Award-Winning Beef Chili

Finely crumbled ground beef and a thick tomato sauce make this chili substantial enough for a bowl and sturdy enough to stay on a hot dog. This version has no beans, giving it an even texture for both servings. Simmer it gently to build flavor, then remove the lid so excess liquid can evaporate. The chili is ready when a spoonful holds a soft mound without a watery ring.

Serve the bowl portion beside a chili-topped hot dog, with yellow mustard zigzagged over the dog after assembly.

Ingredients for Beef Chili

Prep: 15 minutes | Cook: About 2 hours 15 minutes | Total: About 2 hours 30 minutes | Servings: 6, with chili for six hot dogs and bowl portions

• 1 1/2 pounds ground beef, preferably 85% lean (680g)
• 1 medium yellow onion, finely diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 1 can (15 ounces) crushed tomatoes (about 425g)
• 1 can (8 ounces) tomato sauce (about 225g)
• 1/2 cup water, plus more as needed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3/4 teaspoon fine salt, plus more to taste
• 6 hot dogs
• 6 hot dog buns
• About 3 tablespoons yellow mustard, for serving

Optional for serving: A few small plain crackers for the bowls and hot sauce at the table.

How to Make Beef Chili on the Stovetop

1. Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 8 to 10 minutes, breaking it into fine crumbles, until no pink remains. Brown it in two batches if the pot is crowded. Spoon off excess fat, leaving about 1 tablespoon in the pot.
2. Cook the aromatics: Reduce the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook briefly, until the garlic is fragrant but not browned.
3. Build the chili: Add the crushed tomatoes, tomato sauce, 1/2 cup water, chili powder, cumin, and salt. Stir well, scraping the bottom of the pot.
4. Simmer gently: Reduce the heat to low or medium-low. Partially cover and simmer for about 90 minutes, keeping the bubbles small rather than letting the chili boil hard. Stir and scrape the bottom every 15 to 20 minutes. If the chili begins to stick, lower the heat and add water a tablespoon or two at a time.
5. Finish uncovered: Check the thickness, then remove the lid and simmer for another 15 to 30 minutes. Stir more often as the sauce reduces. The chili is ready when it is moist but holds a soft mound on a spoon without a watery ring. Taste and add more salt if needed. Let stand for 5 to 10 minutes.
6. Serve: Heat the hot dogs according to their package directions and place them in the buns. Spoon chili into bowls and along each hot dog, then zigzag yellow mustard over the chili dogs. Add crackers to the bowls if desired.

How Thick Should Beef Chili Be?

After the partially covered simmer, the chili may still be too loose for hot dogs. The uncovered finish lets moisture evaporate until the beef stays piled on a spoon and on the dog, while still looking lightly sauced.

Thicker chili has more contact with the hot bottom of the pot, so stir and scrape frequently near the end. If it starts sticking before it reaches the right consistency, loosen it with a small splash of water rather than more tomato sauce. Reduction time will depend on the pot, heat, and moisture in the tomatoes.

Serving Beef Chili in Bowls and on Hot Dogs

Divide the chili between bowl portions and the six hot dogs. Keep the mustard on top of the assembled dogs, not in the simmering pot. Offer hot sauce at the table if desired; leftover thick chili also works for Frito chili pies.

Bean and Slow-Cooker Variations

Beans can be stirred into a bowl-style variation, but they change the fine texture that helps this chili cling to hot dogs. For a different bean-inclusive version, see this spicy smoky sweet chili.

A slow cooker can be used after browning the beef and aromatics, but the chili may need a separate uncovered reduction to become thick enough for hot dogs. For a simpler bean-inclusive alternative, try this slow cooker chili.

How to Store and Reheat Beef Chili

Cool the chili promptly and refrigerate it in a covered container, separate from the hot dogs, buns, mustard, and crackers. The chili can also be frozen on its own; thaw it before reheating.

Reheat gently in a saucepan, stirring and adding a small splash of water if it has thickened too much. Assemble chili dogs just before serving so the buns do not become soggy.

Nutrition

Approximate nutrition per serving, based on one-sixth of the chili, one hot dog and bun, and mustard: 570 calories, 34g protein, 31g fat, and 43g carbohydrates. Per 100g of the assembled meal: approximately 180 calories, 11g protein, 10g fat, and 14g carbohydrates. Values will vary with the hot dogs and buns used and how much beef fat is removed.

Spicy Smoky Sweet Chili

Ground beef, black beans, and baked beans make this stovetop chili thick and chunky without turning it into a dry meat mixture. The baked beans and a little brown sugar provide sweetness, smoked paprika adds smoke, and cayenne lets you control the heat. Keep the simmer gentle so the tomato sauce thickens without sticking, then serve the chili hot with melted cheddar and fresh green onions.

