10+ Favorite Chili Recipes {Fall Musts!}

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Every fall we whip out all things chili. Chili recipes are perfect for those cool days, and can be made ahead for busy nights!

Why We Love It!

Soups and chilis are hearty, filling, and perfectly cozy – especially when served with a side of Cornbread.

Whether you have beans, no beans, or make it meatless, there is a perfect homemade chili recipe (or two) for you!!

Here is why think chili recipes are a must!

Flavor. Whether spicy or mild, chili can pack a huge flavor punch.
Hearty. Chili can be filled with meat, beans, and veggies, making it filling enough for a stand-alone meal!
Ingredients. Chili can often be made with strictly canned ingredients making it a pantry staple dish that you can whip up any night!

If you like a little spice in your best chili recipes, use these simple tips and flavors.

Add flavor. Give chili time to simmer, allowing the recipe’s flavors to meld together before making adjustments.

Garlic, chili powder, onion, cumin, salt, pepper, and bell peppers are chili ingredients commonly used to add lots of flavor.
Use beef broth or stock instead of water.

Spice level. Either add spicy ingredients directly to the pot of chili or place them on the side for people to add to their own bowls.

Add chili powder, cayenne pepper, diced jalapeños with the seeds, red chili flakes, or hot sauce.
Neutralize the heat by adding sour cream or milk, honey or brown sugar, tomato sauce, or a squeeze of lemon or lime juice to the pot or bowl.

Chili recipes start with the best beans and meat. Get the best flavor with these simple tips!

Beans. Common beans include pinto beans, kidney beans, and black beans. Fava, navy, and even green beans may also be used.
Ground meat. Use lean ground beef to avoid excess oil or substitute with ground turkey, ground chicken, or ground pork sausage.
Steak. Cubed Chuck or Tri-Tip are both great choices. To get a nice uniform cube, partially freeze the meat then cut ⅜ to ½ inch cubes. Rinse or pat the meat with a paper towel to remove any excess blood.
Toppings. Try adding sour cream, tortilla chips, cilantro, avocado, green onions, cheese, lime wedges, or jalapenos.
Storing. Place cooled chili in an airtight container, freezer-safe (if applicable). Refrigerate for 3-4 days, or freeze for up to 6 months. Thaw before heating on the stovetop, in a crock pot, or in the microwave.
Leftovers. Chili is great for a bowl on the go. Use it to make tasty dishes like loaded chili baked potato, chili nachos, chili dogs, and chili mac.