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Every family I know has a go-to chili recipe and it’s a regular on rotation. Although no-one gets tired of chili, here’s a recipe round up of five from the blog that each bring something different to the table.
Chilis are absolute wonder-meals. They tend to be one-pot (like all the recipes here), bring together protein and vegetables for a complete meal (just add rice), economical (depending on your protein component) and family-sized recipes, meaning: leftovers!
What they all have in common is a classic spice mix: cumin, chili powder, oregano, ground coriander, smoked paprika and bay. Aside from that, they are completely customisable.
In these five recipes you’ll find ground beef, pork shoulder, chicken breast, and veggie versions. Beans and no beans. Tomatoes and no tomatoes. And you can dial the heat up or down. Keep an eye out for a secret ingredient too!
Crowd Pleasing Chili (serves 8)
4.67 from 6 votes
A classic chili con carne (with beans!) simmered to earthy-red perfection. Add my secret ingredient for extra intensity and depth. Serve over cloud-white rice and top with fresh cilantro, grated cheese, and sliced chillies- if you can take the heat.Leftovers: Wrangle into soft corn tortillas for a messy take on taco night or ladle over jacket potatoes for max winter comfort.
Uniquely tangy, this green chili recipe is juicy pork shoulder cooked to melt-in-the-mouth, fizzy tomatillos, fiery padrón (or poblano) peppers, sour jalapenos, and heaps of fresh garlic and coriander for that alien hue. Not a tomato in sight!Leftovers: Sandwich between two flour tortillas with a generous dump of cheese for a pulled pork quesadilla that’s ready in around 5 minutes.
Cutting back on beef? Find tomatoes too acidic? This chili hero is an off-the-wall recipe for those who “don’t like chili.” Who even is that? My offering is shredded lean chicken breast, green peppers and sweetcorn, and white beans in a velvet-smooth, cream cheese sauce. Leftovers: This stewy-style chicken chili will keep covered in the fridge for up to 3 days. Reheat and serve with homemade cornbread.
Vegetarian Lentil and Butternut Squash Chili (serves 6)
Wholesome and nourishing, this veggie chilli is wintry and warm with all the chili spices and brimming with (slightly smug) goodness. My clever combo consists of green lentils, hearty kidney beans and sweet butternut squash for a classic chili-like texture.Leftovers: Lid with creamy mashed potato and oven bake topped with grated cheddar cheese for cowboy’s thrifty take on a cottage pie.
Smoky, spicy, and satisfying this is a mega meal fuming with campfire vibes. You’ll find all the classic chili ingredients as well as a ground beef and pork loin combo, two types of beans, sweetcorn kernels and, controversially, tinned tomatoes.Leftovers: Transform into irresistible cheese-topped, oven baked enchiladas (just replace the chicken mix in this recipe for your pre-made chili).
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
True Texas Chili doesn’t have beans. Beans are just a filler. My family’s been in Texas since before it was a country – no beans!