Ingredients for Spicy Smoky Sweet Chili

• 1 pound ground beef (about 450g)
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or less for milder chili
• 1 tablespoon packed light brown sugar
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 1 can (about 15 ounces) baked beans, with their sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 teaspoon kosher salt, plus more to taste
• 3/4 cup shredded cheddar cheese (about 85g)
• 3 green onions, thinly sliced
• 1 teaspoon neutral oil, only if needed for the onion

Yield: 6 bowls. Prep: 15 minutes. Cook: 40–45 minutes. Total: 55–60 minutes.

How to Make Spicy Smoky Sweet Chili

1. Prepare the beans and toppings: Drain and rinse the black beans; leave the baked beans in their sauce. Dice the onion, mince the garlic, and have the cheddar and sliced green onions ready for serving.
2. Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into bite-size crumbles, until no pink remains and some edges are browned. Drain off excess fat. If using a thermometer, check the beef before it is dispersed through the chili; ground beef should reach 160°F (70°C).
3. Cook the onion and spices: Reduce the heat to medium. Add the onion and cook for 4–5 minutes, until softened. If the pot is dry, add the oil. Stir in the garlic, chili powder, smoked paprika, cumin, and cayenne; cook for 30–60 seconds, stirring so the spices do not scorch.
4. Combine: Stir in the brown sugar, tomato sauce, diced tomatoes and their juices, baked beans and their sauce, black beans, and 1/2 teaspoon salt. Scrape the bottom of the pot and bring the chili to a gentle simmer.
5. Simmer and adjust: Reduce the heat to medium-low or low. Simmer gently for 25–30 minutes, partially covered for the first 15 minutes. Stir occasionally, scraping the bottom. Check the thickness and flavor after about 20 minutes; leave the lid off for the remaining time if the sauce needs to thicken. It should cling to the beef and beans but remain easy to spoon. If it gets too thick or starts sticking, lower the heat and stir in water 2–4 tablespoons at a time. Taste after simmering, then adjust the salt, cayenne, or sweetness if needed.
6. Top the bowls: Let the chili stand for about 5 minutes. Ladle it into deep bowls while hot, spread the cheddar over each serving, and give it a moment to melt. Add the green onions last.

How to Balance Sweetness, Smoke, and Heat

Baked beans vary in sweetness and saltiness, so taste the finished chili before adding more brown sugar or cayenne. Adjust salt first, then heat or sweetness. A particularly sweet can of baked beans may need no extra sugar; for a less sweet future batch, reduce the measured brown sugar.

Keep the baked beans in their sauce because it adds sweetness and body. Drain and rinse the black beans so their packing liquid does not alter the tomato sauce. Use smoked paprika rather than plain paprika for the smoky flavor.

Getting the Right Chili Thickness

The finished chili should have a glossy sauce with distinct beef crumbles and whole beans—not a thin broth or a dry mixture. Tomato products and baked-bean sauces vary, so use the consistency as your guide: simmer uncovered briefly if it looks thin, or add a few tablespoons of water if it becomes hard to spoon. Stir and scrape the pot as it simmers to keep the sweet sauce from catching.

Cornbread, crackers, or corn chips can be served alongside the cheese-and-green-onion-topped bowls.

Slow-Cooker and Turkey Options

For a slow-cooker adaptation, brown the beef and soften the onion and spices first. Transfer them to a slow cooker with the remaining chili ingredients and cook on LOW for about 4–6 hours. Check the thickness before serving; timing and evaporation vary between slow cookers. For a different, simpler recipe, try this 5-ingredient slow cooker chili.

Ground turkey can replace the beef; add a little oil if the pot becomes dry while browning it. Another option is this stovetop turkey chili.

Storing and Reheating

Cool leftover chili promptly and refrigerate it without toppings in an airtight container for 3–4 days. Reheat on the stovetop over medium-low heat, stirring, or microwave individual portions until thoroughly hot. Add a splash of water if the sauce has thickened, then top with fresh cheddar and green onions.

To freeze, cool the untopped chili completely and portion it into airtight containers or freezer bags. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, based on 6 bowls: 400 calories, 26g protein, 16g fat, and 36g carbohydrates. Approximate values per 100g of finished chili: 115 calories, 7g protein, 5g fat, and 10g carbohydrates. Values will vary with the ground beef, canned products, and amount of fat drained.

Taco Chili

This slow-cooker taco chili combines shredded chicken, black beans, pinto beans, and corn in a chunky tomato base. The chicken cooks whole in the chili, then gets shredded and stirred back in near the end. Start without broth to keep the chili thick and spoonable, and add cheddar, sour cream, and sliced green onion to each bowl just before serving.

