Warm bowls of chili are perfect for any day. I love making a big pot to share with family or to enjoy for lunches all week.
Today, I’m sharing three fantastic chili recipes that I know you’ll want to try, from a classic beef version to a smoky chipotle creation and a cozy butternut squash option.
Jump to Recipe:
Classic Beef and Bean Chili Recipe
This is the chili recipe everyone thinks of. It’s hearty, full of flavor, and so satisfying.
You can’t go wrong with a traditional bowl of this comfort food.
Key Ingredients & Tips for Classic Chili
- Ground Beef: Use 80/20 ground beef for good flavor, or lean if you prefer. Brown it well for a deeper taste in your chili.
- Chili Powder Blend: Don’t be afraid to use a generous amount. This spice blend is the core flavor for this classic dish.
- Simmer Time: Let the chili simmer for at least 30 minutes. This allows all the flavors to blend together beautifully.
What You Need for Classic Chili
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 2-3 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup beef broth
⏱️ Time: 50 minutes🍽️ Yields: 6 servings
How to Make Classic Chili
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Add the ground beef, breaking it up with a spoon, and cook until it is fully browned. Drain any excess fat. Stir in the minced garlic and cook for one minute until fragrant.
Step 2: Add Spices and Liquids
Stir in the chili powder, cumin, and smoked paprika. Cook for another minute, letting the spices toast slightly. Pour in the crushed tomatoes, diced tomatoes, rinsed and drained kidney beans, and beef broth. Season with salt and black pepper to your taste.
Step 3: Simmer for Flavor
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally. For an even richer flavor, you can let it simmer longer, up to an hour or more.
📝 Final Note on Classic Chili
This chili is often even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Hearty Butternut Squash Chili Recipe
This chili is a wonderful option for adding more vegetables to your meal.
The butternut squash makes it creamy and slightly sweet, balancing the chili warmth, for a cozy and nutritious meal.
Key Ingredients & Tips for Butternut Squash Chili
- Butternut Squash: Freshly diced squash is best for this recipe. It cooks down nicely and adds a lovely texture and mild sweetness.
- Black Beans: These pair wonderfully with the squash and add a good amount of plant-based protein to the dish.
- Maple Syrup: A small amount helps to enhance the natural sweetness of the butternut squash, creating a balanced flavor.
What You Need for Butternut Squash Chili
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 small butternut squash (about 3 cups diced)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 cup vegetable broth
- 1 tbsp maple syrup or brown sugar
- Salt and black pepper to taste
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 8 servings
How to Make Butternut Squash Chili
Step 1: Soften Aromatics and Squash
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and diced butternut squash and cook for 5-7 minutes, stirring occasionally, until the squash begins to soften slightly.
Step 2: Add Spices and Liquids
Stir in the chili powder, cumin, and dried oregano. Cook for one minute to let the spices become fragrant. Pour in the crushed tomatoes, diced tomatoes, rinsed and drained black beans, vegetable broth, and maple syrup. Season with salt and black pepper.
Step 3: Simmer to Tenderness
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes, or until the butternut squash is very tender and the flavors have completely blended. Stir occasionally to prevent anything from sticking to the bottom.
📝 Final Note on Butternut Squash Chili
Serve this chili with a dollop of sour cream or a sprinkle of fresh cilantro. It’s also great for your weekly meal prep!
Spicy Chipotle Chili with Smoked Flavor
If you like a bit of heat and a deep, smoky taste, this chili is definitely for you.
Chipotle peppers bring a unique warmth that makes this dish stand out, making it a bold and flavorful choice.
Key Ingredients & Tips for Chipotle Chili
- Chipotle Peppers in Adobo: These are the star for smoky heat. You can adjust the amount based on how much spice you enjoy.
- Smoked Paprika: This helps to boost the smoky notes without adding extra spiciness, creating a deeper flavor.
- Unsweetened Cocoa Powder: A small amount of cocoa powder will deepen the color and add a rich complexity to the chili’s flavor profile.
What You Need for Chipotle Chili
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 lb ground turkey or beef
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo, minced (plus 1-2 tbsp adobo sauce)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp unsweetened cocoa powder
- 1.5 cups chicken or beef broth
- Salt and black pepper to taste
⏱️ Time: 55 minutes🍽️ Yields: 6-7 servings
How to Make Chipotle Chili
Step 1: Build the Smoky Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground turkey or beef and cook until browned, breaking it up with a spoon. Drain any excess fat. Stir in the minced garlic and minced chipotle peppers with adobo sauce. Cook for about 2 minutes, letting the smoky aroma develop.
Step 2: Add Spices and Liquids
Stir in the chili powder, cumin, smoked paprika, and unsweetened cocoa powder. Cook for one minute. Pour in the crushed tomatoes, rinsed and drained pinto beans, drained corn, and chicken or beef broth. Season with salt and black pepper to your preference.
Step 3: Simmer for Depth
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and simmer for at least 30-40 minutes, allowing the smoky and spicy flavors to truly meld together. Taste and adjust seasonings as needed before serving.
📝 Final Note on Chipotle Chili
A squeeze of fresh lime juice at the end can brighten all the flavors in this chili. Top it with shredded cheese and a dollop of Greek yogurt for extra creaminess.