This deep-dish baked mac and cheese has tender elbows in a creamy cheddar-mozzarella sauce beneath a patchily browned cheese top. Let it rest briefly, then scoop a warm, stretchy serving straight from the dish.
This tomato-free poblano chicken chili has tender shredded chicken, whole white beans, and softened peppers in a lightly thickened broth. Finish each bowl with sour cream, avocado, crisp tortilla strips, jalapeño, red onion, and cilantro.
Brown sweet corn in the Dutch oven, then save a handful for topping this creamy white chicken chili. Mashed beans give the broth body while shredded chicken, whole beans, and corn keep every bowl hearty and ladleable.
Make a thick, spoonable beef chili for hot dogs with ground beef, onion, chili powder, and tomato paste. Simmer it until the small crumbles stay moist but hold together, then serve in buns with cheddar, mustard, and raw onion.
This mild, tomato-forward chili combines small ground-beef crumbles, kidney and pinto beans, and softened vegetables. A gentle stovetop simmer brings it together while leaving enough sauce to pool around each spoonful.
Browned beef gives this Cincinnati-style chili distinct crumbles, while kidney beans simmer in a glossy tomato sauce with cinnamon and allspice. Serve it over spaghetti in shallow bowls with plenty of cheddar, diced white onion, and cilantro.
This bean-free chicken chili verde starts with broiled tomatillos and peppers blended into a thick green sauce. Chicken thighs simmer until tender, then become a mix of generous pieces and loose shreds.
Whole black beans and tender sweet potato cubes simmer in a red tomato-chile broth for an easy stovetop chili. Keep the vegetables intact and the broth visible, then scatter fresh cilantro over the pot before serving.
Brown ground turkey into small crumbles, then simmer it with kidney beans, black beans, tomatoes, chili powder, and cumin. The finished chili stays spoonable and saucy, with sour cream and a little cheddar on each bowl.