Prep: 15 minutes | Cook: About 6 hours on HIGH or 10 hours on LOW | Serves: 6

Ingredients for Taco Chili

• 1 1/2 pounds boneless, skinless chicken breasts (680g)
• 1 medium yellow onion, diced (about 150g)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels (165g)
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 (15-ounce) can tomato sauce
• 1 (1-ounce) packet taco seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup shredded cheddar cheese, for serving (about 85g)
• About 1/2 cup sour cream, for serving (120g)
• 2 green onions, thinly sliced, for serving

How to Make Taco Chili in the Slow Cooker

1. Mix the chili base: In a 5- to 6-quart slow cooker, stir together the onion, beans, corn, diced tomatoes and their liquid, tomato sauce, taco seasoning, chili powder, and cumin. Keep the mixture below the cooker’s maximum fill line. Do not add broth.
2. Add the chicken: Nestle the chicken breasts into the chili and spoon some of the tomato mixture over them. Cover the slow cooker.
3. Cook until the chicken is done: Cook on HIGH for about 5 1/2 hours or LOW for about 9 1/2 hours before shredding. Start checking at about 5 hours on HIGH or 8 hours on LOW, since some slow cookers run hotter than others. The chicken is ready when its thickest part reaches 165°F (75°C) and the meat pulls apart easily.
4. Shred and finish: Remove the chicken and shred it with two forks. Stir it back into the chili, cover, and cook on the same setting for another 30 minutes, until the shreds are distributed and the beans and corn are hot throughout. Taste before adding any salt; taco seasoning varies. If the chili is too thick, stir in water or broth a few tablespoons at a time.
5. Serve: Ladle the chili into six bowls. Top each with cheddar, a dollop of sour cream, and sliced green onion.

How Thick Should Taco Chili Be?

The chili should be thick but easy to spoon, with whole beans and corn visible. Draining the beans and skipping broth at the start help prevent a thin result. If the chili is watery after the final covered 30 minutes, cook it briefly uncovered on HIGH, stirring and checking the thickness as it cooks.

Serving and Substitutions

Kidney beans can replace the pinto beans, and 1 cup drained canned corn can replace the frozen corn. For crunch, serve tortilla chips on the side. Chopped cilantro can go on individual bowls in addition to the cheddar, sour cream, and green onion.

For a smokier chicken chili, see slow cooker chipotle chicken chili. For a separate meat-free option, try vegetarian bean chili.

Storing and Reheating

Cool leftover chili promptly and refrigerate it without toppings in a covered container for up to 3 to 4 days. Reheat until steaming hot, stirring as needed. Add a splash of water if it has thickened, then top with fresh cheddar, sour cream, and green onion.

For longer storage, freeze cooled chili without toppings in suitable containers for up to 2 to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, including toppings: 435 calories, 40g protein, 12g fat, and 41g carbohydrates. Approximate values per 100g: 105 calories, 10g protein, 3g fat, and 10g carbohydrates. Values vary with brands, drained bean weights, and portion size.

5-Ingredient Chili

Undrained chili beans give this beef chili a seasoned sauce without added broth or a long ingredient list. Diced tomatoes, onion, and chili powder complete the five-ingredient base. Brown and drain the beef before slow cooking so the finished chili is hearty rather than greasy.

The chili should be thick but still saucy, with distinct pieces of beef and beans. Add shredded cheese to individual bowls just before serving for the pictured topping; it is not part of the five-ingredient base.

Ingredients for 5-Ingredient Chili

• 1 pound ground beef (about 450g)
• 2 cans (15 ounces each) chili beans in sauce, undrained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 medium yellow onion, diced (about 75g)
• 2 tablespoons chili powder

Optional topping: About 2 tablespoons shredded cheddar or cheddar-Jack cheese per bowl, added just before serving.

Yield: 6 bowls. Prep: 15 minutes. Cook: About 8 to 10 minutes to brown the beef, plus 3 to 4 hours on HIGH or 6 to 8 hours on LOW.

How to Make 5-Ingredient Chili in the Slow Cooker

1. Brown the beef and onion: Heat a large skillet over medium-high heat. Add the beef and onion. Cook for about 8 to 10 minutes, stirring and breaking the beef into small pieces, until no pink remains and the onion begins to soften. Drain excess grease.
2. Combine the chili: Transfer the beef and onion to a 4- to 6-quart slow cooker. Add the chili beans with their sauce, the tomatoes with their juices, and the chili powder. Stir well. Do not add water or broth.
3. Slow-cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Start checking around 3 hours on HIGH or 6 hours on LOW. Stir before serving; the chili should be hot throughout, the onion tender, and the sauce thick but still visibly saucy around the beef and beans.
4. Serve: Ladle into bowls. For the cheese-topped presentation, place a loose mound of shredded cheese in the center of each bowl just before serving.

Why the Chili Beans Go In With Their Sauce

The seasoned sauce supplies moisture and flavor that this short ingredient list otherwise lacks. Draining the chili beans or replacing them with plain kidney beans changes both the seasoning and thickness. The tomatoes go in with their juices for the same reason.

What If the Chili Is Too Thin?

Stir before judging the consistency: the sauce should surround the chunks rather than separate into a thin layer on top. Chili bean brands vary in sauce thickness. If the chili is still thinner than you want at the end of the cooking window, cook it briefly with the lid ajar to let some liquid evaporate, checking your slow cooker manufacturer’s guidance first.

Stovetop and Meat Variations

Covered stovetop chili: After browning the beef and onion, combine all five ingredients in a Dutch oven or soup pot. Bring to a simmer, cover, and cook for about 30 to 45 minutes, stirring occasionally.

