How to Make Chili

How to Make Chili

Photo: Hélène Dujardin / Oxmoor House

Prepare a dish that will make everyone happy—including you, who won’t be chained to the stove for hours cooking.By: James Briscione

Adorn Your Chili Bowl

Photo Courtesy of Oxmoor House

Nothing says “party!” like a good pot of chili; even if it turns out to be just the company of two and not a party of six or ten. Steaming bowls of meaty, spicy chili are the ideal way to please everyone—and only dirty one pot in the process. The deep, slow-simmered flavor in our Beef and Pinto Bean Chili recipe happens in just an hour or two on your stovetop. For those times when you don’t have a crowd to feed, keep in mind that chili is a soul-warming meal that tends to taste even better the next day.

Your Mise En Place

Photo: Hélène Dujardin / Oxmoor House

Boneless chuck roast, trimmed and cut

Sour cream

Onion, chopped
Jalapeño peppers, minced
Garlic cloves, minced
Radish, thinly sliced
Avocado, peeled and chopped
Fresh cilantro leaves
Lime, cut in wedges

Cooking spray
Canola oil
Ground cumin
Tomato paste
Canned whole peeled tomatoes, chopped
Canned pinto beans, rinsed

Fat-free, lower-sodium beef broth

Sharp knife
Dutch oven
Large bowl

1. Sauté your steak.

Photo: Hélène Dujardin / Oxmoor House

Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1⁄8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Transfer beef to a large bowl.

2. Cook your veggies.

Photo: Hélène Dujardin / Oxmoor House

Add oil to pan; swirl to coat. Add onion and jalapeño; cook 8 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring constantly.

Can’t find dried chiles? Try substituting fresh versions of the same peppers—jalapeño for the chipotle and poblanos for the ancho chile.

3. Boil your booze.

Photo: Hélène Dujardin / Oxmoor House

Stir in beer, scraping pan to loosen browned bits; bring to a boil.

4. Boost your flavors.

Photo: Hélène Dujardin / Oxmoor House

Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.

5. Simmer your soup.

Photo: Hélène Dujardin / Oxmoor House

Return beef to pan. Add broth, tomatoes, and beans; bring to a boil. Reduce heat, and simmer 11⁄2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1⁄4 teaspoon salt.

6. Serve your supper.

Photo: Hélène Dujardin / Oxmoor House

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

For a three-alarm chili, leave the seeds and membranes in the jalapeños and let the sour cream's cooling effect tame the flame.

Variation 1: Chili Con Carne

Photo: Hélène Dujardin / Oxmoor House

This Texas-style chili packs a smoky punch from the mild poblanos and the hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.

Variation 2: Bison Chili with Chickpeas and Acorn Squash

Photo: Hélène Dujardin / Oxmoor House

This chili is a new take on the classic cold-weather, one-pot meal. It's amped up with rich ground bison, that takes the place of ground beef, and chunks of sweet acorn squash.

Beer Chili Recipe: Simple Homemade Chili Made With Your Favorite Beer

Learn how to cook this homemade beer chili recipe with your favorite beer for a hearty winter dinner idea. Made using a craft brew IPA, this homemade chili can easily be customized with your favorite craft beer and chili seasoning to taste. It’s easy to make, is kid-friendly and tastes great even leftover the next day.

I was once accused of being a serial dater. Granted this came from a guy in his mid-forties who’s longest relationship EVER has been two years max. But you know how people love to judge. That said, I guess I have dated a lot of guys over my lifetime. However, as my sister-in-law will retort, sometimes you have to date a lot of frogs to find your prince. I’m not really looking for a prince so much these days. Dating during a pandemic seems like one of the worst ideas ever. However, what I do miss about dating is the dinners.

Many, many years back — around eight to be precise — I was dating a guy who was both a cook and a musician. (Gotta love a guy who does all the crafty things.) I was never much of a cook. My mom always cooked old school. Everything fried in an inch of grease and casseroles for days. In fact, I didn’t have my first medium cooked steak until I was in my early thirties. (I know. Well done steak. Gross.)

After my first marriage ended, I dated on and off here and there, dipping my feet back into the proverbial dating pool. That’s how I ended up dating Scott. We were together off and on for about three years or so. It didn’t last, obviously, but there were a lot of happy memories there. We were dating, in fact, when I first diagnosed with fibromyalgia. That’s a whole other story entirely, however.

