9 Great Chili Recipes (Perfect for Game Day!)

Get ready for game day with these mouthwatering chili recipes from Simply Recipes—White Chili, Chili con Carne, Chile Verde, Turkey Chili, and more!

Photography Credit: Coco Morante, Emma Christensen, Elise Bauer

It’s that time of year again, bone chilling weather and NFL playoffs. The perfect time for steamy hot and hearty chili!

Whether you like your chili with beans or without, with turkey, chicken, ground beef or chuck, scorchingly hot or mild, a big bowl of chili is wonderfully satisfying on a cold winter day.

If you find yourself trying to eat chili that is just too spicy hot, you can cool it off a bit with some sour cream or avocados. The fat molecules in cream and avocados absorb the capsaicin that is responsible for the spicy burning sensation of hot chilis.

Chili is great on its own or served with rice or with some good Southern corn bread. Do you have a favorite cold-weather chili recipe? If so please let us know about it in the comments.

Here are some of our favorite chili recipes:

Instant Pot Beef ChiliPressure Cooker Ground Beef Chili: 30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Topped with shredded cheese and sliced green onions.

 

Taco Filling Chicken Chili CrockpotSlow Cooker Shredded Chicken Chili: Perfect for busy weeks! Made with chicken thighs or breasts, onions, celery, black beans, frozen corn, chicken broth, tomato puree, and spices. EASY!

 

Vegetable Meatless ChiliSpicy Vegetarian Chili: Best vegetarian chili! With eggplant, plum tomatoes, onion, garlic, zucchini, bell peppers, jalapeños, white beans, kidney beans, and cilantro. You won’t even miss the meat!

 

Chili con CarneChili con Carne: With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!

 

Chile VerdeChile Verde: Authentic Mexican pork chile verde with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeño chile verde sauce. So good!

 

White Chili with ChickenWhite Chili: EASY! With white beans, chicken, garlic, onions, green chiles, and Monterey jack cheese.

 

Turkey ChiliTurkey Chili: Great for turkey leftovers! This turkey chili recipe uses shredded turkey meat, kidney beans, onion, garlic, tomatoes and chili.

 

Chili Beans with RiceChili Beans with Rice: One of our favorite mid-week dinners! Louisiana style chili beans with ground beef and pinto beans, served over rice.

 

Pumpkin ChiliPumpkin Chili: Made with chunks of pumpkin, ground pork, black beans, a bottle of beer, and plenty of spices. Ready in under an hour. Even better the next day.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 20 Comments

  • Pam

    One of the best I’ve made is the chicken chili from The Silver Palate “Good Times” cookbook. Lots of tomatoes, peppers, onions, garlic, white meat, finished off with a handful of unsweetened chocolate. Delicious!

  • MKJ

    Your posting of chili recipes plus the cold weather we’re having in Florida for the past month (that’s an oxymoron!) resulted in making chili for dinner last night.
    I don’t usually follow a recipe for chili but my style is close to your ground beef, pressure cooker recipe. I don’t use celery and additions include cumin, 3 whole cloves (of cloves), more garlic, more tomatoes and more beans with a dollop of sour cream atop each serving. It’s cooked on the stovetop, simmered for a couple hours. It’s sort of a combo of several of your recipes.
    From the reader posts, I may try the addition of unsweetened chocolate to my next pot of chili.
    I always get many new ideas from your readers’ postings as well as from your wonderful site. Thank you, Elise, contributors and posters!
    MKJ

  • Becca

    The dish called Chili comes from chili peppers, so add them to your chili to make it taste great. Beans? I never put beans in chili, I am from Texas.

    Take a couple of guajilo and ancho chilies, pinch off the stem end, remove the seeds and toast the peppers In a dry pan, for a minute or two, turning them; do not burn. Place them in a small pot of water, bring it to a boil, remove from heat and let them sit in the water for 30 minutes. Add the water and the peppers to a blender and blend until smooth, or use a stick blender.

  • lydia

    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

    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.

View More or Leave a Comment