Ground turkey: Replace the beef with ground turkey and brown it thoroughly before adding the remaining ingredients. Very lean turkey may produce a less rich chili. For a dedicated meatless option, see vegetarian chili with black beans and kidney beans.

Storing and Reheating Leftovers

Cool leftover chili and refrigerate it promptly in shallow, airtight containers for up to 4 days. Reheat portions over low heat on the stovetop or in the microwave, stirring until hot throughout. Add fresh cheese after reheating.

For longer storage, freeze cooled chili without cheese in portioned airtight containers for up to 6 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, based on 6 bowls and excluding optional cheese: 320 calories, 23g protein, 13g fat, and 28g carbohydrates. Approximate values per 100g of prepared chili: 115 calories, 8g protein, 5g fat, and 10g carbohydrates. Values vary with the beef, chili bean brand, amount of fat drained, and final thickness.

White Bean Turkey Chili

This stovetop chili is thick and pale, with mostly whole white beans, bite-size pieces of cooked turkey, and a few corn kernels in a lightly thickened broth. Canned beans make the short simmer possible; mashing a small portion gives the chili body without adding cream to the pot.

Green chiles and cumin season the bean base. Add the turkey near the end so it heats gently, then finish each bowl with sour cream, sliced green onions, and a pinch of chili powder.

Ingredients for White Bean Turkey Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon mild chili powder, plus a pinch for each serving
• 1 can (4 ounces) diced mild green chiles, undrained
• 2 cans (15 ounces each) white beans, such as Great Northern or cannellini, drained and rinsed
• 1 3/4 cups low-sodium chicken or turkey broth, plus more if needed
• 2 cups cooked turkey, chopped or coarsely shredded (about 280g)
• 1/2 cup corn kernels, thawed if frozen (about 80g)
• Kosher salt and black pepper, to taste
• 1/2 cup sour cream, for serving (about 120g)
• 3 green onions, thinly sliced, for serving

Yield: 4 generous servings. Prep time: 15 minutes. Cook time: About 25 minutes. Total time: About 40 minutes.

How to Make White Bean Turkey Chili

1. Prepare the ingredients: Drain and rinse the beans. Cut the cooked turkey into visible bite-size pieces, slice the green onions, and measure the corn and sour cream.
2. Soften the onion: Warm the olive oil in a 4- to 5-quart soup pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until soft and translucent but not deeply browned.
3. Heat the seasonings: Stir in the garlic, cumin, and 1 teaspoon chili powder. Cook for about 1 minute, until fragrant, without letting the garlic darken.
4. Simmer the bean base: Add the green chiles with their liquid, the beans, and 1 3/4 cups broth. Bring to a simmer over medium-high heat, then reduce to low or medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally. After about 10 minutes, check the thickness and mash roughly 1/2 to 3/4 cup of the beans against the side of the pot. Most beans should remain whole.
5. Heat the turkey and corn: Gently stir them in and simmer for about 5 minutes, until hot. Avoid a hard boil, which can dry out the cooked turkey. The chili should be thick but easy to ladle. If it is too thick, add broth 1/4 cup at a time. If it is thin, simmer uncovered a little longer and mash a few more beans. Taste, then add pepper and salt as needed; begin with about 1/4 teaspoon salt if the chili needs it.
6. Finish the bowls: Turn off the heat and let the chili stand for about 5 minutes. Ladle into individual bowls or ceramic crocks. Top each serving with a dollop of sour cream, sliced green onions, and a small pinch of chili powder.

How to Get a Thick Chili Without Cream

Mashing only some of the beans releases starch into the broth while leaving the chili chunky. Simmer the bean base uncovered, and judge the finished texture by the spoon: it should mound softly but still ladle easily. Keep the sour cream as a topping rather than stirring it into the pot.

Can You Use Dried White Beans?

Not with this 40-minute schedule. Canned beans are already cooked; soaked dried beans need a separate, hours-long simmer until tender. Either canned Great Northern or cannellini beans works here.

Variations and Serving

For more heat, cook one finely diced jalapeño with the onion. An equal amount of cooked chicken can replace the turkey; add it at the same late stage. If you prefer chicken and a slow-cooker method, see this slow-cooker white chicken chili.

Serve with cornbread if desired. Shredded Monterey Jack can be offered at the table alongside the sour cream and green onions.

How to Store and Reheat White Bean Turkey Chili

Refrigerate cooled chili in a covered container for up to 3 to 4 days, keeping the sour cream and green onions separate. Reheat on the stove or in the microwave until thoroughly hot, reaching 165°F (75°C). Add a splash of broth if the chili has thickened.

To make it ahead, prepare the bean base and add the cooked turkey during final heating. Freeze chili without its toppings in airtight containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating.

Nutrition

Approximate per generous serving, including sour cream: 380 calories, 32g protein, 12g fat, and 39g carbohydrates. Approximate per 100g: 95 calories, 8g protein, 3g fat, and 10g carbohydrates. Values vary with the beans, broth, turkey, and final amount of liquid.