What’s significant here is that Scott loved to cook. And he would cook for me a lot when we moved into our first apartment together. He introduced me to a lot of new foods. Most I enjoyed. However, I never had a fondness for fried eggs on burgers, much to his dismay. But most things I loved. Many were actually pretty easy to make. Scott taught me a lot of tips and tricks on cooking. While Hello Fresh, and eventually other meal delivery kits, honed my skills a bit further.

This homemade beer chili recipe is one of Scott’s creations. I originally shared this recipe on my other blog, Soap Deli News, when he first created this dish. However, as so much time has passed, I wanted to share it again. This beer chili recipe is really easy to make. Therefore it’s a great recipe for beginners or college students. Plus, what’s better than adding some of your favorite beer to a warm dish while waiting out a winter storm?

Scott’s simple beer chili recipe was originally created with a beer from a local brewery, called Starr Hill. We actually have a pilot brewery here in the Roanoke valley, where they test new brews and such. He used their Northern Lights India Pale Ale to create his beer chili. However, by no means do you have to use this specific brand or even an IPA. Just pick a good beer, one of your faves, whether it’s a stout, a porter or an ale. And, as with all chili, don’t be afraid to customize and personalize this recipe to suit your tastes.

This beer chili recipe isn’t particularly spicy. That’s my fault, actually. I don’t handle spicy foods well. And while I’ve adapted over time to enjoy curry and spicy Indian dishes, at this point in my life, anything but mild salsa would set my mouth on fire. Therefore, if you prefer your food on the hotter side of things, you’ll definitely want to add some extra cayenne or other peppers of choice to this beer chili recipe. You can also make your own chili seasoning mix recipe to use.

That said, prepared as is, this beer chili recipe is kid-friendly. It’s not too spicy, it favors a majority of people, and of course, all the alcohol is cooked off, leaving only the extra flavor behind.

The Best Ninja Foodi Chili

Long gone are the days where you’ll have to wait hours for the perfect pot of chili. Now, thanks to the Ninja Foodi, you can literally have your chili in less time than it takes for your dishwasher to run a load of dirty dishes. This Ninja Foodi chili recipe is one of our go to meals. How many other appliances have two in one functions like this one. Find more Ninja Foodi recipes here too. (affiliate links present)

** Join our Easy Ninja Foodi Recipes Group if you love your Ninja! Let’s share our recipes. **

What is the Ninja Foodi?

    • The Ninja Foodi is an air fryer meets a pressure cooker and it is making its mark in the cooking world with a vengeance.
    • You can literally help to make the meat tender with the pressure cooker aspect of it and then give it a crispy crust with the air fryer component.
    • Here’s a free Ninja Foodi cookbook to help you find easy pressure cooker and air fryer recipes too!

    Can you cooking frozen meat in your Ninja Foodi?

    • Add 1 pound of frozen ground sausage or beef on to your trivet
    • Put 1.5 cups of water at the bottom of the pot
    • Close your pressure cooker lid (one that is not attached)
    • Close your steam valve
    • Press pressure cook, high for 13 minutes
    • Then do a quick release
    • Make certain that you don’t forget to drain out the liquid that’s accumulated from thawing before continuing on with the rest of your recipe (this one or another).

    Curious how to finish out the rest of this Ninja Foodi Chili recipe? Check out the recipe card below!

    What should you serve with this Ninja Foodi Chili?

    That depends on you and your wants. Some people like to crush up crackers and eat with their chili while others like to toast up a nice piece of bread to enjoy dipping. Don’t forget about the power of scoop Fritos as well…there’s something so delicious about those scoopable corn chips.

    • As for chili toppings
      • chives
      • cheese
      • sour cream
      • Greek yogurt
        • Add a bit of spice with hot sauce or chili powder
          • I always recommend doing this to your own individual bowl rather than the entire pot. Not everyone enjoys their chili spicy!

          Now that I’ve got your taste buds primed and ready, enjoy reading the rest of the recipe card to figure out how to make your very own Ninja Food Chili!

          This is what you’ll need to make this easy Ninja Foodi chili

          • Ground sausage or ground beef – spicy ground sausage is best
          • Kidney beans
          • Tomato sauce
          • Chili seasoning packet – or 2 tbsp. out of a large container
            • Diced green peppers are great too
            • Onion green diced on top is a fave too

            What should you serve with pressure cooker chili?

