Delicious Chili Recipes

Few things make these winter weeks better than a nice bowl of delicious chili. Whether you like it with beans, no beans, meat or vegetarian, I think we can agree that a warm bowl of chili during these cold days really hits the spot. I spent quite a bit of time looking up new recipes to try out at home. My wife and I love to cook together, it’s a bit of a therapeutic time for us. So when we come across a new recipe, we can’t wait to try it and share it with our friends.

This first recipe comes to us from Ree Drummond via the Food Network. It’s a pretty easy recipe and it’s very tasty. It has a little more of a Mexican cuisine flavor to it with the Masa Harina in the ingredients. A nice touch if you are looking for something a little more out of the ordinary. Here’s what you will need.


  • 2 pounds ground beef
  • 2 cloves garlic, chopped
  • One 8-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup Masa Harina
  • One 15-ounce can of kidney beans, drained and rinsed
  • One 15-ounce can of pinto beans, drained and rinsed
  • Shredded Cheddar, for serving
  • Chopped onions, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving

Check out the full recipe directions on the Food Network page.

This next recipe is for those of us who like a little more than a spicy kick in our food. It comes from one of my favorite recipe pages, The ingredients include Anaheim chile peppers, red jalapeños, and chipotle pepper sauce. Oh, yeah, and a can of beer. It’s going to take a little bit longer to prepare and cook, but it’s worth the wait. Here is how to prepare it.


  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 ½ pounds lean ground beef
  • ¼ cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
  • 1 (28 ounces) can crushed San Marzano tomatoes
  • 1 (14.5 ounces) can fire-roasted diced tomatoes
  • 1 (12 ounces) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 ½ teaspoons dried basil
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 (16 ounces) cans dark red kidney beans (such as Bush’s®)
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin


Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers and garlic in the hot oil until softened. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.

Stir crushed tomatoes, diced tomatoes, tomato paste, and wine into the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.

Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Do you have a favorite chili recipe? Share it with us in the comments section below.

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