Slow Cooker Chili Mac

The beef-and-bean chili cooks on LOW for hours, but the elbow macaroni goes in only after the base is ready. A short finish on HIGH lets the pasta absorb the tomato-rich sauce while keeping its shape. The result is thick and scoopable, with distinct kidney beans and beef crumbles, patches of melted cheddar, and chopped cilantro on each bowl. Start checking the pasta early: slow cookers heat differently, and tender noodles will keep softening if left on WARM.

Servings: 6. Prep: 15 to 20 minutes. Cook: 4 to 6 hours on LOW, then about 20 to 30 minutes on HIGH for the pasta, plus 5 minutes to melt the cheese.

Ingredients for Slow Cooker Chili Mac

• 1 lb ground beef (450g)
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth, plus more only if needed
• 8 oz dry elbow macaroni (225g)
• 1 1/2 cups shredded cheddar cheese (170g)
• 2 tablespoons chopped fresh cilantro

How to Make Slow Cooker Chili Mac

1. Brown the beef and vegetables: Cook the beef, onion, and bell pepper in a large skillet over medium heat for 8 to 10 minutes, breaking up the beef, until no pink remains and the vegetables have softened. Drain excess grease. Stir in the garlic, chili powder, and cumin; cook for about 30 seconds, until fragrant.
2. Slow-cook the chili: Transfer the skillet mixture to a 5- to 6-quart slow cooker. Stir in the diced tomatoes and their juices, tomato sauce, drained beans, 1 cup beef broth, and salt. Cover and cook on LOW for 4 to 6 hours, until the chili is hot and cohesive.
3. Cook the macaroni: Switch to HIGH and stir the dry macaroni into the hot chili. The sauce should surround the noodles without looking soupy. Cover and check after 15 minutes, then about every 5 minutes until the pasta is tender but still holds its hollow shape, usually 20 to 30 minutes total. Stir during a check if needed, replacing the lid promptly. If the sauce thickens before the pasta softens, add hot broth or water 1/4 cup at a time.
4. Add the cheese: Once the macaroni is tender, stir in about two-thirds of the cheddar. Scatter the rest over the top, cover, and let it melt for about 5 minutes. Turn off the slow cooker.
5. Serve: Spoon into bowls and scatter the cilantro over each serving. Serve promptly rather than holding the finished macaroni on WARM for hours.

Getting the Right Chili Mac Consistency

Drain and rinse the beans, but keep the diced-tomato juices. Together with the measured broth, the tomato juices give the dry macaroni moisture to cook without making the chili mac brothy. Add extra hot liquid only if the pasta needs it, and wait until the noodles are tender before judging the final thickness; they absorb sauce as they cook.

If You Need to Serve It Later

For more predictable pasta texture, cook the macaroni separately on the stovetop until al dente and combine it with the finished chili at serving time. Start the chili base with less than 1 cup broth, since the pasta will not absorb liquid in the slow cooker, then adjust the consistency as needed. For a version made entirely on the stovetop, try one-pot chili mac with ground beef and cheddar.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The macaroni will soften as it sits. Reheat gently in a saucepan over medium-low heat just until heated through, adding a small splash of water if the sauce is too thick.

Finished chili mac can be frozen airtight for up to 3 months, though the pasta may be softer after thawing. For better noodle texture, freeze the chili base before adding macaroni and cook the pasta closer to serving.

Nutrition

Approximate nutrition per serving (1/6 of the recipe): 530 calories, 30g protein, 24g fat, and 49g carbohydrates. Per 100g: approximately 135 calories, 7g protein, 6g fat, and 12g carbohydrates. Values vary with the beef, cheese, broth, and amount of fat drained after browning.

Chili Mac

This one-pot chili mac combines ground beef, pinto beans, tomatoes, and chili seasoning with elbow macaroni. The dry elbows simmer in the chili base, absorbing flavor as they cook, while sharp cheddar melts into the sauce rather than forming a layer on top.

The finished dish should be spoonable, with distinct elbows and beef crumbles coated in a thick orange-red sauce. Stir often while the pasta cooks, check the liquid level, and stop when the elbows still have a slight bite; they’ll continue absorbing sauce as the pot rests.

Ingredients for Chili Mac

• 1 lb lean ground beef, preferably 90% lean (about 450g)
• 1 small yellow onion, diced (about 110g)
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) petite diced tomatoes, with juices
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups low-sodium beef broth, plus more as needed
• 8 oz dry elbow macaroni (about 225g)
• 1 1/2 cups freshly shredded sharp cheddar (about 170g)
• Up to 1/2 teaspoon kosher salt, to taste
• 1 tablespoon chopped fresh flat-leaf parsley

Yield: 6 generous servings. Time: About 10 minutes prep and 25 minutes cooking, or 35 minutes total. Use a 5- to 6-quart heavy pot or Dutch oven with a lid.

