Chili

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

Serve this over the Baked White Polenta with Two Cheeses, and season with any — or all — of the suggested toppings (chocolate adds mole flavor).

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

Be the cookout MVP with our recipe for Coney dogs—beef franks topped with meat sauce, chopped onions, and a squidge of yellow mustard.

Tingly mapo tofu meets cozy Midwestern chili mac in this one-pot dinner.

Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Yes, turkey is a relatively lean protein, but when you pair it with white beans, a robust and concentrated chile purée, and simmer it for a short period of time, it delivers major body and richness. 

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

This white chili recipe works well with ground chicken or turkey, too.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.