249 chili con carne recipes

These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

A slow-simmered Southwestern beef chili with pinto beans, green chilis, jalapeños, and six tablespoons of chili powder. Topped with sharp cheddar and scallions. Tucson tough.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

Pork chili with pinto beans, blended tomatoes, red pepper flakes, and garlic served over beans with corn tortillas. A New Mexican-style chile that skips the ground beef for tender cubed pork simmered in a simple red sauce.

A wonderful winter recipe, this recipe can be made vegan or with meat. Either way, it’s packed with healthy fiber and low fat protein. High fiber meals help to lower cholesterol and blood pressure, as well as protect us from various types of cancers.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.

Jalapeno chicken white chili goes creamy, built on a roux-and-cream base loaded with chicken, great northern beans, and corn. Fresh and pickled jalapenos bring double the heat. Top with Jack cheese.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

The first chili recipe appeared in West Texas at the turn of the century.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.