How to Make One-Pot Chili Mac

1. Brown the beef and onion: Warm the pot over medium-high heat. Add the beef and onion without oil. Cook for 6 to 8 minutes, breaking the beef into small crumbles, until no pink remains and the onion has softened. Drain excess fat if needed.
2. Cook the seasonings: Reduce the heat to medium. Stir in the garlic, tomato paste, chili powder, and cumin. Cook for about 1 minute, stirring so the garlic does not scorch, until fragrant and the paste is distributed through the beef.
3. Build the chili base: Stir in the tomato sauce, diced tomatoes with their juices, beans, and 2 cups broth. Bring to a steady simmer, about 3 to 4 minutes.
4. Simmer the macaroni: Stir in the dry elbows. Maintain a gentle simmer over medium-low to medium heat with the lid slightly ajar. Cook for about 10 to 13 minutes, lifting the lid to stir frequently and scrape the bottom of the pot. Begin checking at 9 minutes. If the pasta is still firm and the pot is drying out, add broth or water 1/4 cup at a time. Stop when the elbows are tender with a slight bite and the sauce coats them.
5. Finish with cheddar: Turn off the heat and stir in the cheddar until melted into the sauce. Taste, then add up to 1/2 teaspoon salt if needed. Cover and rest for about 2 minutes.
6. Serve: Spoon into bowls and scatter the parsley lightly over the top. Serve while the sauce is creamy and the elbows and beef crumbles are still visible.

How to Keep One-Pot Chili Mac Saucy

Dry elbows cook in a thick tomato mixture, so stir across the pot bottom often to prevent sticking. Add more liquid only if the pasta is still firm and the pot looks dry; adding it after the pasta is tender can leave the sauce watery.

The sauce may look a little loose before the covered rest. If liquid still pools around the cooked pasta afterward, simmer uncovered briefly until the sauce clings to the elbows. Serve promptly, since the pasta continues absorbing sauce as it sits.

Ingredient Swaps and Heat Level

Ground turkey can replace the beef in equal weight; cook it thoroughly and expect a leaner result. Drained kidney or black beans can replace the pintos, though they will be more prominent among the pasta. Vegetable or chicken broth can replace beef broth in the same amount.

For more heat, add cayenne or hot sauce to taste after cooking. Gluten-free elbows can work, but use their package timing as a guide and watch both tenderness and liquid level rather than relying on the simmer time above.

For a pasta-free dinner with similar flavors, try classic beef chili.

Storage and Reheating

Cool leftovers and refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water; the macaroni absorbs sauce as it sits.

For better make-ahead texture, refrigerate the chili base without pasta or cheese for up to 3 days. Reheat it, then add the dry elbows and finish the recipe as directed.

Finished chili mac can be frozen for up to 3 months, though the pasta may be softer after thawing. For better texture, freeze the base without macaroni or cheese instead. Thaw overnight in the refrigerator before reheating and finishing.

Nutrition

Approximate per generous serving, based on 6 servings: 480 calories, 32g protein, 18g fat, and 46g carbohydrates. Approximate per 100g of finished chili mac: 120 calories, 8g protein, 5g fat, and 12g carbohydrates. Values vary with the beef, cheese, canned ingredients, and amount of liquid absorbed or evaporated.

Chipotle Chicken Chili

Smoky chipotle, tomatoes, shredded chicken, beans, and corn make a red chili with enough sauce to pool around every spoonful. Whole chicken breasts cook on LOW in the slow cooker, then get shredded and returned to the pot. Start checking them at 5 hours so they do not stay on the heat longer than needed.

One chipotle pepper gives you a starting point for heat; taste the finished chili before adding more. Sliced green onion finishes each bowl, while creamy toppings stay optional at the table.

Prep: 15 minutes | Cook: 5 to 7 hours on LOW, plus about 20 minutes on HIGH | Total: About 5 hours 35 minutes to 7 hours 35 minutes | Servings: 6 generous bowls

Ingredients for Chipotle Chicken Chili

• 1 1/2 pounds boneless skinless chicken breasts (680g)
• 1 medium yellow onion, diced (about 150g)
• 3 garlic cloves, minced
• 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce; more to taste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1 can (28 ounces) fire-roasted diced tomatoes, with juices
• 1 can (8 ounces) tomato sauce
• 1/2 cup chicken broth, plus more if needed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn (about 150g)
• 2 green onions, thinly sliced

Optional for serving: Lime wedges, sour cream, or shredded cheddar.

Boneless skinless thighs can replace the breasts; check for doneness and tenderness rather than assuming the same cooking time. Pinto beans can replace the kidney beans. If using canned corn instead of frozen, drain it and add it during the final heating stage.

