There’s nothing better than a warm, flavorful bowl of chili—unless it’s a second bowl! Over the years, I’ve tested countless batches, tinkering with spices and ingredients, just to find that perfect bowl.
Below are 27 favorites that’ll warm your heart and make you crave seconds. From traditional beef chili to sweet and spicy habanero mango, each recipe is crafted to delight and surprise your taste buds.
Pull out your crock pot, gather your ingredients, and let these comforting bowls of chili simmer their way into your weekly meal rotation.
1. Traditional Beef Chili
This one’s your all-American, slow-simmered staple. Ground beef, kidney beans, and diced tomatoes come together in a hearty base of chili powder and cumin. There’s something so comforting about the familiar aroma when you lift the lid.
I love topping it with sour cream and cheddar. Don’t forget cornbread on the side—nothing beats dipping a warm slice into that rich, saucy goodness.
2. Texas-Style No-Bean Chili
They say real Texan chili has no beans, and this version proves why. It’s all about big chunks of beef, layered spices, and a subtle smoky kick. Let it cook low and slow until the meat falls apart.
I often serve mine with diced onions and jalapeños for extra crunch. It’s thick, bold, and perfect for those who believe beans have no place in chili.
3. Spicy Three-Bean Chili
When I’m craving a meatless option, this three-bean chili saves the day. Black, kidney, and pinto beans meld together in a spiced tomato broth. It’s so hearty, you won’t miss the meat at all.
I usually add a dash of chipotle powder for a smoky heat. Pair it with warm tortillas or even cornbread muffins—the flavor is pure comfort.
4. White Chicken Chili
Creamy, mild, and wonderfully soothing, this chicken chili relies on tender white meat, white beans, and green chilies. The crock pot does all the heavy lifting, leaving you with a silky texture.
I like garnishing with fresh cilantro and a squeeze of lime. The gentle spices and warm broth make it a hug in a bowl—especially on chilly evenings.
5. Smoky Chipotle Chili
Prepare for a fiery twist. This chili’s star is the chipotle pepper, adding a distinct smoky depth to every bite. Ground beef or turkey works here—both soak up that smoky sauce beautifully.
I once made a batch so spicy my friends broke a sweat, but they still finished every drop. A dollop of sour cream can tame the heat, but I love that lingering warmth on a cold day.
6. Pumpkin Turkey Chili
A bit of pumpkin puree adds subtle sweetness and a velvety texture to this turkey-based chili. Don’t worry, it doesn’t taste like pumpkin pie—it just rounds out the flavors and pairs beautifully with chili spices.
I stumbled upon this recipe in the fall and fell in love. Served with a swirl of Greek yogurt on top, it’s an unexpected hit that always leaves folks asking for the secret ingredient.
7. Chocolate Mole Chili
Yes, chocolate really belongs in chili. A bit of dark chocolate or cacao powder deepens the sauce, lending a mole-style richness that feels decadent but not cloying.
I discovered this trick by accident while experimenting with leftover chocolate nibs. Now I add it every chance I get. You’d be surprised how well sweet and spicy can play together.
8. Beer & Brisket Chili
This is the slow-cooker recipe that impresses guests. Tender brisket chunks, a bottle of your favorite malty beer, and hours of simmering turn into a robust masterpiece.
It’s practically a stew, with chunks of meat so soft you barely need a fork. For a final flourish, sprinkle green onions on top and serve with fresh bread for dunking.
9. Sweet Potato & Black Bean Chili
Nutty black beans and sweet potatoes create a vibrant base, loaded with vitamins and fiber. The crock pot teases out the natural sweetness, and a dash of chili powder balances it nicely.
I love making this when I want something filling yet vegetarian. A side of avocado or guacamole complements the sweetness, making it feel extra nourishing.
10. Buffalo Chicken Chili
Picture your favorite buffalo wings, but in chili form. Shredded chicken, hot sauce, and a swirl of blue cheese or ranch at the end—yes, it’s that good.
Serve it at game day parties or whenever you’re in the mood for tangy heat. I often accompany it with celery sticks for a playful nod to classic wing platters.
11. Turkey & Quinoa Chili
Quinoa is a game-changer here, adding a pleasantly chewy texture while boosting protein. Lean turkey and a light tomato broth create a chili that’s surprisingly robust without feeling too heavy.
This recipe was a go-to when I wanted a healthier spin. Honestly, you can’t even tell it’s “lighter.” It’s still chili, after all—full of warmth and spice.
12. Low-Carb Keto Chili
No beans, lots of meat, and a rich tomato base. This chili respects the keto lifestyle with minimal carbs yet keeps the big, bold flavor chili deserves.
I like adding riced cauliflower or chopped mushrooms for extra substance. It’s great to know you can enjoy something so hearty while staying in line with your dietary goals.
13. Mediterranean Chickpea Chili
Think of this as chili’s breezy cousin. Chickpeas, tomatoes, olives, and a sprinkling of oregano bring a Mediterranean vibe. It still feels like chili but with a sunny twist.
