
It’s a good choice if you want something beyond beef and turkey. Serve it with a fried egg on top for breakfast, or spoon it over savory waffles.
When you want the flavor of a chili in under 30 minutes, our one-pot Chicken Enchilada Chili fits the bill.
It’s aromatic and earthy, with a family-friendly medium heat, and its flavors draw on the fresh, bright cooking of Mexico’s Yucatán peninsula.
The seasoning does most of the work, so you can focus on getting dinner on the table. Top it the way you would enchiladas, with shredded cheese, sliced avocado, or crushed tortilla chips. For more on the seasoning, read All About Enchilada Seasoning.
Did you make your bowl of chili too hot or spicy? Stir in sour cream or Greek yogurt, add a squeeze of lime, or add more beans and liquid to spread the heat around. A little brown sugar or a splash of beer softens sharp chile heat.
Want more heat? Add cayenne or hot chile powder early, so it has time to bloom, and add it a little at a time.
Shop all of our hot & spicy seasonings to find the best spice to flavor your favorite pot of chili with more heat.
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