How to Make Chipotle Chicken Chili in the Slow Cooker

1. Mix the base: In a 5- to 6-quart slow cooker, stir together the onion, garlic, chipotle pepper, adobo sauce, chili powder, cumin, salt, diced tomatoes with their juices, tomato sauce, broth, and both kinds of beans. Start with just 1/2 cup broth; the covered cooker will retain moisture.
2. Cook the chicken: Nestle the whole breasts into the sauce and spoon some sauce over them. Cover and cook on LOW for 5 to 7 hours. Begin checking at 5 hours, since breast thickness and slow cookers vary. Remove the chicken when its thickest part reaches 165°F (75°C) and it pulls apart readily with forks.
3. Shred and return: Transfer the chicken to a bowl and shred it with two forks, leaving some larger bite-size pieces. Stir it back into the chili.
4. Heat the corn: Stir in the frozen corn. Cover and cook on HIGH for about 20 minutes, until the corn is hot throughout. Adding it near the end keeps the kernels distinct. Taste and add salt or more chipotle if needed.
5. Adjust and serve: The chili should be spoonable, with sauce pooling around the chicken and intact beans. If it is too thin, cook uncovered on HIGH a little longer or mash a few beans into the sauce. If it is too thick, stir in a small splash of broth. Ladle into deep bowls and scatter the green onions on top.

How to Adjust the Chipotle Heat

Chipotle peppers in adobo vary in size and intensity. Start with one pepper and 1 teaspoon of sauce, then taste after the corn is heated. Another pepper will increase both smokiness and heat. If a serving tastes too hot, offer sour cream at the table rather than stirring it into the main pot.

Getting the Right Chili Thickness

A covered slow cooker allows little evaporation, and canned tomatoes vary in liquid content. If the finished chili needs thickening, leave the lid off while it cooks briefly on HIGH or mash a small portion of the beans. Stop while the sauce still pools around the chicken, beans, and corn rather than reducing it to a paste.

Serving and Leftovers

Serve with green onion on each bowl and cornbread alongside, if desired. Offer lime, sour cream, and cheddar separately. For a different, creamy style, try this slow-cooker white chicken chili.

Cool leftovers and refrigerate promptly in an airtight container for 3 to 4 days. Reheat until hot throughout, adding a splash of broth if the chili has thickened. Add fresh green onion after reheating. Freeze the chili in airtight portions for about 2 to 3 months for best quality; thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per generous serving, based on 6 servings without optional toppings: 335 calories, 36g protein, 5g fat, and 38g carbohydrates. Approximate values per 100g: 80 calories, 8g protein, 1g fat, and 9g carbohydrates. Values vary with the brands used, the drained weight of the beans, and the finished thickness of the chili.

Crack Chicken Chili

In this slow-cooker chili, chicken breasts cook in a ranch-seasoned base with black beans, corn, and tomatoes with green chiles. Once the chicken is tender enough to shred, stir the cream cheese into the hot base and melt in cheddar on gentle heat. The result should be creamy and orange-tan but still loose enough to ladle, with distinct chicken shreds, beans, and corn. Crisp bacon goes on each bowl just before serving.

Ingredients for Crack Chicken Chili

• 1 1/2 pounds boneless, skinless chicken breasts (680g)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can whole-kernel corn, drained
• 1 (10-ounce) can diced tomatoes with green chiles, drained
• 1 1/2 cups chicken broth, plus more if needed
• 1 (1-ounce) packet dry ranch seasoning mix, about 3 tablespoons
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (8-ounce) block full-fat cream cheese, softened and cubed (225g)
• 1 cup freshly grated sharp cheddar (about 115g)
• 6 slices bacon
• 2 tablespoons finely chopped fresh parsley

Yield: 6 generous bowls. Time: About 15 minutes prep, 6 to 8 hours on LOW, and 10 to 15 minutes to finish.

How to Make Crack Chicken Chili in the Slow Cooker

1. Prepare the cans and bacon: Drain and rinse the beans; drain the corn and tomatoes, keeping the tomato pieces. Cook the bacon in a skillet over medium heat until crisp. Crumble it and set it aside for serving.
2. Load the slow cooker: Put the chicken in a 5- to 6-quart slow cooker. Add the beans, corn, tomatoes, broth, ranch seasoning, chili powder, and cumin. Nestle the chicken into the liquid and scatter the cream cheese cubes over the top.
3. Cook the chicken: Cover and cook on LOW for 6 to 8 hours, keeping the lid on during the main cook. Start checking near 6 hours. The chicken should be fully cooked and pull apart readily with two forks; thicker breasts or some slow cookers may need longer.
4. Shred and smooth: Remove the chicken and shred it with two forks. Switch the cooker to WARM or turn it off, then stir the hot chili until no large white pieces of cream cheese remain. Return the chicken to the cooker.
5. Melt in the cheddar: Gently stir in the grated cheddar. Cover briefly if it needs a few minutes to melt, but do not let the chili boil vigorously. Let it settle for a moment, then check the consistency. It should be creamy and spoonable, with distinct beans and corn. Stir in a small splash of warm broth if it is too thick.
6. Serve: Ladle into bowls and top with the crumbled bacon and a little parsley. Add the bacon just before eating so it stays crisp.

How to Keep the Chili Creamy

Small, softened pieces of cream cheese blend into the hot chili more easily than a cold block. Stir the base thoroughly after removing the chicken, before adding the cheddar. Cheddar grated from a block melts more smoothly than pre-shredded cheese, especially when stirred in on WARM or with the cooker off.