I once ladled it over couscous, and the combination was magical. Feta crumbles on top? Pure bliss. It’s a fun way to break out of the standard chili box.
14. Butternut Squash & Lentil Chili
Sometimes you want comfort without the heaviness. Butternut squash and lentils do the trick, creating a thick stew that’s both nourishing and flavorful.
The squash chunks sweeten gently in the crock pot, while lentils provide protein and body. Add a sprinkle of fresh thyme or sage if you’re feeling fancy.
15. Paleo-Friendly Bison Chili
Bison meat is leaner than beef but still gives that hearty depth. This recipe sticks to paleo guidelines—no beans, minimal fillers—just lean meat, veggies, and spices.
The result is a chili that tastes clean but satisfying. I love adding bell peppers and onions for extra crunch. Plus, bison’s subtle gamey note adds intrigue to every spoonful.
16. Cincinnati-Style Chili
Cinnamon, chocolate, and warm spices give this chili a sweet-savory flair. Traditionally served over spaghetti, it defies the usual chili rules.
At first, I was skeptical, but the unique taste won me over. Top it with shredded cheddar and chopped onions, and you’ll understand why it’s a local legend.
17. Hatch Green Chile Pork Chili
Fresh, roasted Hatch chiles deliver a burst of New Mexico flavor. Slow-cooked pork shoulder shreds into a stew that’s smoky, a bit spicy, and totally comforting.
I often spoon it over rice or scoop it up with warm tortillas. The green chile aroma is unmistakable—it’s like a road trip to the Southwest, right from your kitchen.
18. Hawaiian Pineapple Chili
A tropical twist for the adventurous. Ground meat (beef or turkey) mingles with diced pineapple, creating a sweet-salty tandem.
I worried pineapple might be odd in chili, but it brightens the spiciness in a surprising way. Some folks add soy sauce or teriyaki flavors, but I keep it simple, letting the fruit shine.
19. Cajun Red Bean & Andouille Chili
Bold Creole spices, andouille sausage, and red beans form a fusion of chili and gumbo vibes. It’s both smoky and savory with a touch of NOLA charm.
I prefer it with a side of cornbread to soak up the juices. The slow simmer merges all those spices, giving your bowl that back-bayou feeling.
20. Italian Sausage & Tomato Chili
Picture robust Italian sausage, tomatoes, and classic chili seasonings. The outcome is a hearty mix bridging the line between pasta sauce and chili.
Sometimes I toss in zucchini or mushrooms for extra texture. A sprinkle of Parmesan on top seals the deal—trust me, it’s the cozy dinner you didn’t know you needed.
21. Ghost Pepper Chili
Ready for a challenge? Ghost peppers bring the heat in a major way. This is the chili for true spice warriors.
I serve it with extra sour cream and bread on standby, just in case. The slow-cooker softens the peppers’ burn slightly, but it’s still a fierce bowl of fire.
22. Fire-Roasted Jalapeño Chili
Jalapeños, charred to perfection, lend a smoky dimension. It’s hot, but not ghost-pepper insane. The spice level hovers at a pleasant burn.
You can roast them yourself or buy them pre-roasted. Either way, your chili gains a distinctive charred flavor that’ll make you want a second helping.
23. Habanero Mango Chili
Sweet, ripe mango collides with habanero’s undeniable kick. That fruity tang complements the chili’s savory base, creating a memorable spoonful.
I discovered this combo at a summer cookout. Now I can’t imagine chili season without at least one batch of this sweet and spicy delight.
24. Korean Gochujang Beef Chili
Gochujang is a sweet-spicy Korean chili paste that adds an addictive umami bomb. Ground beef, garlic, and onions meet this vibrant sauce, transforming your chili into an international experience.
Top with green onions and sesame seeds if you like. You’ll appreciate the playful twist on your standard chili night, and your kitchen will smell amazing.
25. Sriracha Honey Chicken Chili
When I crave a balance of heat and sweetness, this chili answers the call. Sriracha’s punch is offset by honey’s mellow notes, making each bite a rollercoaster of flavor.
Shredded chicken fits right in, absorbing all that sauce. I often toss in bell peppers for color and crunch. It’s a guaranteed crowd-pleaser—trust me.
26. Mac & Cheese Chili
Yes, it’s as indulgent as it sounds. You combine a thick chili with cheesy macaroni, creating a dish that’s half stew, half creamy pasta.
It might not be the healthiest, but it’s pure comfort in a bowl. If you’re in the mood to treat yourself, go for it—life’s too short to skip something this decadent.
27. Chili-Stuffed Baked Potatoes
This idea started as a way to use leftovers. Bake a potato until it’s fluffy, then load it with your favorite chili. Top with cheese, sour cream, or any garnish you fancy.
It’s the perfect spin for next-day chili, turning a simple potato into a feast. That first scoop, cutting into the spud to reveal steaming chili beneath—unforgettable.