Finely crumbled ground beef simmers with tomatoes and chili seasoning for a thick, bean-free chili. Serve it in bowls and spoon it over hot dogs in split buns, then add a zigzag of yellow mustard.
Ground beef, black beans, and baked beans simmer in a thick tomato sauce for a sweet, smoky chili with adjustable heat. Serve each hot bowl with melted cheddar and fresh sliced green onions.
Chicken breasts cook in a tomato-and-bean chili, then get shredded and stirred back in. Skipping broth keeps this slow cooker taco chili thick and spoonable. Top each bowl with cheddar, sour cream, and sliced green onion.
Brown and drain the beef, then let the slow cooker bring together chili beans, diced tomatoes, onion, and chili powder. The beans go in with their seasoned sauce for a chunky chili; add shredded cheese to each bowl just before serving.
This stovetop white bean turkey chili is thick and chunky, with cooked turkey, mostly whole beans, green chiles, and a little corn. Mash a few beans to thicken the broth, then top each bowl with sour cream, green onions, and chili powder.
Browned beef, kidney beans and tomatoes simmer in the slow cooker before dry elbow macaroni goes in for a short finish on HIGH. Cheddar melts into uneven patches, and chopped cilantro tops each thick, scoopable bowl.
Dry elbow macaroni simmers directly in a beef, bean, and tomato chili base for an easy one-pot dinner. Sharp cheddar melts into the sauce, coating the tender elbows without hiding them under a layer of cheese.
Whole chicken breasts cook in a smoky tomato-and-chipotle sauce, then get shredded and returned to the slow cooker. Kidney beans, black beans, and corn fill each saucy bowl, finished with sliced green onion.
Chicken breasts cook with black beans, corn, tomatoes and ranch seasoning before being shredded into a creamy, spoonable chili. Stir in cheddar on gentle heat, then top each bowl with crisp bacon and a little parsley.