            We love cornbread but using this as filling inside your Ninja Foodi baked potatoes is killer I tell you!

            • I bet this will be added to your weekly meal rotation too because it’s healthy, super cheap and has lots of flavor.

            Printable directions for our 5 ingredient chili are below so you can keep them handy.

            Reviews ( 15 )

            This looks like a very mild chili recipe that may appeal to those that like mild things. It could use much more chili powder, definitely needs cumin and celery, if not celery seed. Maybe some ground mustard as well. It's not bad looking, but, it needs a bit more.

            This is a great recipe, whether you make it "as is" or you want to make adjustments to make it your own. Served it at a chili feed for the local hockey team and it disappeared! Did make a few adjustments though. I actually made two batches one with ground beef and one with shredded beef (I can't stand ground meat of any kind I've always hated the texture). For each batch I doubled the garlic, added 1 1/2 tsp of cumin, and subbed out half the regular chili powder for powdered chipotle chili pepper. That may be too hot for some people you might want to try powdered adobo chili pepper instead. That gives you the wonderful smoky flavor without all the heat.

            I made it for another family, and they loved it. Some of the kids added tabasco sauce. I added more chili powder, and next time will add more garlic. But this was great--and I didn't even have time to let it simmer. I know that it'll be even better tomorrow! Best recipe I've found. Thanks.

            a little preparation but very good and make a lot

            Makes the house smell so good as it simmers all day. Perfect for a cold day!

            This is without a doubt an outstanding recipe! This chili has become repeat dish in my household!

            Awesome. Everyone loved it.

            Very pleasantly surprised by this recipe. It's hearty, and just spicy enough. Extra hotness can be added for those who want it. It filled my slow cooker to the absolute brim - I was constantly checking for overflow! I substituted a lb of sausage for a lb of the beef, and added a can of chili-seasoned pinto beans. Also added an extra teaspoon of salt.

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            Beef chili recipes

            Classic Beef Chili with Beans

            It's hard to go wrong with this classic. A recipe that doesn't involve any unusual ingredients, it's easy and not overwhelmingly spicy. This dish is all we really need when it comes to a truly comforting meal.

            Chili on the Grill

            There is chili, and then there is chili from the grill. Cooking the ingredients in an open, searing hot Dutch oven in a covered grill allows the ingredients to get both a flavorful browning without losing any natural juices to the flames and plenty of smoky flavor. The result is a complex, delicious chili. It is formidable on its own in a bowl with your preferred garnishes, or as the key component on a hot dog or brat.

            Cincinnati-Style Chili

            This recipe that's chock-full of beef and beans is a classic for Cincinnati natives. It's basically just a regular spicy chili, only it's served on top of spaghetti! Definitely don't knock it 'til you try it. Rice may just become a thing of the past.

            Texas Chili Mac

            Sometimes in life, it's necessary to combine two of your favorite dishes into one. In the case of Sarah Grueneberg's Chili Mac, it's a very happy union. The combo of creamy, cheesy pasta topped with hearty Texas-style chili, scallions and cilantro is so good, you may never go back to chili on its own.

            Meaty Wendy's-Style Chili

            Who doesn't love a good fast-food copycat recipe? Take control of dinnertime with this easy, make-ahead chili recipe that's loaded with beef, beans and veggies — just like its Wendy's counterpart.

            DIY Chili Bar for Game Day

            This recipe includes a secret ingredient: chocolate chips! Serve this delicious chili in Old Fashioned glasses and provide your guests with a plethora of toppings to choose from.

            Ree Drummond's 'Love Robot' Chili

            A very tasty, versatile chili is always great to make because it can be enjoyed on its own or as part of other recipes. Ree Drummond likes to serve it on burgers, over cheesy nachos or with freshly baked cornbread when she's whipping up dinner on the ranch.

            Spicy Meaty Chili

            This chili brings together all of the earthy, spicy and meaty flavors people crave when the weather is less than ideal. Creamy avocado adds a cooling element to this heat-forward dish as well.

            Adam Richman's Flavor Bomb Steak Chili

            "My local bar in Brooklyn, New York hosts a chili cook-off every Super Bowl," Adam Richman says. "One year, a guy brought in chili with chunks of steak in it instead of the traditional ground beef.

