Whether your favorite chili recipes are Tex Mex or they hail from further south, each is tasty and unique in its own way. I love green chili on a burrito most of all. If you want to try new and exciting versions, you’ve come to the right place. There are so many delicious chili recipes out there and you’re not going to be disappointed with my list. Feel free to share your favorite recipes with me too! I always love to try something new.

1 Light Breeze Chicken Chili

Light Breeze Chicken Chili There’s no reason why you can’t use chicken instead of beef or pork, which makes this one of the tastiest chili recipes you can find. The other ingredients give it a nice zing and loads of flavor. Serve this with cornbread or a quesadilla.

Ingredients:
2 cans chicken, 10 ounces each, undrained
2 cans chili beans, 16 ounces each, drained
3 cans Mexican stewed tomatoes, 14 ½ ounces each
1 jar of sliced jalapenos, 12 ounces
1 chopped large onion
2 large seeded and diced green bell peppers
1 ½ tablespoons chili powder
2 tablespoons cumin (ground)
10 cups water
1 can chicken broth, 14 ½ ounces
Salt

Directions:
Put the chicken, chili beans, tomatoes, jalapenos, onions and green peppers into a large pot. Season the chili with chili powder and cumin, then add the chicken broth. Add enough water to cover the ingredients and stir. Bring to a boil, then lower the heat and cook on medium for one hour. Season with salt before serving.

Source: allrecipes.com

2 Chili Con Carne

Chili Con Carne Any chili connoisseur must have a chili con carne recipe in their cache. This is the perfect choice and comes courtesy of Food Network. So you know it’s going to be good! Try this recipe out next time you have a chili cook off with friends and you’ll be the hands down winner.

Ingredients:
6 slices of bacon
2 pounds ground beef, chuck
1 large chopped onion
1 large chopped green bell pepper
4 finely diced garlic cloves
Salt
¼ cup chili powder
1 tablespoon cumin, ground
2 teaspoons paprika
2 teaspoons oregano, dried
2 tablespoons tomato paste
1 bottle amber beer, 12 ounces
2 tablespoons cocoa powder, unsweetened
1 can whole plum tomatoes, 28 ounces, crushed by hand
1 ½ cups beef broth, low-sodium
2 cans black beans, 15 ounces each, rinsed and drained
1 tablespoon hot sauce
Cheddar cheese, scallions, sour cream, to garnish

Directions:
Cook the bacon until crisp. Drain on paper towels, crumble and set aside. Remove the drippings from the pan, reserving 1 tablespoon. Heat the pan to medium-high and cook the meat until browned, about 8 minutes. Remove the meat and set aside. Wipe the pan. Put the 1 tablespoon bacon fat back into the pan and cook the onion and bell pepper over medium-high heat for about 5 minutes, or until soft. Add the chili powder, cumin, paprika oregano and tomato paste. Cook about 6 minutes. Pour in the beer and reduce almost completely, about 3 minutes. Add the cooked beef, cocoa powder, tomatoes, beef broth and beans. Simmer over low heat for about 1 ½ hours. Add the hot sauce, season with salt and stir well to combine. Add a bit more broth if needed. Serve garnished with sour cream, cheese, bacon and scallions.

Source: foodnetwork.com

3 Chili Verde

Chili Verde This is a more Mexican version of chili, which is generally spicier and without the beans. It’s a greenish color rather than the standard red you see most often. I prefer this type of chili and it tastes great on a burrito, enchilada or just served hot with a tortilla.

Ingredients:
4 pork steaks
1 chopped onion
5 tablespoons all-purpose flour
4 cups of water
¼ teaspoon chopped garlic
½ teaspoon oregano
2/3 teaspoon cumin, ground
2 cans whole green chilies, 7 ounces each

Directions:
Trim the fat from the pork and cut into small chunks. Fry until cooked through. Take the meat out of the pan and set aside. Add the onion and cook until tender. Remove and set aside. Use the flour and the water to make a thick gravy by combining and boiling. Add the meat, onions and chilies to the mixture.

