Are you ready to ignite your taste buds? Look no further! This collection of 18 spicy chilies is sure to satisfy your craving for bold, fiery flavors. From classic Texas red chili to innovative twists like spicy chocolate and jalapeño popper-inspired variations, we’ve got you covered.
In this article, we’ll explore the world of spicy chilies, featuring a range of recipes that showcase the versatility and heat of this beloved dish. Whether you’re a seasoned chili enthusiast or just looking for a new culinary adventure, these recipes are sure to spice up your mealtime routine. So grab some tortilla chips, gather your friends, and get ready to dive into the world of spicy chilies!
Classic Texas Red Chili
Texas-style chili is a staple of Lone Star State cuisine, and this recipe brings together the perfect blend of flavors to warm your belly and your heart. This classic red chili is a comforting, hearty dish that’s sure to become a family favorite.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic and cook until the onion is translucent.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, beans, and water. Bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until flavors have melded together.
Cooking Time: 30 minutes
Vegetarian Three-Bean Chili
A hearty and flavorful vegetarian chili recipe that’s perfect for a cozy evening or a crowd-pleasing meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked pinto beans
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the vegetable broth, diced tomatoes, kidney beans, black beans, pinto beans, chili powder, and cumin.
4. Bring the mixture to a simmer, then reduce the heat to low and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream (optional).
Cooking Time: 20-25 minutes
White Chicken Chili with Green Chilis
Warm up on a chilly day with this creamy and spicy White Chicken Chili recipe, featuring the bold flavor of green chilies.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 1 can (4 oz) green chilies, chopped
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, chicken broth, and half-and-half. Bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until the chicken is cooked through.
6. Stir in chopped green chilies. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Smoky Chipotle Beef Chili
This hearty chili recipe combines the rich flavor of beef with the smokiness of chipotles and a hint of spice, perfect for a cozy night in. With its deep red color and thick, velvety texture, this chili is sure to warm your belly and your heart.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the onion, garlic, chipotle peppers, and chili powder. Cook until the onion is translucent.
3. Stir in the cumin, salt, and pepper.
4. Add the diced tomatoes, red beans, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 45 minutes
Slow Cooker Turkey Chili
A hearty and flavorful twist on traditional chili, this slow cooker turkey chili recipe is perfect for a chilly evening or a crowd-pleasing gathering. With tender turkey, rich tomato flavor, and a hint of spices, this dish will warm your belly and your heart.
Ingredients:
– 1 lb ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) pinto beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Brown the turkey in a skillet over medium-high heat; drain excess fat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Transfer the mixture to the slow cooker; add remaining ingredients.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Chocolate Chili
Spicy Chocolate Chili Recipe
Get ready to spice up your meal routine with this unique blend of rich chocolate and bold chili flavors!
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add the kidney beans, diced tomatoes, chocolate chips, and water. Bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until flavors have melded together.
Cooking Time: 30 minutes
Cincinnati-Style Chili
This classic recipe hails from the heart of Cincinnati, Ohio, where chili has been a beloved staple for generations. This version is a simple, satisfying take on the city’s iconic style.
Ingredients:
– 1 lb ground beef
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, cumin, chili powder, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the diced tomatoes, beans, salt, and pepper. Stir to combine.
5. Reduce heat to low and simmer, covered, for at least 30 minutes or until flavors have melded together.
Cooking Time: 45-60 minutes
Pork and Green Chili Stew
This hearty stew combines tender pork, flavorful green chilies, and a hint of spice to create a comforting and satisfying meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound boneless pork shoulder, cut into 1-inch cubes
– 2 cups chopped fresh green chilies
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. In a large Dutch oven or pot, brown the pork over medium-high heat, about 5 minutes.
2. Add the onion, garlic, green chilies, chili powder, and cumin. Cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, chicken broth, salt, and pepper. Stir to combine.
4. Bring the stew to a simmer, then reduce heat to low and cook for 1 hour or until the pork is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour
Black Bean and Sweet Potato Chili
This hearty chili recipe combines the natural sweetness of sweet potatoes with the earthy flavor of black beans, creating a comforting and nutritious meal perfect for any time of year.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and red bell pepper; cook until tender.
2. Add the sweet potato, black beans, chili powder, cumin, salt, and pepper. Stir to combine.
3. Pour in the diced tomatoes and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let cook for 30-40 minutes or until the sweet potatoes are tender.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 30-40 minutes
Quinoa and Lentil Chili
This recipe combines the nutty flavor of quinoa with the comforting warmth of lentils, creating a nutritious and filling chili perfect for a chilly evening. With its mix of protein, fiber, and complex carbohydrates, this dish is a great option for a healthy meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked lentils
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large pot, heat olive oil over medium-high. Add onion, garlic, and bell pepper; cook until tender (5-7 minutes).
3. Add cooked lentils, diced tomatoes, cumin, salt, and pepper. Stir to combine.
4. Serve hot, topped with chopped fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Jalapeño Popper Chili
Jalapeño Popper Chili brings together the creamy, cheesy goodness of jalapeño poppers with the comforting warmth of a hearty chili. This unique recipe combines bold flavors and textures for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups cooked kidney beans
– 1 cup canned crushed tomatoes
– 1/4 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced jalapeños
– 1 tsp chili powder
– Salt and pepper to taste
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the onion, garlic, and chili powder; cook until the onion is translucent.
