The proper way to make a batch of chili is hotly debated. Should it have tomatoes? What kind of spices? And—the biggest question of all—do beans have any place in a bowl of chili? We consider ourselves to be equal-opportunity chili lovers, interested in all sorts of styles. We've rounded up five chili recipes that we hope can satisfy eaters on all sides of the issue.
Texans go crazy for chili con carne, and they're adamant that beans have no place in it. Our chili con carne recipe stays true to that belief, sticking with just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor. To add a rich, smoky undertone, we do add a little bacon.
New Mexican chile verde also doesn't have beans, just chunks of juicy pork shoulder in a tart tomatillo sauce. Green chiles give the dish its signature kick—hatch chiles are traditional, but if you live outside of New Mexico and can't find them then Anaheims will work.
If you want to add some heft to your chili and aren't worried about provoking the wrath of purist, then go ahead and bulk the dish up with some beans. We use pintos in our triple chocolate beef and bean chili. Cocoa powder and semisweet chocolate lend darkness and depth to the hearty dish, which is rounded out with the complex bitterness of chocolate stout beer.
Beans or not, you’ll find something you like in our collection of chili recipes.
Kill City Chili
This chili of beef and red kidney beans is flavored with dark chile powder and curry powder. Get the recipe for Kill City Chili »
Chili con Carne
You won’t find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor. Get the recipe for Chili con Carne »
Chile Verde
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. Get the recipe for Chile Verde »
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