            "Even though his chili didn't win, the texture alone, even the novelty of having huge chunks of steak in it, made his stand out. Plus, with the sweetness and richness of the flavors created by the combination of cocoa, oyster sauce, coffee and the umami bomb that is Maggi seasoning, this chili will be one that people will remember for a long time."

            Get the Full Pork Green Chili Recipe (New Mexico Chile Verde) Recipe Below. Enjoy!

            How Long Will New Mexico Chile Verde Keep?

            Stored in an airtight container this green chili will keep well in the fridge for 3-4 days .

            It also makes a wonderful meal prep and freezer meal! Leftovers can be stored in freezer bags or freezer-safe containers wrapped in tin foil and frozen for up to 3 months .

            Can I Make in an Instant Pot or Slow Cooker?

            While I have not personally tried this New Mexico Chile Verde recipe in an Instant Pot or pressure cooker , I believe it would work very well.

            You’ll need to use the Sauté function to first cook all of the ingredients per the recipe below, making sure to deglaze the pot before adding the masa coated pork and water. Pressure cook on HIGH for 7 minutes and then do a Natural Pressure Release for 10 minutes.

            Similarly, to prepare in a slow cooker you’ll first need to sauté the pork, onion, peppers and tomatillos with seasonings first on the stove. Then, transfer ingredients to the slow cooker, stir, cover and cook on HIGH for 3 hours or LOW for 5-6 hours.

            Is This a Gluten-Free Green Chili Recipe?

            It is gluten-free! Because I make this Green Chili with masa there are no wheat-based ingredients.

            What Can I Use as a Substitute for Masa?

            If you don’t have masa on hand, you can either make your own quickie version by pulverizing corn tortilla chips in a food processor or try a simple swap like corn grits or rice flour to keep the recipe gluten-free.

            You also can substitute with traditional wheat flour for a non gluten-free version.

            Can I Make Chile Verde with Beef Instead of Pork?

            Absolutely! A large beef chuck roast or 3-4 chicken breasts would work as a great swap for the pork butt.

            Let me know in the comments if you give this recipe a try or use any substitutes!


            Making this recipe is even easier than other chili recipes like Spicy Porter Short Rib Chili or Chicken Apple Cheddar Chili because the brisket is already cooked!

            You can see how I cook it in my Instant Pot brisket web story.

            Every thing is made in one large pot. I suggest something like a 7 1/4 qt. Dutch oven so cooking and clean up is simple.

            To a large, heavy bottomed pot over medium heat, add the olive oil.

            Next, add the onions and cook until they soften a bit for a few minutes.

            The chopped peppers and garlic go in next for a couple minutes. Then the leftover brisket and chili spices are added.

            I use the following spices for my brisket chili:

            Don&rsquot discount the cinnamon, it&rsquos a lovely complement to all the typical spicy tones!

            While optional, I love adding a bit of leftover coffee to deglaze the brown bits on the bottom of the pan at this point. You can also use beer, broth or wine in its place.

            The tomatoes, beans and green chiles are added next and everything is stirred together and then brought to a simmer.

            Once the chili is simmering, cover the pot and let it cook over low heat for at least 45 minutes.

            You can choose to cook it longer for deeper flavors and go up to 1.5 hours if desired.

            Stir it a few times throughout the cooking process to avoid any burning to the bottom of the pot.

            Uncover the pot, add the corn kernels and simmer uncovered for the last 10 minutes to finish cooking.

            How much chili seasoning should I use? How much chili seasoning is in a packet?

            Because this chili spice mix contains only pure seasoning ingredients it is quite potent. I use 2 tablespoons of the mix for a large pot of chili with 1 pound of ground beef serving about 6-8.

            Store-bought chili packets, because of their fillers, usually include about 5 tablespoons for one batch of chili with ground beef.

            This quick and easy homemade chili recipe is very versatile and you can easily change it up to make it work for your family.

            The easiest way to change up this recipe is to use your favorite type of beans instead of kidney beans. I have made this recipe with pinto beans and black beans and both were delicious!

            Use your favorite type of beans and it’ll bring that flavor to this chili recipe.

            Also, if you like spicy foods, I recommend that you add 1 teaspoon of cayenne pepper to this chili recipe and it’ll add a little heat to this recipe.