3. Stir in the cooked kidney beans, crushed tomatoes, cream cheese, cheddar cheese, cilantro, and diced jalapeños.
4. Bring to a simmer and let cook for 20-25 minutes or until heated through.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Bison and Bacon Chili
Bison and Bacon Chili Recipe
A hearty, bold chili recipe that combines the rich flavors of bison and crispy bacon. This dish is perfect for a cold winter’s night or as a unique twist on traditional chili.
Ingredients:
– 1 lb ground bison
– 6 slices of cooked bacon, crumbled
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the ground bison over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the crumbled bacon, diced onion, minced garlic, and diced bell pepper to the pot. Cook until the vegetables are tender.
3. Stir in the chili powder, cumin, and paprika. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, and beef broth to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and cook for 30-40 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Pumpkin and Black Bean Chili
Warm up with this seasonal twist on traditional chili, featuring roasted pumpkin and black beans. This plant-based recipe is perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 medium pumpkin, peeled and cubed
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast pumpkin cubes for 20-25 minutes or until tender.
3. In a large pot, heat olive oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, bell pepper, cumin, chili powder, and paprika. Cook for an additional 2 minutes.
5. Add black beans, roasted pumpkin, vegetable broth, and diced tomatoes. Simmer for 20-25 minutes or until flavors meld together.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Korean Gochujang Chili
This spicy and savory Korean chili recipe is a staple dish that combines the bold flavors of gochujang, a fermented soybean paste, with tender beef and vegetables. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tbsp gochujang
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 cup vegetables (bell peppers, carrots, zucchini)
– 1/4 cup water
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
2. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add remaining 1 tbsp oil, then garlic and gochujang. Cook for 1 minute, stirring constantly.
4. Add soy sauce, sugar, and water to the pan. Stir to combine.
5. Return beef to the pan, along with vegetables. Simmer for 10-12 minutes or until flavors have melded together and vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with green onions, if desired.
Cooking Time: 15-18 minutes
Cornbread-Topped Chili Casserole
This comforting casserole combines the classic flavors of chili and cornbread for a satisfying meal that’s perfect for a chilly evening. With its crunchy, golden-brown topping and savory, beef-filled filling, this dish is sure to become a family favorite.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1/4 cup milk
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Brown ground beef in a large skillet over medium-high heat.
3. Add onion, garlic, diced tomatoes, red kidney beans, chili powder, and cumin. Cook until heated through.
4. In a separate bowl, mix cornbread mix with milk and melted butter.
5. Pour the chili mixture into a 9×13-inch baking dish. Top with the cornbread mixture.
6. Bake for 30-35 minutes or until the cornbread is golden brown.
Cooking Time: 30-35 minutes
Green Chili Verde with Pork
A vibrant and flavorful Mexican-inspired dish that combines the richness of pork with the boldness of green chili sauce.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups green chili sauce (homemade or store-bought)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes.
3. Remove the pork from the pot and set aside. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the diced tomatoes, cilantro, jalapeño, cumin, salt, and pepper. Stir to combine.
5. Return the pork to the pot and stir to coat with the sauce.
6. Pour in the green chili sauce and bring to a simmer.
7. Reduce heat to low and let cook for 20-25 minutes or until the pork is tender.
Cooking Time: 20-25 minutes
Instant Pot Vegan Chili
Looking for a comforting and flavorful vegan chili recipe that’s easy to make? This Instant Pot version is perfect for a weeknight dinner or a weekend meal prep. With just 30 minutes of cooking time, you’ll have a delicious and nutritious bowl of chili ready in no time!
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) crushed tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add kidney beans, diced tomatoes, crushed tomatoes, chili powder, cumin, salt, and pepper. Stir well.
4. Pour in vegetable broth and stir again.
5. Close the lid and set the valve to “Sealing”.
6. Cook on High Pressure for 30 minutes.
7. Let the pressure release naturally for 10 minutes before opening the lid.
Enjoy your delicious Vegan Chili!
Spicy Mango Habanero Chili
This recipe combines the sweetness of mango with the heat of habanero peppers, creating a unique and addictive chili that’s perfect for adventurous eaters.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups cooked kidney beans
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped fresh mango
– 2 habanero peppers, seeded and finely chopped
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapenos or other hot peppers for added heat
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add onion, garlic, chili powder, salt, and pepper; cook until onion is translucent.
3. Stir in cooked kidney beans, diced tomatoes, mango, and habanero peppers.
4. Reduce heat to low and simmer for 30 minutes, allowing flavors to meld together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 45 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy chilies recipes! From classic Texas red chili to innovative fusion dishes, this collection has something for every level of heat seeker. Try vegetarian options like three-bean chili or quinoa and lentil chili, or go bold with smoky chipotle beef or spicy chocolate chili. There’s even a Korean-style gochujang chili and a vegan option made in an Instant Pot. Whether you’re craving comfort food or something new and exciting, these recipes will satisfy your cravings for fiery flavor.