Chili Recipes! Click on the comments you'd like to print with your recipe. Grayed out comments will not print. Print (Ads will not print.) Top Comments jonathan January 15, 2008 at 4:47 am I’ve been using the one posted below for quite some time, and with great success. Very complex flavors, including coffee, cocoa and beer. Better if prepared a day in advance. I use half the beans, sugar and hot peppers called for (people can can always add more later if they like their chili “bean-ier”, sweeter or hotter). http://allrecipes.com/Recipe/Chili-I-2/Detail.aspx lydia January 15, 2008 at 5:12 am I have a few favorites — lately tending towards white beans, chicken, anything that’s not red — but the absolute favorite in our family is one that is very much the opposite. It’s a black bean vegetarian chili, more on the sweet side, though it can definitely be “heated” up. I posted the recipe here: http://www.theperfectpantry.com/2006/09/black_beans_can.html Malinda January 15, 2008 at 6:41 am I’m definitely going to have to try one of these this weekend. Hard to chose which one! All look delicious. One thing I’ve been doing lately thanks to Emeril), is mixing a a scoop of cornmeal and water to make a paste, then adding it to my chili during the last 20 minutes are so. Helps thicken the sauce and gives it the slightest corn taste. katy January 15, 2008 at 6:49 am I have this major problem with chili, which is that my boyfriend always orders it and I always just *assume* that it’s vegetarian, and always ask him for a taste, and am regularly stunned to find my mouth suddenly full of beef. I need to get it into my head that chili is not all vegetarian! Meredith January 15, 2008 at 7:35 am So funny. I just did a chili search on your site yesterday. I’m going to have a chili bar for my kid’s first birthday: a couple kinds of chili, lots of toppings and accompaniments. I think it will be a good time for the grown-ups. Your Chili Con Carne is my favorite. It’s already on the menu. Thanks so much! FZQ January 15, 2008 at 7:55 am Love the chili con carne recipe that you have posted. Winter is definitely the time for chili and football. Karina January 15, 2008 at 8:24 am Oh yes- it is chili weather! Thanks for the tasty recipes. And thanks, Elise, for including my Santa Fe Chicken Chili in your line-up. sairuh January 15, 2008 at 9:53 am What an inspiring collection of chili recipes –thanks, Elise! I continually tweak my own recipe, so these are great for exploring other ideas. As Jonathan pointed out above, chocolate definitely adds profundity to the mix. Some people give me a funny look when I mention it, but it’s the one ingredient (of the many) I’m loathed to leave out. Jennifer January 15, 2008 at 11:36 am So funny that you posted chili recipes – I just made chili last night. One secret I’ve learned along the way is to add a smidge of cinnamon to the mix. I say smidge because I mean even less than a dash! Too much tastes very stange! It really enhances the flavor of the other spices though if you can get the right amount. lollya January 15, 2008 at 11:48 am This is wonderful Elise! I can’t wait to try out some of the recipes you posted as well as some of the links provided by the faithful audience that follows you. Thanks, Lollya Lacey January 15, 2008 at 12:23 pm My husband and I had a chili cook-off for our birthdays a couple years ago (our b-days are one week apart). He won. He can’t even make a grilled cheese but he can cook some good chili. He used ground buffalo and three kinds of chili powder. Your chile con carne recipe is making me want to challenge him to a rematch! Garrett January 15, 2008 at 12:36 pm I made the chili con carne on here once and loved it! I plan to make it again tonight but with some fresh antelope shanks I have. jonathan January 15, 2008 at 3:54 pm Forgot to mention… After researching chili cook-off recipe winners…Texas chili blogs…and all things “chili” over the last few years, I discovered one ingredient that 99% of the winners had in common – this amazing brand of chili powder called Gebhardt’s. They don’t offer it in the Northeast where I live, but thank goodness for relatives in Texas ;) Yup – it’s THAT good :) Thanks for the tip Jonathan! ~Elise Kirsten January 15, 2008 at 9:25 pm It IS totally chili season. Your recipes are amazing! I just did chili 2 ways in a slow cooker for a work lunch – A spicy chicken “white” chili with green chilis & peppers and a classic Texas red that I cheated a bit with and while there was no tomato I did use kidney beans. :) I *heart* chili this time of year! http://homecookkirsten.blogspot.com/2008/01/chili.html Espahan January 15, 2008 at 11:21 pm White chili? Who knew? Although chili to me is classical New Mexican red or green, I still love to try other chili recipes. Thanks for the inspiration. Maytal January 16, 2008 at 1:14 am My personal favorite is the Chili Con Carne. The last time I ate it was…well…I can’t remember, but it was way back. Thanks for bringing up great memories! Mary January 16, 2008 at 3:44 am I love white chili. I had it for the first time at a restaurant (now long gone) called the Armadillo Cafe. Fortunately I have developed my own facsimile thereof. Looking forward to trying yours. My “go-to” chili recipe is on my blog here: http://cooking4theweek.blogspot.com/2007/03/chili-night.html. Terry B January 16, 2008 at 1:38 pm Elise, thanks for including my white chili in this wonderful round-up! With the temperature supposed to hover near zero this weekend here in Chicago, I’ll probably be making at least one of these great recipes. Susan January 16, 2008 at 9:22 pm I rarely use a set recipe when I make chili. I kind of make it up as I go along. I always do use some kind of meat. Lately, I’ve been really liking it with ground buffalo meat. It really give the chili a deeper flavor. Sometimes, I throw in a shot of tequila. Other times, some really good unsweetened chocolate, and/or cinnamon. I always put in a little smoky chipotle chili powder too. Hmmm. I’m getting hungry! DermDoc January 17, 2008 at 6:53 am A fabulous post, even by your standard. But you fail to tell us: who are your picks for this weekend? Bookwoman8487 January 19, 2008 at 8:42 am We love Cheese Soup and share it with our neighbors ALWAYS the first time we have snow. EASY! 2 cups each of carrots, celery, onions, cabbage, and potatoes (I get the carrots and celery cooking as I’m cutting up the other vegetables. I add potatoes last). 5 cups water. 4 chicken bouillon cubes (optional). 1 stick butter (optional). Cook until vegetables are tender. Add 12 ounces American cheese (or Velveeta) and allow to melt just before serving. Kristal L. Rosebrook July 19, 2011 at 9:16 pm Great recipe and simple to make. Several good recipes!