Chili season is here, and I’ve got a fantastic line-up of chili recipes to share with you. Whether you like it smoky and rich, spiced and unique, or bright and tangy, there’s a chili here you’ll love making and eating.
I know you’re looking for comforting meals that are packed with flavor and easy to follow. That’s exactly what you’ll find below. Let’s get cooking some cozy bowls of chili for you and your family!
Jump to Recipe:
Hearty Brisket Chili Recipe
This Brisket Chili is a warming meal perfect for cooler days. It uses leftover cooked brisket, giving it a deep, smoky taste that makes every bite extra special.
Key Ingredients & Tips for Brisket Chili
- Cooked Brisket: Using pre-cooked or smoked brisket makes this chili simple to prepare and adds incredible richness.
- Long Simmer: Let your chili cook slowly for at least an hour to let all the good flavors combine completely.
What You Need for Brisket Chili
- 2 lbs cooked brisket, shredded or cubed
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2-3 tablespoons chili powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 4 cups beef broth
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 8 servings
How to Make Brisket Chili
Step 1: Get Started with Aromatics
In a large pot or Dutch oven, heat a little oil over medium heat. Add the chopped onion and cook until it’s soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until you can really smell it.
Step 2: Combine and Simmer Your Chili
Add the shredded brisket, diced tomatoes, kidney beans, chili powder, cumin, and beef broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours. This helps all the wonderful flavors blend together. Season with salt and pepper as you like.
📝 Final Note on Brisket Chili
This chili often tastes even better the next day! It also freezes very well for a quick meal later. Just thaw and reheat gently on the stove.
Classic Cincinnati Chili Recipe
Cincinnati Chili is a unique dish known for its special spice blend and how it’s served. It’s often put over spaghetti with specific toppings, giving you a comforting and different chili experience.
Key Ingredients & Tips for Cincinnati Chili
- Secret Spices: Don’t skip the cinnamon and allspice! These are key to the classic Cincinnati taste that makes this chili special.
- Simmering Time: A longer simmer helps the meat break down and the flavors mix, creating a fine texture unique to this chili.
What You Need for Cincinnati Chili
- 1.5 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 lb spaghetti, cooked
⏱️ Time: 1 hour 45 minutes🍽️ Yields: 6 servings
How to Make Cincinnati Chili
Step 1: Brown the Beef and Aromatics
In a large pot, brown the ground beef over medium-high heat, breaking it into very small pieces as it cooks. Drain any excess fat. Add the chopped onion and minced garlic, cooking until soft, about 5 minutes.
Step 2: Simmer with Spices for Rich Flavor
Stir in the tomato sauce, tomato paste, beef broth, chili powder, cinnamon, allspice, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for at least 1 hour, or longer for deeper flavor. The chili should be thin enough to pour over spaghetti.
📝 Final Note on Cincinnati Chili
Serve your Cincinnati chili “ways”: 3-way (spaghetti, chili, cheese), 4-way (add onions OR beans), or 5-way (add onions AND beans). Top with oyster crackers for an authentic touch!
Fresh Chili Verde Recipe with Pork
Chili Verde is a bright and tangy green chili, usually made with tender pork. Its wonderful flavor comes from roasted tomatillos and green chiles, offering a different but equally comforting chili experience.
Key Ingredients & Tips for Chili Verde
- Roasted Tomatillos: Roasting the tomatillos and chiles before blending adds a smoky depth and makes their taste less sharp.
- Pork Shoulder: This cut of pork becomes wonderfully tender when slow-cooked, perfect for soaking up the green sauce.
What You Need for Chili Verde
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1.5 lbs tomatillos, husked and rinsed
- 1 large onion, roughly chopped
- 4-5 poblano peppers, deseeded and roughly chopped
- 2-3 jalapeño peppers, deseeded and roughly chopped (adjust for heat)
- 4 cloves garlic, peeled
- 4 cups chicken broth
- 1 bunch fresh cilantro
- 2 tablespoons oil
- Salt and pepper to taste
⏱️ Time: 3 hours 45 minutes🍽️ Yields: 6-8 servings
How to Make Chili Verde
Step 1: Prepare the Green Sauce Base
Preheat your oven’s broiler. Place tomatillos, poblano peppers, jalapeño peppers, onion, and garlic on a baking sheet. Broil for 7-10 minutes, turning once, until the vegetables are softened and slightly charred. Let them cool a bit, then transfer to a blender with cilantro and 1 cup of chicken broth. Blend until smooth.
Step 2: Brown the Pork and Simmer
Heat oil in a large pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper, then brown them in batches on all sides. Remove the pork. Pour the blended green sauce into the pot, scraping up any browned bits. Bring to a simmer, then add the pork back along with the remaining chicken broth. Cover and simmer on low heat for 2.5 to 3 hours, until the pork is very tender.
📝 Final Note on Chili Verde
Serve this chili verde with warm tortillas, a dollop of sour cream, or a sprinkle of crumbled cotija cheese. It’s also fantastic over rice or as a filling for burritos!