Adjusting the Thickness

Draining the beans, corn, and tomatoes helps keep the measured broth from making the chili watery. The finished chili also thickens as it stands, so wait a moment before adjusting it. If it becomes too thick to ladle comfortably, stir in a little warm broth.

If it is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the mixture into the hot chili and heat until thickened before adding the cheddar.

Serving and Slow-Cooker Timing

Serve with corn chips or cornbread if you like. For less chile heat, use mild diced tomatoes with green chiles.

For a shorter schedule, cook the same mixture on HIGH for about 3 hours instead of 6 to 8 hours on LOW. Check that the chicken is fully cooked and easy to shred before finishing; slow cookers and chicken breast thickness can affect the timing.

For a different creamy chicken dinner, try this slow-cooker white chicken chili.

Storing and Reheating Leftovers

Refrigerate leftover chili in a covered container for several days, keeping the bacon separate if possible. Warm the chili gently until hot, stirring to bring the creamy base back together. Add a splash of broth if it has thickened.

The chili can also be frozen without the bacon topping. Its dairy-based texture may look slightly different after thawing; stir gently as it warms.

Nutrition

Approximate per serving, based on 6 bowls: 570 calories, 41g protein, 33g fat, and 24g carbohydrates. Approximate per 100g: 160 calories, 12g protein, 9g fat, and 7g carbohydrates. Values exclude optional accompaniments and will vary with bacon size, drained yields, and the chili’s final weight.

Vegetarian Chili

Black beans, kidney beans, corn, and diced peppers give this stovetop chili its chunky texture. Crushed tomatoes make the sauce thick, while a little broth keeps it spoonable. Sauté the vegetables before adding the beans and tomatoes, then simmer gently until the peppers are tender and the sauce coats the beans. Serve it in individual bowls with shredded cheddar and a separate dollop of sour cream.

Prep: 15 minutes | Cook: 35–40 minutes | Total: 50–55 minutes | Servings: 6 bowls

Ingredients for Vegetarian Chili

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1 medium orange bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, with their juices
• 1 cup vegetable broth, preferably low-sodium, plus more as needed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, thawed if frozen (about 165g)
• 1/2 teaspoon kosher salt to start, plus more to taste
• 1 cup shredded sharp cheddar cheese, for serving (about 115g)
• 1/2 cup sour cream, for serving (about 120g)

How to Make Vegetarian Chili

1. Soften the vegetables: Warm the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion and both bell peppers. Cook, stirring occasionally, for 7–8 minutes, until the onion is translucent and the peppers begin to soften.
2. Cook the garlic and spices: Stir in the garlic, chili powder, cumin, and smoked paprika. Cook, stirring, for about 1 minute, until fragrant. Add the tomatoes promptly so the garlic and spices do not scorch.
3. Build the chili: Add the crushed tomatoes, diced tomatoes with their juices, broth, kidney beans, black beans, corn, and 1/2 teaspoon salt. Stir gently and bring to a gentle bubble.
4. Simmer: Reduce the heat to medium-low or low. Simmer partially covered for 25–30 minutes, stirring across the bottom of the pot every few minutes and more often as the sauce thickens. Start checking after about 20 minutes. The peppers should be tender, the beans mostly intact, and the sauce thick enough to coat them while still flowing from a ladle.
5. Adjust and serve: If the chili is thin, uncover the pot and simmer a little longer, stirring often. If it is too thick, add broth a few tablespoons at a time. Taste before adding more salt; canned beans and broth vary in sodium. Let stand for a few minutes, then ladle into bowls. Top each bowl with shredded cheddar and a separate dollop of sour cream.

How Thick Should Vegetarian Chili Be?

The beans and vegetables should sit in a chunky tomato sauce, not swim in broth or form a stiff paste. Tomato products vary in thickness, so use the ladle test rather than relying only on simmer time. Keep the bubbles gentle; if the sauce begins to catch on the bottom, lower the heat and stir more frequently.

Toppings and Serving

Add the cheddar and sour cream after portioning so the cheese strands and sour cream dollop stay distinct. Serve with tortilla chips, cornbread, or a green salad if desired. For a dairy-free serving, replace both toppings with dairy-free cheddar-style shreds and a thick plant-based sour cream.

For a separate meat-based option, try turkey chili with beans or classic beef chili.

Storage and Reheating

Store leftover chili without toppings. Cool and refrigerate it in airtight containers within 2 hours; use within 3–4 days. Freeze cooled, untopped portions in airtight containers for about 3 months, then thaw in the refrigerator before reheating.

Reheat gently on the stovetop, stirring as it warms. If the chili has thickened, add a splash of broth or water. Top reheated bowls with fresh cheddar and sour cream.

Nutrition

Approximate nutrition per bowl, including cheddar and sour cream: 375 calories, 16g protein, 16g fat, and 44g carbohydrates. Approximate values per 100g of finished chili with toppings: 85 calories, 4g protein, 4g fat, and 10g carbohydrates. Values will vary with bean brands, topping portions, and how much liquid evaporates during simmering.