Source: momswhothink.com

4 Pork and Hominy Chili

Pork and Hominy Chili This recipe is similar to posole and is good for curing a cold or stuffed up nose. I love this version and I can’t wait for you to try it and let me know if you agree.

Ingredients:
2 teaspoons oil
8 ounces pork chops, fat removed and cut into chunks
1 cup onion, chopped
¾ cup green bell pepper, chopped
2 teaspoons minced garlic
1 tablespoon chili powder
2 teaspoons cumin, ground
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon red pepper
¼ cup tomato paste, no salt added
1 can hominy, 15 ½ ounces, drained and rinsed
1 can diced tomatoes, 14 ½ ounces, no salt added, undrained
1 can fat-free chicken broth, 14 ounces, low-sodium
¼ cup sour cream

Directions:
Cook the pork in the oil over medium-high heat in a large saucepan for 5 minutes. Add the onion, bell pepper and garlic and continue cooking until tender, about 5 minutes. Add the chili powder, cumin, salt, black pepper and red pepper and stir well. Cook one minute, stirring the entire time. Add the tomato paste, hominy, tomatoes and broth and stir to combine. Bring to a boil, reduce heat and simmer for about 10 minutes. Serve topped with sour cream.

Source: myrecipes.com

5 White Chili

White Chili White chili is a bit different from your standard version. It tastes super yummy and is perfect for a cold fall night, though you can easily make it anytime a craving strikes. After tasting this recipe, that will happen often.

Ingredients:
1 pound browned ground turkey
1 cup salsa, medium spiciness
1 cup frozen corn
1 cup water
2 cans Great Northern beans, 14 ounces each, drained and rinsed
12 ounces cubed pepperjack cheese

Directions:
Put all the ingredients into a large sauce pot. Stir and simmer over low for about 30 minutes, or until cheese melts and the chili is hot throughout.

Source: allrecipes.com

6 Farmhouse Sausage Chili

Farmhouse Sausage Chili You just can’t go wrong by adding sausage to chili. It adds a great new flavor that you’re going to love. And it’s a great way to use some leftover sausage you have in the freezer.

Ingredients:
1 pound pork sausage
1 large chopped onion
1 diced celery stalk
1 can whole tomatoes, 28 ounces, chopped
2 cups tomato juice, chicken broth or mixture of both
1 to 2 tablespoons maple syrup
2 teaspoons cumin, ground
1 ½ teaspoons powdered sage
½ teaspoon pepper
3 ½ to 4 cups kidney beans, cooked, drained and rinsed

Directions:
Brown the sausage and onion in a large skillet. When almost finished cooking, add the celery and cook until soft. Add the tomatoes, tomato juice or broth, syrup, cumin, sage and pepper and stir well. Simmer for 20 minutes then add the kidney beans and cook for 15 more minutes. Serve with cheddar cheese and biscuits.

Source: momswhothink.com

7 Moroccan Chickpea Chili

Moroccan Chickpea Chili If you’re looking for something a bit different, this recipe is sure to please. The different ingredients give it an ethnic flair and lots of vitamins and minerals. Just try to stop at one bowl – I dare you!

Ingredients:
2 teaspoons oil
1 cup chopped onion
¾ cup celery, chopped
½ cup carrots, chopped
1 teaspoon minced garlic
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon ginger, ground
½ teaspoon turmeric
¼ teaspoon pepper
¼ teaspoon salt
1/8 teaspoon cinnamon, ground
1/8 teaspoon red pepper
1 ½ cups water
2 tablespoons tomato paste, no salt added
2 cans chickpeas, 15 ½ ounces each, drained and rinsed
1 can diced tomatoes, 14 ½ ounces, undrained
2 tablespoon fresh cilantro, chopped
2 tablespoon freshly squeezed lemon juice

Directions:
Cook the onion, celery, carrot and garlic in the oil over medium-high heat. Add the cumin, paprika, ginger turmeric, pepper, salt, cinnamon and red pepper and stir. Cook one minute, stirring the entire time. Add the water, tomato paste, chickpeas and tomatoes. Boil, reduce heat, cover and simmer for 20 minutes. Add the cilantro and lime juice and serve.