The Best Chili Ever
We break classic chili down into its distinct elements—the chiles, the beef, the beans, and the flavorings—perfecting each one before putting them all together in one big happy pot.
Braised Chicken with White Beans and Chile Verde
Rather than adding your meat directly into the pot of beans and chilies, we top this chili with whole braised chicken legs.
Easy Pork and Three Bean Chili
Pork shoulder is stewed with black, garbanzo, and red kidney beans until the meat is tender and the beans are packed with flavor.
Fresh Hatch chilies, necessary for a classic New Mexico chile verde, are nearly impossible to find in the Northeast. This recipe substitutes them with more readily available peppers.
Real Texas Chili Con Carne
A classic Texan chili doesn't have the beans, tomatoes, or other vegetables featured in many of our chilies. This chili con carne recipe calls for little more than cubed chuck and a variety of chilies, stewed for several hours until the meat is just tender.
Carne adovada doesn't get as much attention as its cousin, chili con carne, but that doesn't make this braised pork any less delicious. A mix of dried ancho and pasillo chilies bring the heat, while raisins and orange juice give the stew a slight fruity sweetness.
Vegan Black Bean and Squash Chili
Butternut squash, bell peppers, and avocado make this quick vegan chili substantial and satisfying.
Dutch Oven Chili
Slowly cooking your chili in a heavy Dutch oven over a slow, steady fire produces creamy beans and falling-apart meat.
Beef Tamale Pie with Cornmeal Crust
A cornmeal crust adds texture and sweetness to this earthy chili, flavored with ancho powder and unsweetened cocoa.
Easy Chipotle Chicken Chili
Using ground chicken and canned beans allows this white chili variation to come together in just half an hour.
Quick Chili with Sweet Potato and Pork
Loading up on vegetables lets you make a meat-light chili that's still satisfying. Sweet potatoes give this ground pork version a slight sweetness and a bonus pop of color.